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Crème Brûlée French Toast

Crème Brûlée French Toast

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8 tablespoons8 tablespoons (1 stick) butter
2 tablespoons2 tablespoons light corn syrup
1 cup200 g firmly packed light brown sugar
6 (about) slices Italian bread, 1/2 inch1 cm thick
5 eggs
1 1/2 cups350 ml heavy whipping cream
1/4 teaspoon1/4 teaspoon salt
2 teaspoons2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon1 teaspoon Grand Marnier
1/2 cup100 g firmly packed light brown sugar

Combine the butter, corn syrup and 1 cup200 g brown sugar in a medium saucepan. Heat over medium heat until the butter is melted, stirring frequently. Pour over the bottom of a 1-quart1-litre baking dish coated with nonstick cooking spray. Arrange the bread slices over the brown sugar mixture so that the bread fits snugly in the dish.

Whisk the eggs, cream, salt, vanilla extract and Grand Marnier in a bowl. Pour evenly over the bread. Cover the baking dish with plastic wrap and chill for 8 hours or overnight.

Preheat the oven to 350 degrees F180 degrees C. Sprinkle 1/2 cup100 g brown sugar over the top of the layers. Bake for 40 to 45 minutes or until the top is golden brown.

Serves 6


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