[C320-list] My Favorite Breakfast

[Richard A. Walker]

Now that most of us are getting prepared for the Memorial Day weekend I
thought I would share our favorite breakfast.  The best part is that it is
done the night before.


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
an 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 or aluminum throw away pan, 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 and have a great sailing 2009,
 
Dick and Jauhree Walker
740 Olive Ave.
Coronado, CA 92118-2136
619.435.8986