Morning After Crème Brûlée French Toast

"My aunt used to run a bed and breakfast, so she knows a thing or three about satisfying hungry people. One of the guests' favorite foods was her Crème Brûlée French Toast, which is one hot dish of caramel, custard, and just plain goodness. It's certainly not your typical french toast: It's so easy to make. She taught me to use Challah bread—a light and fluffy braided egg bread—and to soak it overnight in a mixture of eggs, cream, and touch of Grand Marnier until the bread is very wet and saturated. When I bake it the morning after, the bread is creamy and has a sweet layer of caramel on top. Of course, the first time I made it for my husband Arie, he loved it. And the second time, third, and over and over again. I've lost track of how many times he's eaten it."—Dewa Dal-Face

© Apron & Heels

Please-ipe No. 7: 
Morning After Crème Brûlée French Toast
By Dewa Dal-Face
Needs: 
1/2 cup creamy butter
1 cup brown sugar, packed tightly
2 tbsp corn syrup. You can sub in maple syrup or honey, honey.
1 loaf of Challah bread, at least 9 inches long. Just like...never mind. 
5 big eggs
1/2 cup whippin' cream
1 cup half-and-half
1 tsp vanilla
1 tsp Grand Marnier. Kahlua is yummy too.
1/4 tsp salt

1. In a small saucy pan, melt the butter, brown sugar, and corn syrup over low heat, and stir until it's nice and smooth. Pour the caramel into a 13" x 9" x 2" baking dish, rocking the pan back and forth gently so that the sauce covers your entire bottom.
2. Using a big bread knife, cut 6 one-inch slices from the middle of the Challah. Trim the crusts off, and save the ends for nibbling. Arrange the slices in a single layer in the baking dish, squeezing them in next to each other. They don't need space.
3. In a large bowl, whisk together the eggs, whippin' cream, half-and-half, vanilla, Grand Marnier, and salt. Pour the custard concoction over the bread evenly. Wrap it with plastic, and pop it in the fridge for at least 8 hours, max one day.
4. After a great night, heat up another part of the house. Set the oven to 350 degrees, and pull out the pan, bringing the bread mixture to room temperature. Bake uncovered for 35 to 40 minutes until puffy and golden around the edges. Eat it while it's still hot!

© Apron & Heels

Wants: 
If you're still in the Valentine's Day mood, use a heart cookie cutter to send a lovely message. Flip the bread over so that the caramel side faces up. If you want it even sweeter, drizzle some maple syrup over top. If you want it even hotter, pop it back in the oven while you slip into this French toast-accentuating French toile apron by Jessie Steele and crème caramel Miu Miu mary janes.