Your Brunch Crowd: Crème Brûlée French
By FBWorld Team
has arrived in earnest and two holidays synonymous with
brunch-Easter and Mother's Day-are just around the corner.
Capture that springtime brunch buzz and impress friends
by inviting them to an irresistible treat with Crème
Brûlée French Toast.
Brûlée French Toast
8 tbls. (1 stick) Butter
2 tbls. Light Corn Syrup
1 cup firmly packed Light Brown Sugar
6 (about) slices Italian Bread, (1/2 inch thick)
1 1/2 cups Heavy Whipping Cream
1/4 tspn. Salt
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla
1 teaspoon Grand Marnier
1/2 cup firmly packed Light Brown Sugar
1. Combine the butter, corn syrup and
1 cup brown sugar in a medium saucepan. Heat over medium
heat until the butter is melted, stirring frequently.
Pour over the bottom of a 1-quart baking dish coated with
nonstick cooking spray. Arrange the bread slices over
the brown sugar mixture so that the bread fits snugly
in the dish.
Whisk the eggs, cream, salt, vanilla extract and Grand
Marnier in a bowl. Pour evenly over the bread. Cover the
baking dish with plastic wrap and chill for 8 hours or
Preheat the oven to 350 degrees F. Sprinkle 1/2 cup brown
sugar over the top of the layers. Bake for 40 to 45 minutes
or until the top is golden brown.