sunday brunch: créme brûlée french toast

Cooking is one of those simple joys in life that soothes the soul. I adore it. And brunch is my favorite meal. A mid-morning meal, lazily eaten, shared with those you love...it just doesn't get better than this.
When my best friend got engaged, since I live right in the middle of the state, our moms came down from Anderson and Erica came up from Charleston, and the four of us had a perfect girls weekend getting excited about the wedding, making plans, and finding her dream dress. What is a girls weekend without a decadent brunch?

Some day I'll buy adult silverware..this is a collection of Dollar Tree forks, knives and spoons.

I made mimosas using frozen berries as ice cubes to add to the flavor and keep them from being watered down, fresh coffee, and the very best part...
Créme brûlée French toast. You cannot get any more decadent than this glorious dish in the morning. It's the perfect melting of flavors together, caramel, vanilla, butter, bread...seriously. You cannot beat it. This weekend I made it for my husband, because I'm easily distracted and he requested more breakfasts together such a great wife.
While it's a bit of a labor of love, it's worth every extra bit of time it takes. Made the night before, and baked the morning it is to be enjoyed. No one can feel unhappy or unloved with this in their mouths.

Now that I'm done waxing poetic over this dish, here's the recipe. My grandmother gave this to us years ago, and the original source is long lost, but whoever made this up: thank you from the bottom of my heart. And stomach.
Ingredients:

• 2 tablespoons corn syrup, light or dark (I prefer light...I don't know why but I've tried both and light is my favorite.)
• 1/2 cup butter (salted)
• 1 cup light brown sugar, firmly packed
• 1 loaf French bread (get a good baguette from Publix). Original recipe says crusts removed, I say either way is delicious.
• 5 large eggs
• 1 1/2 cups half and half
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:    In a small saucepan, combine corn syrup, butter, and brown sugar. Simmer until syrupy. *tip from me--stir frequently so that the butter doesn't separate out. Pour mixture into a 9x13-inch baking pan sprayed with nonstick spray. Or smeared with butter. Actually, just smear that thing with butter.    Place bread on top of the syrup mixture immediately. In a large bowl, whisk together eggs, half and half, vanilla and salt. Whisk until you can no longer see any egg whites because they have all mixed in so perfectly. Your arm will be sore. Just keep dreaming about how good this will be. Pour this mixture over the bread. Cover and refrigerate overnight.    Before baking, let the casserole warm to room temperature. I let mine sit for about an hour each time. It seems to be the perfect amount of time. Bake uncovered at 350 degrees for 40 minutes. Original recipe says 45, but I put the casserole in the oven before turning it on and let the preheating process start the cooking. It's not necessary but I like this method for the consistency of the syrup on the bottom.    Cut into squares and serve immediately. You can top it with maple syrup and butter, confectioners sugar, fruit...but I think you don't need to top this with anything. It's simply wonderful by itself.

This dish can be reheated in the microwave--just take a single serving on a microwave safe plate, cover with a damp paper towel to hold the moisture in, and cook on high for 45 seconds.
I hope you enjoy this dish as much as I do. It's a consistent favorite in my kitchen.
What is your favorite brunch recipe?