• Home
  • Wine 201 and About Eve
    • Full Disclosure
  • As Seen On
  • Las Vegas News (Press: email news regarding LV restaurants, bars + wineries to Eve@EveWine101.com)
  • Staff & Guests

Eve's Wine 101

  • Eve Bushman
  • Michael Perlis
  • Eve of Destruction
  • Guests

Chef Lance Cowart: Creme Brulee French Toast

January 1, 2012 by evebushman

Ingredients
1/2 cup butter
1 cup packed brown sugar
2 tbsps light corn syrup
6 slices French, crusts removed
5 eggs
1 1/2 cups half and half (I used fat free)
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt 

Directions

Melt butter in a small saucepan over medium heat. Mix in the brown sugar and corn syrup and stir until sugar is dissolved. Pour this mixture into a 9×13 baking dish.

Arrange bread in the baking dish on top of the sugar mixture in a single layer. In another bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt. Pour over the bread in the pan. Cover and put in the refrigerator for at least 8 hours or overnight.

In the morning, preheat the oven to 350º. I put the dish on the counter while the oven is heating to take off the chill.

Bake, uncovered, 35-40 minutes until puffed and lightly browned. Mine gets very puffy but settles down as it cools.

Makes 6 servings.

Filed Under: Guests Tagged With: chef, recipe

Recent Posts

Two Bottle Post: Charmat-method Brut and Rosé from Domaine Bousquet

Offered two organic sparkling wines from Argentina’s Domaine Bousquet, I said … [Read More...]

  • WINE PARIS and VINEXPO PARISAN EXHIBITION THAT JUST GETS BIGGER AND BETTER
  • KNOB CREEK® BOURBON PARTNERS WITH SMITHEY IRONWARE® TO RELEASE A LIMITED EDITION CAST IRON SKILLET IN TIME FOR THE HOLIDAYS
  • Ferrari Trento, Official Sparkling Wine of Formula I Racing Globally! Eve Tastes For You!

Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

Featured Video

SPONSORS

 

 

Copyright © 2023 · News Pro Theme on Genesis Framework · WordPress · Log in