Sometimes, something is just too good not to share. In fact, this something is so good, I’ve decided to break my self-imposed blog rule of never sharing recipes and other domestic tips to share the wonderful-ness with you.
Now, I know most of you belong to incredible churches; each one possessing different gifts that nourish your congregations. But, I assert you’d be hard-pressed to find a church that serves better food at congregational get-togethers than we do at Woodside! I’m not talking church basement potlucks or even catered events, but meticulously-planned, mouth-watering, gourmet feasts. All made from scratch by the talented volunteers who magically make it all happen.
This morning our congregation gathered for a celebration breakfast to commemorate the end of our 52 Days with Nehemiah study. And once again the menu earned rave reviews!
So here’s where the something-too-good-not-to-share comes in.
For the past several years, a staple at church breakfasts is Crème Brulee French Toast. Let me tell you, it’s even better than it sounds. (Probably because “low fat” and this recipe share little in common.) But, the yummy noises from my breakfast companions told me they agreed—calories be damned!
If you’re looking for a special occasion breakfast/brunch item that’s easy-to-make, but deliciously memorable, look no further. We adopted this recipe as our own and now it's became a Christmas breakfast tradition with my family. We make it the night before and pop it in the oven while we open presents. Simple and delicious. Yum!
So, without further ado…drum roll please…
CREME BRULEE FRENCH TOAST
Note: Any country-type loaf, Italian or French bread will work, but challah bread is my personal favorite.
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half (I use low-fat milk)
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 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 9x13-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately. Makes 6 servings.
Enjoy! Let me know if you make it and what you think. By the way, I think this recipe is originally from epicurious.com.