MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Creme Brulee French Toast From The Trojan Horse Inn
Categories: Breads, Dairy, Booze
     Yield: 6 servings

     4 oz Unsalted butter
     1 c  Firm packed brown sugar
     2 tb Corn syrup
     4    Croissants
     5 lg Eggs
 1 1/2 c  Half-and-half
     1 ts Vanilla
     2 tb Grand Marnier
   1/4 ts Salt

 WARNING: Start this recipe the day before you want to
 serve it, because it needs to rest in the refrigerator
 overnight.

 Lightly mist a 13" by 9" baking dish with non-stick
 cooking spray.

 In a small heavy saucepan, melt butter with brown sugar
 and corn syrup over moderate heat, stirring until
 smooth. Pour into prepared baking dish. Slice croissants
 in half length-wise and lay in pan, overlapping slightly
 if needed.

 In a bowl, whisk together eggs, half-and-half, vanilla,
 Grand Marnier and salt until well combined and pour
 evenly over bread. Cover the dish with plastic wrap or
 foil, and chill bread mixture in the refrigerator,
 overnight. This will allow the bread to fully absorb the
 egg-milk mixture.

 The next morning, remove dish from refrigerator and set
 oven @ 360 F/182 C. Allow dish to come to room
 temperature (so you don't put a chilled dish into a hot
 oven and risk cracking). Bake, uncovered, in middle of
 oven until puffed and top of bread is golden, about
 40-45 minutes.

 Remove from oven and allow to rest for 5 or so minutes.
 Cut into squares and serve, spooning some of the liquidy
 caramel sauce from the bottom of the pan overtop the
 servings. Maple syrup would be overkill with this,
 because it is already super sweet.

 BREAD: Although the original recipe called for
 croissants, I successfully used oblong challah rolls.
 Brioche would be amazing, as well. I say use whatever
 bread-type thing you need to use up! (Although, of
 course, it will be most elegant with croissants.)

 RECIPE SOURCE: Marc Schermerhorn channeled this recipe
 from The Trojan Horse Inn in Sonoma, Calif. I believe
 the inn is now closed, but it obviously is still gaining
 fans because of this spectacular recipe.

 RECIPE FROM: https://www.shockinglydelicious.com

 Uncle Dirty Dave's Archives

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