Crème Caramel French Toast
2 Tbls corn syrup
2 Tbls corn syrup
1 c brown sugar
½ c butterone loaf of uncut bakery white and cut it into Texas sized pieces
6 eggs
2 c milk
2 c light cream
1/3 c sugar
1 Tbls vanilla
½ tsp salt
Sour Cream
In a saucepan, combine the corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread in the bottom of a 9x13 inch glass baking dish. Overlap the bread like dominoes on the syrup. In a large bowl, combine the eggs, milk, light cream, sugar, vanilla and salt. Pour the mixture over the bread. Refrigerate the mixture overnight. (Don’t be concerned about the extra liquid in the dish: it bakes up like a custard) Bake COVERED in a 350 degree oven for 45 minutes, then add TOPPING and bake UNCOVERED for 15 minutes more. The toast should be puffed and golden. Cut into 8 pieces and invert to serve. Top each piece with 2 Tbls or less of sour cream and accompany with fresh berries or a raspberry or cranberry sauce.
TOPPING:
½ c. brown sugar,
In a saucepan, combine the corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread in the bottom of a 9x13 inch glass baking dish. Overlap the bread like dominoes on the syrup. In a large bowl, combine the eggs, milk, light cream, sugar, vanilla and salt. Pour the mixture over the bread. Refrigerate the mixture overnight. (Don’t be concerned about the extra liquid in the dish: it bakes up like a custard) Bake COVERED in a 350 degree oven for 45 minutes, then add TOPPING and bake UNCOVERED for 15 minutes more. The toast should be puffed and golden. Cut into 8 pieces and invert to serve. Top each piece with 2 Tbls or less of sour cream and accompany with fresh berries or a raspberry or cranberry sauce.
TOPPING:
½ c. brown sugar,
½ c. chopped pecans,
1 c. cornflakes crushed,
¾ cube butter melted mixed together and add to top.
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