Ingredients:
Unsalted butter, 1/2 cup (1 stick)
1 cup of brown sugar, packaged
2 teaspoons of corn syrup that is light
1/2-inch-thick slices from one loaf of brioche or challah bread
5 sizable eggs
1.5 cups 1/2 cup of heavy cream
a teaspoon of vanilla flavoring
Optional: 1 teaspoon of Grand Marnier or orange liqueur
1/2 teaspoon of salt
optional 1/4 cup of granulated sugar for caramelizing
PREPARATION:
Step 1: Melt the butter in a small pot set over medium heat. Toss in the corn syrup and brown sugar and whisk until the corn syrup dissolves and the mixture becomes smooth. Fill a 9-by-13-inch baking dish with this mixture.
2. Spread the brown sugar and butter mixture evenly on a baking sheet. Top with the bread pieces. If the bread is too big for the meal, you may reduce it to size.
3. Combine the eggs, half-and-half, vanilla essence, salt, Grand Marnier (if using), and half-and-half in a large basin. Whisk until thoroughly blended.
Fourth, spread the bread pieces with the egg mixture. Press down gently on the bread to help it soak up the custard.
5. Place a plastic cover over the baking dish and place in the refrigerator for at least 8 hours, or overnight.
Set the oven temperature to 350°F, or 175°C. 6. Set the baking dish aside to cool to room temperature after removing the plastic wrap. Preheat the oven to preheat.
7. After the oven is warm, bake the French toast for 35 to 40 minutes, or until it puffs up and becomes golden. After a few minutes, set it aside to relax. To make it extra special, top it with granulated sugar and caramelize it with a cooking torch until it’s brown and crisp.
Changes and Hints
To give the custard a seasonal spin, try mixing in a touch of nutmeg and a few tablespoons of cinnamon. For an extra tasty twist, try layering sliced apples or pears between the bread slices. You may make it less sugary by reducing the brown sugar and butter combination, or you can make it heartier by using whole grain bread.
