Creme Brulee French Toast & Candied Rosemary Bacon

Creme brulee French toast is an overnight recipe that will change your life. Combined with candied rosemary bacon, these will make you very upset you spent all these years without them.

Ingredients

For the Creme Brulee French Toast, prepared in a 13” x 9” dish:

• 1 loaf of Brioche bread, cut into 1” slices.

• 5 large eggs

• 1 1/2 cups half-n-half

• 2 tablespoons light corn syrup

• 1 stick of butter

• 1 cup dark brown sugar

Instructions

1. In a small heavy saucepan melt butter woth brown sugar and corn syrup over moderate heat, stirring, until smooth.

2. Pour into a 13'“ by 9” by 2” baking dish.

3. Cut six 1” thick slices from center portion of brioche bread, reserving ends for another use.

4. Arrange bread slices in one layer in baking dish, squeezing trhem slightly to fit.

5. In a large bowl, whisk together eggs, half-n-half, vanilla, and salt until combined well.

6. Pour evenly over bread.

7. Chill bread mixture, covered, at least 8 hours, or overnight, and up to 1 day.

8. Preheat oven to 350 degrees F.

9. Bring the bread to room temperature.

10. Bake bread mixture, uncovered, in middle of oven until puffed, and edges are pale golden brown, 35 to 40 minutes.

Candied Rosemary Bacon

Candied Rosemary Bacon is the perfect accompanyment to any French toast recipe, and also makes you look like a boss for even knowing how to make it. The hint of rosemary balances the sticky yum of carmelized brown sugar.

Ingredients

• 1 lb. bacon, at least 1/4” thick per slice

• 1/2 cup dark brown sugar

• Sprig of fresh Rosemary, or 1 Tblsp dried

Instructions:

1. Preheat oven to 400 degrees F.

2. Line a cookie sheet with foil.

3. Lay bacon in flat even strips on cookie sheet.

4. Using your fingers, apply a moderate dusting of sugar to each piece of bacon.

5. Apply a very small number of rosemary needles to each piece, 8-10 per strip.

6. Bake uncovered for 12 - 17 minutes, or until edges of bacon are darkened and most of the fleshy color is gone.