1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread , day old
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy (optional)
1/4 teaspoon salt
DIRECTIONS
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, brandy, and salt.
3. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Remove the dish from the refrigerator, and bring to room temperature (to avoid breaking your dish).
6. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
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1 comment:
The original recipe she used is from foodnetwork.com; it calls for Challah bread, which is much better than French bread. It's a richer, eggy bread.
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