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Title: Creme Brulee French Toast From The Trojan Horse Inn
Categories: Breads, Dairy, Booze
Yield: 6 servings

4 oz Unsalted butter
1 c Firm packed brown sugar
2 tb Corn syrup
4 Croissants
5 lg Eggs
1 1/2 c Half-and-half
1 ts Vanilla
2 tb Grand Marnier
1/4 ts Salt

WARNING: Start this recipe the day before you want to
serve it, because it needs to rest in the refrigerator
overnight.

Lightly mist a 13" by 9" baking dish with non-stick
cooking spray.

In a small heavy saucepan, melt butter with brown sugar
and corn syrup over moderate heat, stirring until
smooth. Pour into prepared baking dish. Slice croissants
in half length-wise and lay in pan, overlapping slightly
if needed.

In a bowl, whisk together eggs, half-and-half, vanilla,
Grand Marnier and salt until well combined and pour
evenly over bread. Cover the dish with plastic wrap or
foil, and chill bread mixture in the refrigerator,
overnight. This will allow the bread to fully absorb the
egg-milk mixture.

The next morning, remove dish from refrigerator and set
oven @ 360-|F/182-|C. Allow dish to come to room
temperature (so you don't put a chilled dish into a hot
oven and risk cracking). Bake, uncovered, in middle of
oven until puffed and top of bread is golden, about
40-45 minutes.

Remove from oven and allow to rest for 5 or so minutes.
Cut into squares and serve, spooning some of the liquidy
caramel sauce from the bottom of the pan overtop the
servings. Maple syrup would be overkill with this,
because it is already super sweet.

Serves 6.

BREAD: Although the original recipe called for
croissants, I successfully used oblong challah rolls.
Brioche would be amazing, as well. I say use whatever
bread-type thing you need to use up! (Although, of
course, it will be most elegant with croissants.)

RECIPE SOURCE: Marc Schermerhorn channeled this recipe
from The Trojan Horse Inn in Sonoma, Calif. I believe
the inn is now closed, but it obviously is still gaining
fans because of this spectacular recipe.

RECIPE FROM: https://www.shockinglydelicious.com

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Title: Baked Cinnamon French Toast
Categories: Breads, Chocolate, Dairy, Fruits
Yield: 8 Servings

1/4 c Butter
1/4 c Packed brown sugar
1 lb Loaf sliced cinnamon-swirl
- bread
1/2 c Raisins and/or chocolate
- chips
3 lg Eggs
1 1/4 c Half & half
1 1/4 c Milk
1/2 ts Vanilla extract
Whipped cream (opt)

THE NIGHT BEFORE: In microwave, melt butter with brown
sugar. Use to coat bottom of 13" X 9" pan. Place 1 layer
of bread in pan, packing in tightly. Scatter raisins or
chocolate chips evenly over bread. (Or sprinkle 1/4 cup
raisins on one side, 1/4 cup chocolate chips on the other,
to accommodate different tastes.) Top with second layer of
bread. Whisk together remaining ingredients and pour
evenly over bread. Cover with foil and refrigerate
overnight.

IN THE MORNING: Preheat oven to 350|+F/175|+C.

Bake, covered, in preheated oven 45 minutes; uncover and
bake another 15 minutes. Dish will puff up and then fall.
Cut into squares, invert onto serving plates and serve, if
desired, with whipped cream.

Makes: 8 servings

NOTES: I used chocolate chips instead of raisins in this
recipe. I'd recommend that you try that too. Having a
layer of melted chocolate turns a regular baked French
toast into something unique and fun. Make sure you use a
bread with lots of cinnamon flavor. As with every French
toast recipe, day old (slightly dry) bread works best. The
only change I'd suggest is that you start by thoroughly
greasing your baking pan with additional butter. I loved
everything about this breakfast except that it stuck to
the sides of the baking dish and was hard to clean. I
found that leftovers heated up the next day were also
very, very good.

From: http://www.mrbreakfast.com

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Title: N.Y.T. French Toast
Categories: Five, Breads, Eggs, Dairy
Yield: 1 servings

1 lg Egg
1/4 c Milk
Salt
2 sl Sandwich bread
1/2 tb Unsalted butter; more to
- serve
Maple syrup, jam or other
- toppings; to serve

In a bowl or shallow dish that will fit the bread, beat
the egg, milk and a pinch of salt with a fork until very
smooth and bubbly on top.

Add both bread slices (it's OK to stack them if they
don't quite fit) and soak them, turning a few times,
until the mixture is fully absorbed.

Set a large nonstick skillet over medium heat. Add the
butter and swirl it around the pan until it melts. The
soaked bread will be really soft, so carefully pick up
each slice by sliding your whole hand under it, then
setting it in the pan. Cook until the bottoms are golden
brown, about 3 minutes. Flip the slices, reduce the heat
to medium-low and cook until the other sides are brown,
2 to 3 minutes.

Enjoy hot, with more butter spread over the slices and
with your favorite toppings.

By: Genevieve Ko

Yield: 1 serving

RECIPE FROM: https://cooking.nytimes.com

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