Creme Brulee French Toast with Gluten Free Substitutions

Creme Brulee French Toast with Gluten Free Substitutions

Ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter
  • 2 Tablespoons corn syrup
  • 1 loaf French or Challah bread, sliced into 3/4-inch slices (GF use GF Bread)
  • 1 1/2 cups half & half
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon Grand Marnier (GF use Orange Juice)
  • 1/4 teaspoon salt

Directions

  1. Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until well blended, stirring frequently. Pour the syrup into a 9x13" baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there.
  2. Whisk half and half, eggs, vanilla, liqueur and salt in bowl until well blended. Pour over the bread layer. Cover with plastic wrap and chill for 8 to 24 hours.
  3. Preheat oven to 350 degrees F. Remove dish from refrigerator and let stand until room temperature (about 30 minutes).
  4. Bake on middle rack for 35-40 minutes or until edges are golden brown and puffed. Serve with a sprinkle of powdered sugar, and/or syrup, if desired.
  5. TIPS:
  6. *If you do not wish to use Grand Marnier (a liqueur), you can add orange juice in its place.
  7. *Serve with fresh berries.
  8. *Garnish each serving with a sprig of mint.