Sunday, June 15, 2008

happy fathers day

erics all time favorite breakfast treat is french toast. but regular french toast is so dennys. the best i know is to put a deep caramel on the bottom of the pan and marinate thick cut brioche in a yummy mix of rich dairy overnight. when you cook it in the morning, the bottom gets very caramelized and when you serve it upside down you get a divine caramelly crust. normal people probably don't even need syrup but i also made a homemade caramel sauce cause nothing is too sweet or rich for me. i served with eggs, basil sausage and applewood smoked bacon. it was divine and none of us lunch today!

creme brulee french toast

recipe adapted from Inn at Sunrise Point in Camden, Maine

Makes 6 servings.


1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
a loaf of brioche or challah
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon brandy
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 13- by 9- by 2-inch baking dish. Cut loaf into 1-inch thick slices. Arrange bread slices in one layer in baking dish, squeezing them to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread.

Chill bread mixture, covered, overnight.

Preheat oven to 350° F.

and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 40 minutes.

Serve hot French toast immediately.

caramel sauce
2 cups sugar
1 cup water
3/4 cup heavy cream
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly.

Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly.

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