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 13x9x2 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.