Creme Brulee French Toast

( Try not to burn yours )

Overnight Creme Brulee French Toast

Yields: 8-10 Servings

1 large loaf of challah

8 large egg yolks

4 cups heavy whipping cream or half-and-half

3/4 cup plus 3-4 Tbsp granulated sugar

1/4 tsp salt

1/4 cup pure vanilla extract

2 Tbsp unsalted butter, melted

Grease a 2 1/2-quart-oven-safe casserole or souffle dish. Slice the challah into 1/2-inch slices, then into cuves. In a large bowl, whisk together egg yolks, cream, 3/4 cup sugar, salt, vanilla & butter. Put a quarter of the bread cubes in the casserole dish. Pour in enough of the cream mixture to cover the bread. Using a spoon, press the cream mixture into the bread so that it is thoroughly soaked. Continue layering in the same way until all the bread is soaked with the cream mixture. Cover tightly and refrigerate overnight.

Preheat 325°F. Put the casserole in a larger baking pan and set in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the casserole/souffle dish. Bake for 1 1/2 hours, until the top is light brown and set.

Remove from oven and sprinkle with 3-4 Tablespoons of sugar in an even layer. Return to oven with broiler set on medium-high, or a kitchen torch to cook the topping until the sugar becomes brown and liquefies. (It will harden as it cools). Serve warm.