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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Crème Brulee French Toast Recipe

Brought to you by Loganberry Inn

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Cook Time: 45 min	Prep Time: 20 min
Yield: 6 servings

Ingredients:
2 tablespoons corn syrup (light or dark)
1/2 cup butter (stick)
1 cup brown sugar, packed
1 loaf French or white bread, thickly sliced - with the crust removed
5 eggs
1-1/2 cups half & half, half milk, half cream
1 teaspoon vanilla
1 teaspoon Grand Marnier or orange baking liqueur, 70% alcohol (optional)
1/4 teaspoon salt

Instructions:
In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9" x 13" baking pan that has been sprayed with Pam, oil spray. Set aside.

Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.

In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350°F uncovered, for 45 minutes. Cut into squares and serve immediately. Serve with maple syrup and butter. Can be reheated.

Notes:
Cathy is a Celebrity Chef at Dierbergs Cooking Schools in St. Louis.

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