Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 cup packed brown sugar
- 2 Tablespoons corn syrup
- 1 16-inch loaf French bread
- 5 large eggs
- 1 1/2 cups half-and-half
- 1 teaspoon vanilla
- 1 teaspoon Amaretto
- 1/4 teaspoon salt
Directions
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 by 9 by 2-inch baking dish.
Cut ends off the bread, then cut remaining bread into 12 one-inch slices. Arrange bread slices in one layer in baking dish, squeezing to fit if necessary.
In a bowl whisk together eggs and remaining ingredients. Pour over bread. refrigerate, covered, at least 8 hours and up to 1 day.
Preheat oven to 350*F.; remove pan from refrigerator while oven is preheating. Bake, uncovered in the middle of oven until puffed and edges are pale gold, 35 to 40 minutes.
Garnish with a spoonful of creme fraiche and orange zest.
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Submitted 6/13/05.
Source: Bed and breakfast Recipes
Submitted By: Eileen Werth
crzylegs@erols.com
Creme Brulee French Toast