French Toast Crème Brûlée

1 loaf Challa or Cinnamon Bread

1 stick Butter

1 cup Brown Sugar

2 tbsp. Light Corn Syrup

8 Eggs

1 cups Half and Half

1 tbsp. Grand Marnier

1 tbsp. Vanilla

1 tspn. Salt

Thickly slice bread, remove crust. Spray eight shallow, oval ramekins 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 brûlée 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.

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A close up of a plate of food on a table

Eggs Benedict

By odysys_admin • July 22, 2019

English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.