Creme Brulee French Toast
Ingredients:
1/2 C butter
1 C packed brown sugar
2 Tbsp. Corn Syrup
1 Loaf French Bread
5 large eggs
1 1/2 C half and half
1 tsp vanilla
1 tsp orange juice concentrate
1/4 tsp salt
Directions:
In a small pan melt butter with brown sugar and corn syrup. Stir until smooth. Pour mixture into a 9 x 13 inch baking dish. Cut bread into 1″ thick slices (discard the end pieces). Arrange bread slices into the pan on top of sugar mixture. Squeeze them to fit together.
In a separate bowl mix together eggs, half and half, vanilla, OJ and salt. Pour evenly over bread. Cover dish with plastic wrap and refrigerate over night.
Heat oven to 350 degrees and bring bread to room temperature before baking.
Bake bread mixture uncovered until edges are of pale gold for approximately 30-40 minutes.
Step-by-step directions as follows,
In a small pan melt butter with brown sugar and corn syrup.
Add your melted mixture into a 9x13 baking dish.Then, slice your french bread into one inch thick slices (do not use the end pieces).
Arrange all of the bread slices into pan, on top of sugar mixture.
Squeeze them to fit together.
Pour egg mixture evenly over bread. Cover with saran wrap and refrigerate over night.
Next day: Bake bread mixture uncovered, approximately 30-40 minutes. The bottom of your french toast will be the top. The top of your french toast is baking on the Carmel mixture on bottom of dish. The edges of your french toast will get a little tan.
Serve with Blueberry Compote (Recipe for Blueberry Compote below).
Blueberry Compote
Ingredients:
2 1/2 C frozen blueberries, thawed
1/3 C sugar
1/3 C water
Directions:
Combine berries, sugar and 1/3 C water to a small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Cook until compote coats spoon, stirring often. About 8 minutes. Can be made ahead of time and refrigerated. Serve warm.
Give thanks to the Lord because he is good. His love continues forever.
Psalm 136:1