[C320-list] A suggestion For the holidays

[Richard A. Walker]

				On New Years Day the Coronado YC has a group
sail more or less following where our Regatta went.  Afterwards we serve
brunch to our friends and Jauhree makes the following recipe which goes well
with Champaign.  It works well in the oven on the boat and is best because
it is prepared the day before.  Works well at home also.
				
				Enjoy and happy holidays from Dick and
Jauhree.


				
				CREME BRULEE FRENCH TOAST 
				Use large slices from a round loaf of bread
and remove the crust, we also tried the recipe with a sourdough loaf,
leaving the crust on, and found it just as delicious. 
				1 stick (1/2 cup) unsalted butter
				1 cup packed brown sugar
				2 tablespoons corn syrup
				A 8- to 9-inch round loaf country-style
bread
				5 large eggs
				1 1/2 cups half-and-half
				1 teaspoon vanilla
				1 teaspoon Grand Marnier (More if desired)
				1/4 teaspoon salt 
				In a small heavy saucepan melt butter with
brown sugar and corn syrup over moderate heat, stirring, until smooth and
pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices
from center portion of bread, reserving ends for another use, and trim
crusts. Arrange bread slices in one layer in baking dish, squeezing them
slightly to fit. 
				In a bowl whisk together eggs,
half-and-half, vanilla, Grand Marnier, and salt until combined well and pour
evenly over bread. Chill bread mixture, covered, at least 8 hours and up to
1 day. 
				Preheat oven to 350° F. and bring bread to
room temperature. 
				Bake bread mixture, uncovered, in middle of
oven until puffed and edges are pale golden, 35 to 40 minutes. 
				Serve hot French toast immediately. 
				Makes 6 servings.


Cheers,
 
Dick Walker
C-320 (687) WindWalker II
740 Olive Ave.
Coronado, CA 92118-2136
619.435.8986