Crème Brule French Toast

Cream and Egg Mixture
1 loaf French bread, sliced on diagonal about 1 inch thick
5 eggs
1 1/2 cups half & half
1 teaspoon vanilla
1 tablespoon Grand Marnier
1/4 teaspoon salt

Brown Sugar Mixture
2 tablespoons corn syrup (light)
1 stick butter
1 cup light brown sugar, firmly packed

Seasoned Whipped Cream
Small heavy whipping cream
About 1/4 cup sour cream
Scant 1/4 cup light brown sugar, not packed
Scant 1/4 cup white sugar
1/4 teaspoon Cinnamon
Couple dashes Nutmeg

Cream and Egg Mixture
Slice French bread and place in pyrex dish (9x13) that has been sprayed with Pam. In large bowl, whisk together the eggs, cream, vanilla, Grand Marnier, and salt. Slowly, evenly pour over the bread. Cover and refrigerate overnight (may be made 2 days ahead). Remove from refrigerator 30-40 minutes prior to baking. Top with Brown Sugar Mixture. Preheat oven to 325 degrees and bake for about 30 minutes. Top with broken pecans and bake 15-20 more minutes.

Brown Sugar Mixture
In small saucepan, combine the syrup, butter, and brown sugar; simmer, stirring until sugar thoroughly dissolved. Spoon over French break just prior to baking.

Whipped Cream Mixture
Whip cream with mixer until it holds a peak. Mix together all other ingredients until well blended. Mix with whipped cream. Make day ahead. Top French Toast with topping. If too sweet, add more sour cream. Topping also good on fresh fruit. Will last several days in refrigerator.

Recipe Summary:
Yield: 12
Prep Time: 30 minutes
Cook Time: 45-50 minutes

Other recipes by Terrell House:
Creole Egg Casserole

Recipe Provided By:
Terrell House
New Orleans, LA

New Orleans Bed and Breakfast Inns