Creme Brulee French Toast

• 4 slices Slightly Stale French Bread
• 1/2 cups Heavy Cream
• 1/2 cups Milk
• 2 Tablespoons Unsalted Butter
• 3 Tablespoons Brown Sugar
• 1 Tablespoon White Corn Syrup
• 1/2 whole Vanilla Bean
• 2 whole Large Eggs
• 1 teaspoon Orange Liqueur (optional)
• 2 teaspoons Sugar
• Maple Syrup Or Unsweetened Whipped Cream, To Serve

1. 1. Have ready a small baking dish with a 3-cup capacity. Lay the bread slices in a shingle pattern in the baking dish and set aside.
2. 2. In a small saucepan, combine the heavy cream, milk, butter, brown sugar and corn syrup. Slit open the vanilla bean and scrape the seeds into the saucepan too. Bring the mixture to a scald while stirring occasionally. (A scald is when bubbles form around the edge of the pan only; the mixture should not boil.) Pour the mixture into a shallow dish to cool slightly before whisking in the eggs and orange liqueur. Pour this mixture over the bread slices, cover and let soak in the fridge for at least 6 hours or overnight.
3. 3. Before baking, remove the dish from the fridge and let come to room temperature while the oven preheats to 350u0b0F. Bake for 33-38 minutes, until the custard sets and slightly pulls away from the edge of the pan. The bread slices should be browned. Before serving, sprinkle the sugar on top and torch with a creme brulee torch.
4. 4. Serve with maple syrup or unsweetened whipped cream.

bread, heavy cream, milk, butter, brown sugar, white corn syrup, vanilla bean, eggs, orange liqueur, sugar, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/creme-brulee-french-toast-3/ (may not work)