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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creme Brulee French Toast Casserole
 Categories: Breakfast, Casseroles, French
      Yield: 10 Servings
 
    3/4 c  Vegan butter (115 g)
      1 c  Brown sugar (200 g); packed
      2 tb Maple syrup or corn syrup
           - (30 ml)
      1 lg Loaf French bread or
           - brioche-style bread;
           - cut into 6 slices
           - (1" ea) (about 450 g)
  1 1/2 c  Canned coconut cream
           - (360 ml)
      1 c  Unsweetened almond milk or
           - other plant milk (240 ml)
    1/4 c  Corn starch (32 g)
    1/4 c  Maple syrup (60 ml)
      2 ts Vanilla extract (10 ml)
      1 ts Brandy-based orange liqueur
           - such as Grand Marnier or
           - orange juice (5 ml)
    1/4 ts Sea salt (1.5 g)
    1/8 ts Turmeric (0.5 g);
           - for colour (optional)
 
  Preparation time: 20 minutes
  Cooking time: 40 minutes
  
  With a rich vegan custard and caramel, this Creme Brulee French
  Toast has the flavour of the classic dessert in crowd-pleasing
  breakfast form!
  
  Caramel Base:
  
  In a small saucepan, melt all of the vegan butter over medium heat.
  Stir in the brown sugar and maple syrup or corn syrup until the sugar
  dissolves and the mixture is smooth, about 2 to 3 minutes.
  
  Pour half of the caramel mixture into the bottom of a greased 9x13"
  (23x33 cm) baking dish, tilting to coat evenly.
  
  Reserve the remaining half in a jar or bowl, cover, and refrigerate
  for serving later.
  
  Assemble:
  
  Slice off the crusts of the bread if desired, then arrange the bread
  slices in a snug single layer on top of the caramel in the baking
  dish.
  
  In a blender or mixing bowl, whisk together coconut cream, almond
  milk, corn starch, maple syrup, vanilla, orange liqueur, salt, and
  turmeric (if using) until completely smooth and slightly thickened.
  
  Pour the custard mixture evenly over the bread, pressing gently with a
  spatula so the bread absorbs the liquid. Cover the dish with foil or
  plastic wrap and refrigerate for at least 30 minutes, or overnight.
  
  Bake and Serve:
  
  When ready to bake, preheat the oven to 350?F (175?C). Remove the
  casserole from the refrigerator and let it stand at room temperature
  for 20 minutes.
  
  Bake uncovered for 35 to 40 minutes, until the custard is set and the
  top is lightly golden.
  
  While the casserole bakes, gently reheat the reserved caramel sauce
  in a saucepan or microwave until pourable.
  
  Slice and serve the casserole warm, drizzling each portion with the
  warmed caramel sauce.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
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