Crème Brûlée French Toast
I know this goes against what I was saying about not gorging yourself after the fast, but if you’re ever going to eat something rich and calorie loaded like this dish, this is the time to do it! What’s even better about this dish is that it’s even better if you prepare it the day before and let it sit in the fridge overnight, having the bread soak up all the flavours, and then bake it right after the fast and eat it hot! This recipe will make 12 servings.
2 sticks (1 cup) unsalted butter
2 cups packed brown sugar
4 tablespoons corn syrup
1 large challah
10 large eggs
3 cups half-and-half or whole milk
2 teaspoons vanilla
2 teaspoons orange flavoured liqueur or orange juice concentrate
1/2 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 13×9 inch baking dish, making sure that the pan is at least 2 inches deep. Cut the challah into large cubes. You can remove the crusts or keep them, it’s a matter of personal taste. Arrange the bread cubes in the baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half/milk, vanilla, liqueur/juice concentrate, and salt until combined well and pour evenly over bread. Do not toss, as you want the sugar/syrup mixture to stay on the bottom of the pan. At this point you can let the dish sit for 15-20 minutes to allow the bread to soak up the egg and milk mixture, or you can refrigerate the bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350° Fahrenheit, and if you’ve chilled the dish, 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. TIP: When you serve this, turn the piece upside down on the individual’s plate, to allow the caramel-y goodness (and the Crème Brûlée aspect of the recipe), run down over the toast!