Crème Brulee French Toast

Originally from The Hearstone Inn, Eureka Springs, Arkansas


1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.

Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.

Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.

Laura

Mustard Tarragon Stuffed Eggs

6 hard boiled eggs
1/4 cup mayonnaise
1 tbsp Dijon style mustard
1 tsp. tarragon vinegar
1-1/2 tsp. minced fresh tarragon leaves, plus sprigs to garnish
1-1/2 tsp. minced red onion

Halve the eggs lengthwise, remove the yolks and force them through a sieve into a bowl. Add the mayonnaise, mustard, vinegar, and salt & pepper to taste. Stir the mixture until smooth, transfer to pastry bag fitted with 1/4 inch star tip. (Or use a small spoon, but the results aren’t as pretty) Sprinkle some minced tarragon into the cavity of each egg half, pipe the yolk mixture into the whites, mounding it. Garnish each stuffed egg with some of the onion and a tarragon sprig. Makes 12 stuffed eggs.

Martha