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Jun 12, 2007 01:58 PM

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?

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  1. Recipe calls for French bread, but I'm sure you could sub challah.


    3 Replies
      1. re: othervoice

        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

        1. re: othervoice

          PS...you can use challah or brioche. I have in the past and it worked out great. Richie

      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
        5 eggs
        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.


        1. Not exactly what you were looking for, but this Paula Deen recipe is absolutely delicious (and sinful!). It's the only Paula Deen recipe I've ever tried.

          1. Thanks to all for your replies - lots of good recipes there - I guess I made a "Frankenstein" recipe from many of these.

            Javaandjazz - I think yours was probably the basis of what I did - thanks again to everyone!

            2 Replies
            1. re: ElizabethS

              The recipe above was definitely the same and it was delicious - I added some walnuts into the brown sugar mixture and that was good too.....

              1. re: ElizabethS

                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?
                Thanks, p.j.