Page 53 - JSSI Holiday Cookbook

Main Courses: Seafood, Poultry, Pasta and Casseroles

Firecracker Marinated SalmonFirecracker Marinated SalmonFirecracker Marinated SalmonFirecracker Marinated Salmon
Lee Raymond

Creme Brulee French ToastCreme Brulee French ToastCreme Brulee French ToastCreme Brulee French Toast
Jeff Seiz

1/2 cup salted butter1/2 cup salted butter1/2 cup salted butter1/2 cup salted butter
1 cup packed brown sugar1 cup packed brown sugar1 cup packed brown sugar1 cup packed brown sugar
2 tbsp. corn syrup2 tbsp. corn syrup2 tbsp. corn syrup2 tbsp. corn syrup
French breadFrench breadFrench breadFrench bread
5 large eggs5 large eggs5 large eggs5 large eggs
1 1/2 cups half and half1 1/2 cups half and half1 1/2 cups half and half1 1/2 cups half and half
1 tsp vanilla1 tsp vanilla1 tsp vanilla1 tsp vanilla
1 tsp Grand Marnier (optional)1 tsp Grand Marnier (optional)1 tsp Grand Marnier (optional)1 tsp Grand Marnier (optional)
1/4 tsp salt1/4 tsp salt1/4 tsp salt1/4 tsp salt

In a small heavy saucepan, melt butter with brown sugar and corn
syrup over moderate heat, stirring until smooth. Remove from heat
1
inch slices and arrange slices in one layer in the baking dish. Feel
free to squeeze the pieces together. In a bowl, whisk together eggs,
half and half, vanilla, Grand Marnier and salt until combined well.
Pour over bread. Chill covered 8 hours to one day. Preheat oven to
350º and bring bread to room temperature while preheating oven.
Bake, uncovered, in center of oven until puffed and edges are pale

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