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Recipe for creme brulee French toast

Food styling/Sheryl Julian and Valerie Ryan ; Wendy Maeda/Globe Staff

Serves 6

“This is a rich dish,” writes Connie Rosa of Stoneham, but always a hit with her guests. Rosa uses a round crusty white loaf cut into thick slices, which she sets in the caramel sauce. The dish is refrigerated overnight. After baking, you don’t need any syrup for this French toast.

Butter for the dish
½cup (1 stick) butter
1cup packed brown sugar
2tablespoons maple syrup
1round country-style bread loaf
6eggs
cups half-and-half
1teaspoon vanilla extract
2teaspoons Grand Marnier
¼teaspoon salt

1. Butter a 9-by-13-inch baking dish.

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2. In a saucepan over low heat, melt the butter, brown sugar, and maple syrup. Pour the mixture into the dish.

3. Slice the ends off the bread and reserve for another use. Cut six 1½-inch slices of bread and arrange in a single layer on the sugar mixture, squeezing them slightly so they fit snuggly in the dish.

4. In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt until well blended. Pour the mixture evenly over the bread. Cover tightly with plastic wrap and refrigerate overnight.

5. Remove the plastic wrap from the baking dish. Let the dish sit at room temperature for 30 minutes.

6. Set the oven at 350 degrees.

7. Bake the dish for 30 to 40 minutes or until puffed and golden. Adapted from Connie Rosa

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