I was in the mood for Creme Brulee French Toast

Since it was Mother's Day weekend and Mom was joining us for brunch, I did a search through thousands of recipes that are stored in a software program in my laptop and came across a recipe for Creme Brulee French Toast that my friend Woodie shared with me. Not sure why I waited so long to use the recipe, since I always knew it would be a winner. But I'm glad I waited for a special occasion. I topped mine with blackberries, and dusted with confectioners sugar.





I adore these plates that I bought at TJ Maxx, just perfect for Mother's Day brunch. The little flowers were perfect for the occasion.



CRÈME BRULEE FRENCH TOAST
(Courtesy of Arthur Schwartz, WOR Radio)


1 Stick Butter

1 Cup Brown Sugar

2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or 1 Challah

5 eggs

1 1/2 cups half and half

1 teaspoon Vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13pan.

2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.

3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.

4. Cover and chill 8 to 24 hours.

5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

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