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:
<https://jessicainthekitchen.com/creme-brulee-french-toast/>

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