I modified a Crème Brûlée French Toast recipe to eliminate the need for butter and half-and-half. Having made the original recipe several times, this modified version is healthier without compromising taste.
Olive oil or non-stick spray (to coat approximately 13 1/2 x 8 1/2 x 2-inch glass baking pan and a smaller glass baking pan to hold any additional bread slices)
1 ½ cups brown sugar
3 tablespoons maple syrup
2 tablespoons water
Ciabatta bread loaf (purchased at grocery/bakery)
8-9 large eggs
2 cups almond milk
2 teaspoons vanilla
¼ cup Grand Marnier
¼ teaspoon salt
Coat glass baking pans with olive oil or a non-stick spray. Mix brown sugar, maple syrup and water together over low heat just until blended. Smooth a layer of the sugar mixture over the bottoms of the glass pans. Cut ciabatta loaf into slices approximately ¾ inches thick. Arrange the slices on top of the sugar mixture in one layer. Squeeze as tightly as needed to create one layer.
Whisk together the eggs, almond milk, vanilla, Grand Marnier and salt. When combined pour evenly over the bread, making sure to allow enough for the smaller ‘leftover’ pan. Cover pans and chill for 8-24 hours.
Oven should be preheated to 350 degrees. Bring bread to room temperature before baking.
Bake the mixture uncovered until light golden brown, about 35 to 40 minutes.
Serve immediately with maple syrup and/or fresh fruit.
Makes 4-6 servings
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