3.24.2011

Drunken Caramel French Toast


By Jennifer Segal


Metrocurean contributor, onceuponachef.com



Part booze, part French toast, part bread pudding ... how could you go
wrong? In fact, I wouldn’t be surprised if you already had the recipe
because such things (i.e., amazingly good, crowd-pleasing, make-ahead,
easy recipes) tend to get around. I got it from my friend Gayle, who got
it from her friend, Lillian, who got it from ... (you get the idea).


What
makes it so good? Just consider what’s in it: syrupy caramel, buttery
challah and custard spiked with Grand Marnier. It’s the ideal
company-for-brunch dish because you assemble it the night before, let it
sit in the fridge overnight, then just pop it in the oven an hour
before you’re ready to serve. While it cooks, it puffs up and forms a
beautifully golden, cracked-in-the-center crust. Bring it straight to
the table to relish all the oohs and aahs, then spoon out generous
portions.




Drunken Caramel French Toast

inspired by Gourmet


serves 6


1 stick unsalted butter

¾ cup packed light brown sugar

2 tablespoons light corn syrup

1 large challah*

5 eggs

1 ½ cups half-and-half

1 teaspoon vanilla

3 tablespoons Grand Marnier

1 teaspoon orange zest

¼ teaspoon salt


In
a small saucepan, melt butter with brown sugar and corn syrup over
medium heat, stirring until smooth. Pour into a 9 x 13 x 2-inch baking
dish.


Cut bread into 1½" slices and remove crusts. Arrange bread
slices on top of caramel, making sure entire base is well covered (see
photo below - you will use entire loaf).


In a medium bowl, whisk
together eggs, half-and-half, vanilla, Grand Marnier, orange zest and
salt until well combined. Pour evenly over bread. Cover with plastic
wrap and chill at least 6 hours or overnight.


Preheat oven to 350 degrees.


Bake,
uncovered, in the middle of the oven until puffed and golden, about 45
minutes. Let cool a few minutes (it will deflate), then serve.


*I
use plain ol’ supermarket challah. If you want to play with the recipe,
you could use a raisin challah or any other bread that you like.





Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching her
blog, Jennifer earned her culinary stripes working front and back of
the house at some of DC's top fine dining restaurants, including
L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.



She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.


Metrocurean contributor, onceuponachef.com

Metrocurean contributor, onceuponachef.comJennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching her
blog, Jennifer earned her culinary stripes working front and back of
the house at some of DC's top fine dining restaurants, including
L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.



She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.
Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching her
blog, Jennifer earned her culinary stripes working front and back of
the house at some of DC's top fine dining restaurants, including
L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.



She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.
Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching her
blog, Jennifer earned her culinary stripes working front and back of
the house at some of DC's top fine dining restaurants, including
L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.



She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.

1 comment:

Anonymous said...

I've made a similar recipe for years but only knew it by the name creme brulee french toast. It's my go to recipe for when I'm making brunch because all the work is done the night before. The best trick I've found is to bring it to room temp before baking it which helps cut down on some of the deflating.