Note: Thank you to everyone that has shared their Word of the Year for 2011. You have chosen some amazing words and I love reading your why behind it too! Like myself, many of you have discovered that your word can choose you! If you haven’t chosen a word yet you still can. Read about my 2011 Word of the Year. Also be sure and visit my etsy shop to see how I am going to be displaying my Word of the Year. Custom orders are available for your Word of the Year.
Over the holidays my daughter attended a brunch at a friend’s house. She came home raving about the french toast her friend’s mother had made. Tessa is a french toast connoisseur.
Whenever we go out to breakfast Tessa almost always orders the french toast. She has eaten a lot of really good french toast as a result. After she went on and on about the french toast from the party I knew I needed to email the friend’s mom for the recipe. Caryn graciously sent me the recipe and I decided it would be the perfect thing to serve on New Year’s morning.
The french toast is made the night ahead of time so you can have a quick and easy breakfast in the morning.
The french toast has a yummy, gooey, caramely layer on top or on the bottom, depending on how you put it on the plate – thus the name Creme Brulee. Creme Brulee is one of my favorite desserts so I knew I would like it for breakfast too!
The layer of brown sugar and butter on the bottom of the pan creates the delicious, gooey layer. You then place the bread on top. I used a nice crusty, artisan style bread and then the egg mixture is poured over the top. Cover it with some plastic wrap and let it sit in the refrigerator over night. Just bring it to room temperature before baking and you are ready to go!
Caryn said the recipe came from a Bed & Breakfast here in Oregon – DreamGiver’s Inn in Newberg.
Creme Brulee French Toast
1/2 C unsalted butter
1 C packed brown sugar
2 Tbsp. corn syrup
1″‘ round loaf of crusty,artisan style bread
5 large eggs
1 1/2 C half and half
1 tsp vanilla
1 tsp orange juice concentrate
1/4 tsp salt
In a small pan melt butter with brown sugar and corn syrup. Stir until smooth. Pour mixture into a 9 x 13 inch baking dish. Cut bread into 1″ thick slices. Do not use end pieces. Arrange bread slices into pan, on top of sugar mixture. Squeeze them to fit together.
In a bowl mix together eggs, half and half, vanilla, OJ and salt. Pour evenly over bread. Cover dish with plastic wrap and refrigerate over night.
Heat oven to 350 degrees and bring bread to room temperature before baking.
Bake bread mixture uncovered until edges of pale gold. Approx 30-40 minutes.
Top with blueberry compote.