french toast

we've been messing around with french toast for a while but last week jacob perfected the creme brulee crust from melissa clark's recipe so i wanted to share the picture and the recipe here.

1 cup packed light brown sugar

8 tablespoons unsalted butter, melted and still warm

2 large eggs, well beaten

1 1/2 cups milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 (10 oz) sourdough bread, sliced thinly

1. preheat the oven to 375 '. in a medium bowl, whisk together the brown sugar and butter until the sugar is completely dissolved ( i didn't combine them enough but jacob took it all the way and that's what made it truly delicious) Pour the mixture into a large rimmed baking sheet (about 11x17 inches)

2. in a pie pan or other shallow dish, combine the eggs, milk, vanilla, cinnamon and salt. coat both sides of the bread slices in the egg mixture, letting the bread soak up the custard for atleast 15 minutes, then place them on the prepared baking sheet over the brown sugar mixture. bake for 25-30 minutes, or until the tops of the bread are golden brown and the sugar is bubbling.

3. serve immediately while still hot, with the crunchy brown sugar side up, spooning more of the pan syrup over the tops.

it was delicious, especially with bacon.