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Tuesday, October 21, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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CREME BRULEE FRENCH TOAST
Breads
Contributed by: Edward Lewis
Ingredients:
  • 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 2 TBS corn syrup
  • 1 loaf French bread
  • 5 eggs
  • 11â�„2 cups half and half
  • 1 tsp. vanilla
  • 1 tsp. Grand Marnier
  • 1â�„4 tsp. salt
In a small saucepan, melt the butter, sugar and corn syrup over medium heat, stirring until smooth. Pour into a 13- by- 9-inch pan. Cut six 1-inch slices from the loaf of bread. Arrange bread slices in one layer in baking dish.
In a bowl, mix together the eggs, half and half, vanilla, Grand Marnier and salt until combined well; pour evenly over bread and chill overnight.
Preheat oven to 350 degrees and bring bread to room temperature. Bake uncovered until puffed and edges are pale golden, about 35 to 40 minutes. Serve hot.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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