Creme Brulee French Toast

When the kids go to camp in the summer, I send a daily joke which no doubt receives an eye roll and is not shared with friends.  Andrew told a new joke today “If you had some pennies and I took your coins, then you would have no cents.”  He didn't understand why I laughed so hard; all the while I'm considering the number of people walking around without "coins" these days.

One of the things that I have been doing with my time is tackling my out of control email inbox.  The best part is finding some fun pictures, silly conversations, and recipes.  I found this one from my Uncle Willy.  I am unsure why I waited until now to make it.  If you are trying to keep a healthy new year’s resolution, skip this one (but don’t, because it is really delicious).

Ingredients:

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 loaf challah, cut into 1-inch thick slices and crust removed
• 5 large eggs
• 1 ½ cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier, optional
• ¼ teaspoon salt

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2 inch baking dish. 

Cut bread into 1-inch thick slices, remove edges and trim crust.  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 (optional), and salt until combined well and pour evenly over bread.

Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees and bring bread to room temperature.  Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately (although no one complained about reheating leftovers the next day).  When serving, flip the toast over so the crème brulee crust is facing upward.