Blackberry Creme Brulee French Toast
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Blackberry-Crème Brûlée French Toast
6 ounces salted butter
2 cup2 packed brown sugar
16 slices of 1/2 inch sliced of French bread
1 cup plus 1 tablespoon Blackberry Jam
8 large eggs
2 cups half-and-half cream
2 tablespoons Grand Marnier or any brandy-based orange liqueur
1 pint of fresh blackberries
3 tablespoons of orange zest
Melt butter in a small saucepan over medium heat. Add brown sugar, use a wooden spoon, and stir until sugar is completely dissolved. Pour into a 9x13-inch baking dish.
Equally distribute blackberry jam on top side of 8 slices, then arrange on top of brown sugar sauce. Then top each slice with the remaining eight slices.
Whisk eggs, half and half, orange liquor in a bowl. Pour over the bread. Cover and chill at least 8 hours, or overnight.
Remove baking dish and set out to get to room temperature.
Preheat the oven to 350 degrees F
Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes.
You can carefully turn out upside down onto a tray to serve or serve direct from the baking dish. Turning each slice with brûlée side up on plate.
Garnish with blackberries and orange zest.
6 ounces salted butter
2 cup2 packed brown sugar
16 slices of 1/2 inch sliced of French bread
1 cup plus 1 tablespoon Blackberry Jam
8 large eggs
2 cups half-and-half cream
2 tablespoons Grand Marnier or any brandy-based orange liqueur
1 pint of fresh blackberries
3 tablespoons of orange zest
Melt butter in a small saucepan over medium heat. Add brown sugar, use a wooden spoon, and stir until sugar is completely dissolved. Pour into a 9x13-inch baking dish.
Equally distribute blackberry jam on top side of 8 slices, then arrange on top of brown sugar sauce. Then top each slice with the remaining eight slices.
Whisk eggs, half and half, orange liquor in a bowl. Pour over the bread. Cover and chill at least 8 hours, or overnight.
Remove baking dish and set out to get to room temperature.
Preheat the oven to 350 degrees F
Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes.
You can carefully turn out upside down onto a tray to serve or serve direct from the baking dish. Turning each slice with brûlée side up on plate.
Garnish with blackberries and orange zest.