Start National French Toast Day with Something Yummy

Warm, gooey yet crispy french toast. Serve with warm maple syrup or drunken strawberries.

Warm, gooey yet crispy french toast. Serve with warm maple syrup or drunken strawberries.

In order to start National French Toast Day off with Creme Brulee French Toast, you have to start the night before. Since tomorrow is National French Toast Day, I thought I’d give you this recipe so you can pop it in the fridge tonight and then into the oven tomorrow and surprise your family with a comfort food breakfast. It’s wonderful with or without the strawberries. – Chef Ro

1 loaf Challah or Brioche Bread, sliced into 1 1/2-inch thick slices
1/2 cup Butter, unsalted (1 stick)
1 cup Brown Sugar, packed
2 tablespoons Corn Syrup
5 large Eggs
3/4 cup Heavy Cream
3/4 cup Milk
1 teaspoon Vanilla
1/4 teaspoon Salt
2 teaspoons Grand Marnier or Cointreau
Powdered Sugar (optional)

* * * * Drunken Strawberries * * * *
1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
1/4 cup Sugar
1/4 cup Grand Marnier or Cointreau

1. Butter a 9 by 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish.

2. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.

3. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.

4. Let dish stand at room temperature for 20 minutes before placing inĀ preheated oven at 350 degrees. Bake for 30 to 40 minutes until French toast is golden and puffed. Serve hot with drunken strawberries and powdered sugar sprinkled on top.

Drunken Strawberries Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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