FRENCH TOAST CRÈME BRULEE
1 loaf Challa or Cinnamon Bread
1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
1 cups Half and Half
1 tbsp. Grand Marnier
1 tbsp. Vanilla
1 tspn. Salt
Thickly slice bread, remove crust. Spray eight shallow, oval ramkeins with Pam.
Melt butter in large microwave-proof measuring cup. Add brown sugar and corn syrup. Microwave until smooth and thick (about five minutes). Pour evenly into oval ramekins.
Combine eggs, Half and Half, vanilla, Grand Marnier and salt. Soak bread and place in ramekin on top of sugar mixture.
Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.
Preheat oven to 350 degrees. Turn bread over. Line cookie sheet with foil. Place ramekins on sheet and bake 30 minutes. Remove from ramekin, pour remaining crème brulee over toast, sprinkle with confectioner’s sugar and serve.
This dish can also be prepared in a large baking dish. Fruit can also be added between sugar mixture and bread prior to baking. Baking apples and bananas work well.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.