Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 2 teaspoons light corn syrup
- One loaf of brioche or challah bread, sliced 1/2 inch thick
- 5 large eggs
- 1.5 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1 teaspoon Grand Marnier or orange liqueur
- Optional: 1/4 cup granulated sugar for caramelizing
Instructions:
1. Create the Caramel Base:
- Melt the butter in a small pot over medium heat.
- Add in the corn syrup and brown sugar, stirring until the mixture is smooth and the sugar is dissolved.
- Pour this caramel base into a 9-by-13-inch baking dish.
2. Arrange the Bread:
- Place the bread slices on top of the caramel in the dish. If needed, cut the bread to fit.
3. Mix the Custard:
- In a large bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and Grand Marnier (if using).
- Pour the custard over the bread, pressing down slightly to help the bread soak up the mixture.
4. Chill:
- Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Bake:
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap from the dish and let it sit at room temperature while the oven heats up.
- Bake for 35 to 40 minutes, or until the French toast is puffed and golden.
6. Optional Finish:
- For an added touch, sprinkle granulated sugar on top and caramelize it with a kitchen torch.
Tips:
- Add a pinch of nutmeg or cinnamon for a seasonal flavor.
- Layer sliced apples or pears for a fruity variation.
- For a less sweet version, reduce the amount of brown sugar and butter.
Sounds like a dish worth getting hooked on!
