French toast gets bruleed with corn syrup, butter

This French toast makes a sweet breakfast or dessert.

Serve it with fresh blueberries or other favorite berries.

Creme Brulee French Toast

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 round loaf country-style bread or Vienna bread

5 eggs

1 1/4 cups half-and-half

1 teaspoon vanilla extract

1 teaspoon Grand Marnier

1/4 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, Grand Marnier and salt until combined well, then pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to a day.

Heat 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 40 minutes.

Serve immediately.

Makes 6 servings.

Recipe adapted from epicurious.com