Saturday, March 30, 2013

Crème Brûlée French Toast and NOLA

Ormond Plantations version...


There's is much prettier on the plate, I forgot to take a photo of our plates. But the taste was wonderful.

I had the opportunity to stay in Ormond Plantation in St. Charles Parish while attending my step-grandmothers funeral in February, and while the chef (they have a lunch restaurant) made me gorgeous breakfast each day. Beautiful place and the food was fabulous! I am still dreaming of the cheese grits with ham.

At home a few weeks ago I made homemade bread loaves, and decided to make this french toast for the family Sunday breakfast. Bread came out gorgeous, and so did the french toast. You should try it. The bread just soaks up the mixture.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla
1 teaspoon Grand Marnier
 Powder sugar for garnishing

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a bowl to cool. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use (I freeze them for stuffing recipes).
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined; once cooled whisk in above mixture, and pour evenly over bread in a long baking dish; letting them soak. Chill, covered, at least 8 hours, or overnight.  

 Bring bread to room temperature. Heat non-stick pan to medium high, and cook separately on both sides until done. Before turning them you can spoon white or light brown sugar over them for an extra crisp.

Serve hot French toast immediately. 

NOTE: We omitted the syrup, because it was sweet enough with powder sugar, and Grand Marnier mixture. Next time I am omitting the amount of sugar used, was almost too sweet.