Thursday, June 25, 2009

creme brulee french toast

1/2 c unsalted butter
1 c packed brown sugar
2 Tbs corn syrup
sliced bread tp cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt
Melt butter, brown sugar, and corn syrup. Pour into 9x13 baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt, pour over bread slices. Cover and chill vernight in refrigerator. Bake uncovered at 350 degrees for 30-40 minutes. This is from the Worldwide Ward cookbook. We had it at Laurel Legacy, and it is fab.

*actually posted by peg

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