Créme Brulee French Toast

  • 2 tablespoons maple syrup
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1 loaf Challah bread, thickly sliced
  • 5 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 tablespoon Gran Marnier, Amaretto or other liqueur

In a small saucepan, combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9×13 inch Pyrex baking pan. Set aside.

Slice the loaf into thick slices and place over syrup in baking pan.

In a large bowl, beat together the eggs, half and half, vanilla, salt and liqueur if using. Pour evenly over the bread. Cover and refrigerate overnight.

In the morning, leave the casserole at room temperature while the oven preheats.

Bake at 350 degrees, uncovered, for 35 to 45 minutes (depending on your oven). Cut into squares and serve immediately.

Serve with maple syrup and butter. Can be reheated or good served cold next day.

Yield: 6-8 servings