Subj : 7/21 Creme Brulee Day - 4
To   : All
From : Dave Drum
Date : Sun Jul 20 2025 05:17:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 & 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 @ 360ºF/182ºC. 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Wisconsin: Come smell our dairy air.
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