Creme Brulle French Toast

• 4-6 (1 to 1 1/2" thick)
• Challah, Babka, or Portuguese
• weet bread, staled overnight
• 1 teaspoon softened butter
• 4 eggs
• 1/2 cup sugar
• 2 cups light or heavy cream
• 1 teaspoon vanilla

1. Grease a shallow baking dish with the softened butter.
2. Place the staled bread in the dish without overlapping it.
3. Pour the melted butter evenly over the bread.
4. Beat the eggs and sugar. Add the cream and vanilla. Pour the mixture over the bread. Soak at room temperature for several hours or overnight in the refrigerator. Turn the slices occasionally.
5. BE CAREFUL!! Once the bread is thoroughly saturated, leave it alone.
6. If the bread mixture remained in the refrigerator overnight , bring it to room temperature before baking.
7. Preheat the oven to 350*. Bake uncovered for 45 minutes.
8. Serve immediately woth maple syrup or powered sugar.

weet bread, butter, eggs, sugar, light, vanilla

Taken from www.epicurious.com/recipes/member/views/creme-brulle-french-toast-50031009 (may not work)