French Toast Creme Brulee
1 loaf Challa or Cinnamon Bread
1 stick Butter
1 cup Brown Sugar
2 tbsp Light Corn Syrup
1 cups Half and Half
1 tbsp Grand Marnier
1 tbsp Vanilla
1 tsp Salt
Thickly slice bread, remove crust. Spray eight shallow, oval ramkeins with Pam.
Melt butter in large microwave-proof measuring cup. Add brown sugar and corn syrup. Microwave until smooth and thick (about five minutes). Pour evenly into oval ramekins.
Combine eggs, Half and Half, vanilla, Grand Marnier and salt. Soak bread and place in ramekin on top of sugar mixture.
Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.
Preheat oven to 350F. Turn bread over. Line cookie sheet with foil. Place ramekins on sheet and bake 30 minutes. Remove from ramekin, pour remaining crème brulee over toast, sprinkle with confectioner’s sugar and serve.