Wednesday, August 5, 2009

Creme Brulee French Toast

I just came home from being at my parents for two weeks. My sister and I were talking about how much we like french toast. My Mom would make it for us often on Sunday after church. Odd thing is that my Mom doesn't like it. But because she served it and in so many good ways - we have a fondness for french toast. My favorite way to eat french toast though is Creme Brulee French Toast.

I usually create thicker slices - not sure why I didn't this time. I didn't put any topping on it as I didn't want cover up the caramel on the top. The bread just soaks the custard creating a really nice texture. And of course great taste.

Low fat, low sugar version and the regular one together.

* 3 tablespoons (no-trans fat) margarine or butter
* 5 tablespoons pancake syrup (low sugar/no-sugar or regular)
* 1/3 cup packed brown sugar
* 2 tablespoons plus 2 teaspoons Grand Marnier (or other orange liqueur), divided (or any other liquor that you would like the flavor of)
* At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread)
* 3 large eggs
* 1/2 cup egg substitute (or 2 eggs)
* 1 1/2 cups (fat-free) half-and-half
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* Garnish/Toppings: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip or maple syrup.

1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan...I cut the pieces to make it fit all through the pan).
3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature.
5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.

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