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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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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:   
        
       
   MMMMM   
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