When Paula makes French Toast you can be sure it is not going to be plain French Toast!
- 1 Stick (1/2 cup) unsalted butter
- 1 Cup Brown Sugar
- 2 Tablespoons Corn Syrup
- 1 Loaf Challah Bread
- 5 large eggs
- 1 1/2 Cups half-and-half
- 1 Teaspoon Vanilla
- 1 Teaspoon Grand Marnier (Orange Liquer, optional)
- Berries for garnish
- In a small heavy saucepan, melt butter with brown sugar and corn syrup over low heat, stirring until smooth.
- Pour into a 13 x 9-inch baking dish.
- Cut 1-inch-thick slices from center of bread, reserving ends for another use, and trim crusts.
- Arrange bread slices in one layer in baking dish.
- In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier until combined well and pour evenly over bread.
- Chill bread mixture, covered, at least 8 hours and up to 1 day. Before baking, let bread mixture sit at room temperature for 1/2 hour.
- Bake at 350 degrees, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
- Dust with confectioners sugar and garnish with fruit.
Not difficult but requires planning. The "Challah Bread" that Paula mentions is interesting. Challah is the special bread we use on the Sabbath. It is made in a zillion different ways, from sweet to normal, and has many patterns, round, braided and box. Challah Bread is actually white bread with a few other interesting ingredients, and just comes in a special shape. The Challah is used on the Sabbath with wine to "sanctify" the Sabbath at the Sabbath meals. Traditional Jews require two whole Challot (plural of Challah, which is Hebrew) at each meal over which we recite the traditional blessing of thanking God for giving us bread and then we "break" the Challah and eat at least a piece of it, to begin the meal. Challah has become quite popular.
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