For brunch on Sunday, I made this wonderful baked french toast from Allrecipes.com. It was luscious. The bread had a candied, crunchy-crisp top—almost like it had been bruléed— while underneath it had a creamy, pudding-like quality.
I made some slight changes to the original recipe. I used a crusty Italian loaf instead of baguette, rice syrup instead of corn syrup (which I normally do in recipes calling for corn syrup), and I added a little orange zest to the milk mixture and let it soak overnight. Next time I will also add some Grand Marnier to the glaze on the suggestion of a friend.
Make sure to serve it hot from the oven when it is puffed. You have a about two minutes before it collapses like a soufflé.
[photo: Stefania Pomponi Butler]
2-20-2006 @9:34PM nikki said... I saw that recipe on Allrecipes.com, and I was a bit afraid of it. But after the recommendation, I made it for brunch this past weekend, and damn, it was fantastic. I used maple syrup instead of corn syrup and challah bread instead of baguette. So, so tasty!
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