Baer House Inn Bed and Breakfast, Vicksburg, Mississippi
Every time I write about the delicious Crème Brulee Italian Toast that I enjoyed at Baer House Inn Bed and Breakfast in Vicksburg, Mississippi, my readers ask for the recipe. Well, baby boomer travelers, we’re in luck. Owner, Doug Coustineau, has agreed to share it with us. Thanks, Doug.
Baer House Inn Crème Brulee Italian Toast (serves 6)
When I first opened the Baer House Inn, a friend gave me this recipe and it was adapted to be made the night before. It makes things easy for me in the morning…
½ cup (1 stick) unsalted butter
1 C packed brown sugar
2 T corn syrup
1 loaf Italian bread 6-7 inches in diameter
5 large eggs
1 ½ C ½ & ½
1 t pure vanilla extract
1 T eggnog (can also add lemon, lime or Lemoncito juice to taste)
1 T Grand Marnier (or to taste)
confectioner’s sugar, to sprinkle on top
pecans from the Baer House trees to add as well
1. In a small, heavy saucepan, melt the butter with the brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13×9x2 in glass baking dish.
2. Cut eight 1-inch-thick slices from the center portion of the bread loaf, reserving the ends for another use. Trim off the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them in slightly to fit. In a bowl, wisk together the eggs, ½ & ½ , vanilla, salt, and Grand Marnier until well combined. Pour evenly over the bread. Cover and refrigerate overnight.
The next day.
3. Preheat the oven to 350 degrees and bring the bread to room temperature. Bake until firm and lightly golden on top, about 40 minutes. Sprinkle with confectioner’s sugar, cut into squares, and serve over a bed of chopped pecans.
And, here’s a bonus from Doug. If you check out the comments on my review of Baer House Inn at the Uptake.com Lodging Blog, Doug is offering a 15% discount to my readers. Will you be traveling to Vicksburg? Don’t miss this quality offer.
{ 13 comments }
Thanks for this recipe. I cannot wait to try it on my B&B guests!
This is amazing sounding. I will definitely be making it. Thanks for sharing!
Yum, I thought it sounded good and the recipe looks really delicious. I love the idea of soaking it overnight and I love just about anything with Grand Marnier in it.
Yummy. I don't even want to know how many calories are in this breakfast–but I'm sure it's worth it. I never would have guessed the eggnog–or the corn syrup.
Yummy. I don't even want to know how many calories are in this breakfast–but I'm sure it's worth it. I never would have guessed the eggnog–or the corn syrup.
Sounds a lot like my mother's DIVINE Eggnog French Toast recipe. I might try substituting honey for the corn syrup after I find a good eggnog recipe. I've never seen eggnog for sale here in New Zealand.
Can't WAIT to make this…
This sounds delish…I’m going to try this!
Excellent. I can't wait to try this (though I think I'll use agave instead of corn syrup!)
Whoa. That is what I like to call a Once a Year breakfast. Unbelievably delicious, but also unbelievably dangerous. Mmmm.
Great recipe, I love creme brulee, and it's really not that hard to make.
YUM! I'm hungry just reading it! Will def. bookmark it and give it a try! Thanks fo sharing
YUM! I'm hungry just reading it! Will def. bookmark it and give it a try! Thanks fo sharing
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