Crême

Image: Crême Brulée French Toast

Crême Brulée French Toast
Serves 4


5 large organic eggs
1 cup whole milk
1/2 cup heavy cream
2 tablespoons corn syrup
1 tablespoon Grand Marnier
1 teaspoon vanilla extract
1 stick of unsalted butter
1 cup dark brown sugar
1 loaf brioche bread or challah , sliced into 1 1/2 inch slices
pinch of salt
strawberries and powdered sugar as garnish

In a medium saucepan, stir together the brown sugar, corn syrup and butter until melted and smooth. Pour the mixture into a lightly buttered 13 x 9 inch baking pan, then lay down slices of bread in a single layer onto mixture and set aside. In a mixing bowl, blend together the eggs, whole milk, cream, vanilla extract, salt and Grand Marnier. Pour mixture over bread in pan and wrap tightly with saran wrap. Let chill in fridge 8 hours or overnight. When ready to serve, let sit out at room temperature for half an hour before baking.

Preheat oven to 350° F.

Bake for 35 minutes until bread is golden and puffed. Sprinkle with powdered sugar and strawberries.