BAKED FRENCH TOAST
Makes 8 servings
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
2 tablespoons brown rice syrup (or corn syrup)
1 (8”-9”) loaf challah bread (or brioche), crusts trimmed if desired
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier (or other liquor)
1/4 teaspoon salt
1. In a small heavy saucepan melt butter with brown sugar and brown rice syrup over moderate heat, stirring, until smooth. Pour into a 13 x 9 x 2-inch baking dish.
2. Cut bread into 1 ½-inch thick slices; arrange slices in one layer in baking dish, squeezing them slightly to fit.
3. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.
4. Chill bread mixture, covered, at least 8 hours and up to 1 day.
5. Bring bread to room temperature. Preheat oven to 350° F.
6. Bake, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve immediately.
barely adapted from Inn at Sunrise Point in Camden, Maine
|It can take about 8-10 minutes for the mixture to get smooth (don't rush it).|
|slicing challah (I don't bother trimming the crust)|
|syrup poured into pan; starting to arrange the challah |
I used a disposable pan because I was bringing this on vacation
(there is a handy lid, but I don't have a photo).
|challah snugly arranged to fit|
|mixing the custard|
|custard poured over the challah|
|the next morning |
(you can see the bread really soaked up the custard)