For the breakfast in her 12-course Christmas meal, Claudia Teague has included a creme brulee french toast recipe, with two different topping options.
Creme Brulee French Toast
INGREDIENTS
1 stick Butter
1 cup Brown Sugar
2 TBSP Corn Syrup
5 Large Eggs
1 ½ cups Half and Half
1 TBSP Vanilla Extract
1 TBSP Grand Marnier
1 loaf French or Italian Bread
1 tsp Ground Cinnamon
METHOD
Preheat oven to 350°. In a heavy saucepan, melt butter, add brown sugar and corn syrup. Stir for 3-5 minutes or until smooth. Pour mixture into a 13×9 baking dish. Slice 6 thick pieces of bread and place on top of sugar and butter mixture. In a separate bowl, whisk eggs, half and half, vanilla, Grand Marnier. Slowly pour egg mixture over bread making sure to saturate each piece. Sprinkle with cinnamon. Cover tightly and refrigerate overnight. Remove from refrigerator at least 30 minutes. Bake for 45 minutes or until golden brown.
Blueberry-Cabernet Topping
1 cup Fresh Blueberries
½ cup Cabernet Sauvignon
¼ cup Sugar
1 tsp Lemon Juice
1 TBSP Cornstarch
3 TBSP Water
Combine blue berries, wine sugar and lemon juice in a heavy sauce pan. Cook on medium high until it comes to a boil, turn to low and simmer for 5 minutes. Create slurry with the cornstarch and water. Gradually add slurry to simmering wine and berries and stir until it reaches desired consistency. Serve over the French toast.
Bananas Foster Topping
4 Under Ripe Medium Bananas
½ cup Dark Brown Sugar
½ stick Butter
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
½ cup Dark Rum
1 tsp Orange Zest
1 TBSP Grand Marnier
In a large saucepan, melt butter. Add sugar, cinnamon, vanilla and cook on medium-high and stir. When mixture starts to bubble add banana slices and toss or mix until bananas are coated and caramelized. Remove from heat and add Grand Marnier and rum. Light Return to stove. After flames dissipate, add topping to French toast.
