The Queen, A Victorian Bed & Breakfast
Crème Brule French Toast: Breakfast-Brunch
Stick of butter
Home Made Bread
1 cup Brown Sugar
2 tablespoons Corn Syrup
2 1/2 cups Half and Half
1 teaspoon Vanilla
1 teaspoon Triple Sec
1/4 teaspoon Salt
Caramel Sauce Melt 1 stick butter Stir in1 cup packed brown sugar and 2 tbsp corn syrup. Spread on bottom of a cookie sheet. Cookie sheet should have sides, such as a jelly roll pan. Save clean up time by lining the pan with aluminum foil.
Crème Mix 9 eggs, 2 1/2 cups half and half, 1 tsp vanilla, 1 tsp triple sec.(can substitute orange or almond extract) and ¼ tsp of salt.
Bread When served at The Queen, we start with a home made French bread baked in a round loaf pan. When using a smaller loaf of bread you may need to use two slices to form your heart. Soak the bread in the egg and milk mixture until saturated. Lay soaked bread hearts on top of the caramel sauce. Cut a small V on one side to form the top of the heart and pinch the opposite two sides together to form the bottom point on the heart.
Bake and Serve Bake 30 minutes at 350 degrees. Serve caramel side up and top with a fresh flower, fresh fruit or shaved chocolate for a garnish.
To save more time for romance, this recipe can be prepared the night before and refrigerated until time to bake. Serves 6 (to make for two, simply divide ingredients by three but do not reduce the caramel sauce unless you also reduce the size of your pan.