Cream Brulee French Toast

We just got back from an amazing vacation in Tennessee visiting with family. I will write more about vacation in another post. We enjoyed some delicious, scrumptious, spectacular meals made by J.P. She truly is a wonderful chef and made every meal amazing. Here is one of the delicious dishes she made us for breakfast. Thank you J.P. for a wonderful vacation filled with so many memories. 

Cream Brulee French Toast

What you will need:
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6-8 slices thick bread (no crust) Texas Toast works great 
5 large eggs
1 1/2 cup half-and-half
1 teaspoon vanilla 
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9 baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Make sure there isn't any spaces. 

In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Place bread mixture in refrigerator and let it sit overnight. 

Preheat oven to 350 and bring bread to room temperature.

Bake bread mixture, uncovered in middle of oven until puffed and edges are pale golden about 35 to 40 minutes. 

Serve hot french toast immediately. A little sprinkle of powdered sugar adds a nice touch. This isn't a dish that is good cold or saved for later.