Written by Sharvan Kumar
One loaf French bread, cut one-inch slices (day-old bread tastes best). Five huge eggs 1 1/2 cups half-and-half or heavy cream. One tsp vanilla essence One quarter teaspoon salt
I start in a small saucepan set on medium heat melting the butter. I swirl in the brown sugar and corn syrup until smooth and glossy once it has melted. I fill a buttered 9x 13-inch baking dish with this amazing caramel mixture.
I whirl the eggs, half-and-half, vanilla, and salt until smooth in a big basin. I next evenly cover the bread slices with this custard mixture such that they are all nicely coated.
I refrigerate over night and cover the dish with plastic wrap. This is crucial; the bread absorbs all that custard and turns thick and delicious.
I preheat the oven to 350°F (175°C) first thing in morning. I take the dish out of the refrigerator, let it sit for roughly half an hour to release the chill, then bake for 35 to forty minutes till the top is brown and puffed.
From East West Hunt