Creme Brulee French Toast With Buttermilk Syrup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This came from Studio 5 and sounds great. I might even just make the syrup for pancakes. Prep time doesn't include letting this set overnight. Ingredients:
1/2 cup butter |
1 cup packed brown sugar |
2 tablespoons corn syrup |
1 loaf texas toast thick bread (extra thick slices) |
5 eggs |
1 1/2 cups half-and-half |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup sugar |
1/2 real butter |
1/2 teaspoon baking soda |
1/2 cup buttermilk |
1 teaspoon karo syrup |
1 teaspoon vanilla |
Directions:
1. In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350°F for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
2. To make syrup: Mix all ingrediaents except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.
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