Creme brulee french toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Cream |
| 8 | Egg yolks | |
| 3 | tablespoons | Vanilla; (3 to 4) |
| 27 | ounces | Challah loaf |
| ¾ | cup | Sugar |
| 2 | tablespoons | Butter; melted |
Directions
Grease a 10-inch springform pan. Wrap bottom and outside of pan with foil, reserving enough foil to cover top of pan during baking. Slice challah bread into 1-inch thick slices. Set aside. In a large bowl or mixer, combine cream, vanilla, sugar and egg yolks. Beat to mix well. Place ¼ of the bread slices into pan layering in a circular pattern. Pour egg mixture over top of bread until bread is completely soaked. Repeat layering and soaking process until pan is full. Weigh bread down with a plate anchored with a full food can, and refrigerate 1 hour. Remove plate and can and cover top of pan with foil, sealing airtight. Place pan in water bath and bake 1-½ hours in an oven preheated to 325 degrees. Remove foil, cool and refrigerate. When fully chilled, remove from pan, wrap in plastic wrap and refrigerate until ready to use. Just before serving, preheat oven to 350.
Cut the bread round into 7 wedges. Brush each wedge with melted butter, place on baking sheet and bake 10 minutes or until completely warmed (or warm in microwave). Makes 7 servings.
>From: Compupups2@...
Posted to MC-Recipe Digest by Nuey2@... on Feb 3, 1998