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Berkshire Hudson Valley Reader Submitted

Breakfast

Creme Brulee French Toast

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Yield: 12
Ronnie Singer
Devonfield Bed and Breakfast
Lee, MA

2 loaves of challah (braided egg bread) or country white bread
1/2 cup (1 stick) butter
1 cup brown sugar
2 tablespoons maple syrup
1/2 teaspoon rum extract
9 eggs
2 1/2 cups half and half
2 teaspoons vanilla
4 teaspoons Grand Marnier
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
maple syrup
sliced fresh strawberries, to garnish


Coat a 9 x 13 x 2-inch baking pan with nonstick cooking spray. Remove the crust from the bread, cut 1 1/2 to 2-inch-thick slices, and cut each slice diagonally. Line the pan with the bread, overlapping the slices slightly so the bread is arranged in a single layer.

Melt the butter in a medium saucepan and mix in the sugar, maple syrup, and rum extract. Pour over the bread slices. In a large bowl, whisk together the eggs, half and half, vanilla, Grand Marnier, and salt. Spread the egg mixture over the bread. Mix the granulated sugar and cinnamon together, and sprinkle over the top. Cover with plastic wrap and refrigerate overnight.

Remove the dish from the refrigerator and let it come to room temperature. Preheat the oven to 350°F. Bake the French toast for 35 to 40 minutes or until puffed and golden. Serve with warm maple syrup and/or strawberries.