The Weekend Cook ~ Crème Brule French Toast with Berries

It's Mother's Day weekend... and that brings to mind cherished memories of  breakfast in bed, prepared by my children over the years... the pride on their faces as they placed the tray on my lap! With delight I would enjoy every morsel (even burnt toast tasted had a special appeal on that day!) Happy Mother's Day to all women who nurture those they love!

Thanks Executive Chef John Paulk from Mezzaluna Fine Catering, Portland, Oregon for sharing this wonderful recipe with us!

Serves 6–8

1 stick (1⁄2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 (9-inch) round-loaf country-style bread

5 large eggs

1  1⁄2 cups half-and-half

1 teaspoon pure vanilla extract

1 teaspoon Grand Marnier® (or orange-flavored liqueur)

1⁄4 teaspoon salt

2 pints  Marion berries or blackberries

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13-by 9- by 2-inch baking dish.

Cut six (1-inch-thick) slices from the center portion of the bread, reserving the ends for another use, and trim the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them slightly to fit.

In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier ®, and salt until combined well, and pour evenly over the bread. Chill the bread mixture, covered, for 8 to 24 hours.

Preheat an oven to 350°F, and bring the bread mixture to room temperature. Sprinkle with berries.

Bake the casserole, uncovered, in the middle of the oven until puffed and the edges are pale (35 to 40 minutes). Serve hot French toast immediately!