Home > Lifestyle > Food > Recipes
Friday January 3, 2014 MYT 11:30:00 AM
Friday January 3, 2014 MYT 11:37:56 AM
by susan selasky
Serve this with fresh blueberries or other favourite berries. – Detroit Free Press/McClatchy-Tribune Information Services
120g unsalted butter1 cup packed brown sugar2 tbsp corn syrup250g country-style bread or Vienna bread5 large eggs1¼ cups half-and-half (half cream, half milk)1 tsp vanilla extract1 tsp Grand Marnier, optional¼ tsp salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 23cm by 30cm baking dish. Cut six 2.5cm-thick slices from the bread, reserving ends for another use, and trim crusts if desired. 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 eight hours and up to one day.
Preheat the oven to 180°C and bring the French toast mixture 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.
Adapted from www.epicurious.com. Tested by Susan Selasky for the Free Press Test Kitchen.
Tags / Keywords:
French toast, bread, eggs, cream
Copyright © 1995-2014 Star Publications (M) Bhd (Co No 10894-D)