Friday, November 8, 2013

Friday Food Feature:

Overnight Creme Brulee French Toast with Raspberries

  • 6 egg yolks
  • 2 ½ c heavy cream
  • ½ Tbsp brown sugar
  • ½ tsp vanilla extract
  • 8 thick French bread or baguette slices
  • ¼ c butter
  • ¼ c brown sugar
  • ¼ c honey
  • ¼ c maple syrup
  • 1 pt fresh raspberries
In a saucepan, add the cream. Scald over medium-high heat.
Combine the eggs, brown sugar, and vanilla extract in a medium bowl.
Slowly add a bit of the hot cream mixture into the eggs and then add eggs to mixture and whisk to incorporate. It is very important to add the mixture so you do not cook the eggs. Continue adding the cream until the egg mixture and cream mixture are the same temperature.
Pour half the mixture into a baking dish. Place the bread in the pan and top with other half of egg mixture. Refrigerate, covered, overnight.
Melt the butter in a 9x13-inch baking dish and stir in the brown sugar, honey and maple syrup. Add the soaked bread slices. Bake at 350 degrees for 30 to 35 minutes until brown. Serve immediately with fresh raspberries. Raspberry syrup makes it really special!

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