I found this recipe from epicurious.com a while back and it’s been a staple for brunch menus at my house and I know many of my friends rave about it. I really love it. I added the drunken strawberries to the recipe to make it pop! It’s really good and so easy to make especially since you have to set it in the fridge over night and then just bake in the morning. I love this and it’s a crowd pleaser. If you don’t have challah (Whole Foods has great loaves!) you can try other thick sliced bread.
Makes 6 servings
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 challah loaf (sliced 1-in thick)
- 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 bread, reserving ends for another use, and trim crusts (you don’t if you have challah). 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, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.
- 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
- 1/4 cup Sugar
- 1/4 cup Grand Marnier
Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.