Looking for a French Toast recipe - challah bread, orange juice, soaked overnight - sound familiar?
I've searched here and googled it and epicurious - can't find it.
I made it in December 2006 - it was definitely challah bread and orange juice and cream (and eggs) - soaked overnight in a 9 x 13 dish and then baked. I think there was a brown sugar layer first in the pan - sound familiar to anyone?
Just a couple of thoughts to add. We regularly make French Toast on Sun. mornings with our leftover challah. We have come to enjoy Trader Joe's challah, which has a healthy dose of vanilla baked in (ours is baked in Chicago, I believe), and makes a delicious French toast. I also (learned from Mom) grate the peel of an orange into the milk/egg mixture. We usually add cinnamon and nutmeg, as well.
Has anyone tried the above recipe, but slendered down a bit: i.e. maybe whole milk instead of 1/2 & 1/2?
I got this in December 2006; no orange juice, but I'm sure you could add it instead of the booze. BTW, we made this on New Years and it was fabulous!
Baked French Toast.
8 T. butter
1 C. packed brown sugar
2 T. corn syrup
1 large loaf challah bread
1 1/2 C. half and half
1 T. vanilla
1 T. grand marnier (orange liquoer)
1/4 t. salt
1/2 t. cinnamon
Melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 13" x 9" pyrex dis. Cut bread into thick slices and lay them in a single layer on top of the brown sugar mixture (you need to squeeze them in). Whisk together eggs, half and half, vanilla, grand marnier, cinnamon, and salt. Pour over bread. Cover and refrigerate overnight. In the morning, bring the bread mixture back to room temp. (I didn't do this, but it worked anyway...may have to bake a bit longer if it's ice cold). Bake at 350 degrees until it puffs a bit and is golden brown.
Got this off epicurious a few years ago, no OJ but I am sure you can sub the OJ for the grand marnier.
Crème Bruleé French Toast
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 half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
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 six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly 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, at least 8 hours and up to 1 day.
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.
Makes 6 servings