{"id":4896,"date":"2017-12-01T12:43:18","date_gmt":"2017-12-01T19:43:18","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=4896"},"modified":"2018-01-20T10:49:16","modified_gmt":"2018-01-20T17:49:16","slug":"creme-brulee-french-toast","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/creme-brulee-french-toast.html","title":{"rendered":"Cr\u00e9me Br\u00fbl\u00e9e French Toast Casserole"},"content":{"rendered":"<p><em>An elegant and delicious\u00a0variation on French toast.\u00a0 And the great part is you make it the day before.\u00a0 It holds well after it is baked.<\/em><\/p>\n<p><strong>Ingredients:\u00a0\u00a0<\/strong><\/p>\n<ul>\n<li>1 stick (1\/2 cup) unsalted butter<\/li>\n<li>1 cup packed brown sugar<\/li>\n<li>2 tablespoons corn syrup<\/li>\n<li>an 8- to 9-inch round loaf country-style bread (or large baguette, or thick cut bread)<\/li>\n<li>5 large eggs<\/li>\n<li>1 1\/2 cups half-and-half<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>1 tsp Grand Marnier<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.<\/li>\n<li>Pour into a 13- by 9- by 2-inch baking dish.<\/li>\n<li>Cut six 1-inch thick slices from center portion of bread, reserving ends for another use.<\/li>\n<li>Trim crusts. (or not)<\/li>\n<li>Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.<\/li>\n<li>In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well.<\/li>\n<li>Pour evenly over bread.<\/li>\n<li>Chill bread mixture, covered, at least 8 hours and up to 1 day.<\/li>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Bring bread to room temperature.<\/li>\n<li>Bake uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.<\/li>\n<li>Serve hot French toast immediately.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 6<\/p>\n<p><strong>Source:<\/strong>\u00a0\u00a0GOURMET\u00a0July 1998<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An elegant and delicious\u00a0variation on French toast.\u00a0 And the great part is you make it the day before.\u00a0 It holds well after it is baked. Ingredients:\u00a0\u00a0 1 stick (1\/2 cup) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup an 8- to 9-inch round loaf country-style bread (or large baguette, or thick cut &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/creme-brulee-french-toast.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cr\u00e9me Br\u00fbl\u00e9e French Toast Casserole&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[10],"tags":[44],"class_list":["post-4896","post","type-post","status-publish","format-standard","hentry","category-breakfast-brunch","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=4896"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4896\/revisions"}],"predecessor-version":[{"id":5224,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/4896\/revisions\/5224"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=4896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=4896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=4896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}