Creme Brolee French toast

Creme Brolee French toast

1 loaf Challah or Brioche bread, sliced into 1½-inch thick slices

1 stick butter, unsalted

1 cup packed brown sugar

2 tablespoons corn syrup

5 eggs, extra large

¾ cup heavy whipping cream

¾ cup whole milk

1 teaspoon pure vanilla extract (no imitation)

¼ teaspoon kosher salt

2 teaspoon Grand Marnier

Powdered sugar

1 quart strawberries, hulled and sliced ¼-inch thick

¼ cup powdered sugar

¼ cup Grand Marnier

For the topping: combine the ingredients and cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Take out a buttered 9 x 13-inch pan. Set aside. In a small pot, melt butter with brown sugar and corn syrup. Stir together until the sugar is melted. Pour mixture into the baking dish.

Place the bread slices on top of butter and sugar mixture in one even layer.

In a bowl, place the eggs, cream, milk, pure vanilla extract, salt and 2 teaspoons of Grand Marnier. Whisk together until well combined. Pour the mixture over the bread slices. Tightly cover the baking dish with plastic wrap and refrigerate overnight for at least 8 hours.

Preheat the oven to 350 degrees. Let the dish come to room temperature before cooking.

Bake until the French toast is golden and puffed about 30 to 40 minutes. Sprinkle with the powdered sugar before serving, if desired. Serves: 6-8.

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