Apr 192018
 

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however, taste just like a that wonderful dessert.

1 stick Butter

1 cup Brown Sugar, firmly packed

2 tablespoons Corn Syrup

1 loaf French Bread

6 large Eggs

1 1/2 cups Half and Half

1 teaspoon Vanilla

1/4 teaspoon Salt

In a small saucepan over medium heat, melt butter with the sugar and corn syrup. Stir until smooth, about 4 minutes, and pour into a 9×13-inch baking dish sprayed with cooking spray. Cut 6 1-inch slices and arrange bread in baking dish.

In a bowl, whisk eggs, half and half, vanilla, and salt until combined, and pour mixture evenly over bread. Refrigerate, covered overnight.

Preheat oven to 350℉.

Bring bread to room temperature. Bake uncovered until puffed and edges are pale golden, approximately 35-40 minutes. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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