Creme Brulee French Toast

Ingredients

• 1 loaf challah or brioche, cut into 1-inch slices
• 8 tablespoons unsalted butter
• 1 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon or dark rum
• 1/2 teaspoon fine salt

Before you cook

• Melt the butter, brown sugar and corn syrup together in a small saucepan over medium heat, stirring until smooth.
• Pour the caramel into a 9-by-13-inch baking dish and tilt it to cover the bottom.
• Lay the bread slices over the caramel in a single tight layer, trimming to fit.
• Whisk the eggs, half-and-half, vanilla, bourbon and salt together until completely blended.
• Pour the custard evenly over the bread and press each slice down so it soaks.
• Cover the dish and refrigerate it for at least eight hours or overnight.

Steps

1. Take the dish out of the refrigerator and let it stand on the counter for 30 minutes.
2. Heat the oven to 350 degrees Fahrenheit.
3. Bake the dish uncovered for 35 to 40 minutes, until the tops are puffed and golden and the custard is set in the middle.
4. Let the dish rest for five minutes so the caramel thickens slightly.
5. Run a spatula under each slice and lift it onto a plate caramel side up.
6. Spoon any caramel left in the dish over the servings.