Andy’s Crème Brulé French Toast

 Andy’s Crème Brulé French Toast

By Sharon Feldman


  • 1 (8 to 9 inch) round loaf Challah bread
  • ½ cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 5 large eggs
  • 1-1/2 cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • ¼ teaspoon salt



In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 x 9 inch baking dish. Cut six (1-inch) thick slices from the center portion of bread, reserving ends for another use and trim the crust. Arrange bread slices in one layer in baking dish. Whisk together the eggs, half and half, vanilla Grand Marnier and salt until combined well. Pour evenly over the bread. Chill the bread mixture, covered, at least eight hours, up to one day.

Preheat oven to 350 degrees. Bring bread mixture to room temperature. Bake uncovered in the middle of the oven until puffed and edges are pale golden, 35-40 minutes.

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