Creme Brûlée Baked French Toast
Serving size 6-8
1 stick unsalted butter
1 cup brown sugar
2 tbsp. corn syrup, if desired. (If you like a more crunchy caramel topping, use the corn syrup. If you prefer a soft caramel, omit it.)
2 slices of cottage bread
1 1/2 cups half & half
1 tsp. vanilla 1 teaspoon Grand Marnier (optional)
1/4 tsp. salt
Prep Day: In a small heavy saucepan melt butter with brown sugar and, if desired, corn syrup, over moderate heat, stirring, until smooth & syrup-like. Pour into a 13 x9 baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half, vanilla, , and salt until combined well and pour evenly over bread. Freeze.
Serving Day: Thaw. Bake at 350 for 35-40 minutes. Once baked, allow to rest for a few minutes, then invert a serving dish and flip the french toast so that the caramel side is facing up.