On cold, winter mornings, I like to warm up with a hot breakfast.
Most days I’m in a hurry, so I make oatmeal.
In less than five minutes, I’m ready to eat a hearty bowl of it — spiced with cinnamon and nutmeg and sweetened with a little honey.
But when I have more time on the weekends, I prefer a fancier feast. Sometimes pancakes or waffles, but I also enjoy French toast.
Rich and golden brown, it’s a nice treat on a cold day.
I recently tried the recipe below, which comes from the test kitchen at the Detroit Free Press.
This decadent French toast requires planning ahead, as the bread needs to soak up the egg mixture for at least eight hours to get the full flavor.
It’s well worth the extra effort of putting it together before bed on a Saturday night for a special hot treat on Sunday morning.
CREME BRULEE FRENCH TOAST
Serves: 6 (generously)
Preparation time: 10 minutes (plus chilling time)
Total time: 55 minutes
Serve this with fresh blueberries or other favorite berries.
- 1 stick (½ cup) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 8 ounces country-style bread
- 5 large eggs
- 1¼ cups half-and-half
- 1 teaspoon vanilla extract
- 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 9-inch-by-13-inch baking dish.
Cut six 1-inch thick slices from the bread, reserving ends for another use, and trim crusts if desired.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla 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 the French toast mixture to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
Serve hot French toast immediately.
Nutrition per serving: 530 calories (43 percent from fat), 26 grams fat (15 grams sat. fat), 65 grams carbohydrates, 11 grams protein, 438 mg sodium, 234 mg cholesterol, 127 mg calcium, 1 gram fiber.
Source: Detroit Free Press
Contact M. Clare Haefner at firstname.lastname@example.org or (254) 501-7551.