1/3 cup butter, melted
¾ cup brown sugar
2 Tbl honey
2 Tbl pecans, chopped (optional)
2 Tbl almonds, slivered and blanched (optional)
8 French bread croutons, cut into 1-inch thick rounds
4 eggs
2/3 milk
¼ cup heavy cream
1/8 tsp cinnamon
1/8 tsp nutmeg
1 Tbl vanilla
1 Tbl Amaretto
French bread croutons
should be cut out of a baguette-style French bread loaf. Slices should
be one inch thick.
In a cast iron skillet,
combine butter, brown sugar and honey over medium-high heat. Cook
mixture, stirring constantly until bubbly and sugar has dissolved. Add
nuts. Pour brulee into the bottom of a round, two-quart Pyrex baking
dish. Allow brulee to cool slightly then top with the French bread
croutons.
In a large mixing bowl
whisk eggs, milk, heavy cream, cinnamon, nutmeg, vanilla and Amaretto.
Pour mixture evenly over
the croutons. Using the tips of your fingers, press bread down gently
to force custard into croutons without breaking. Cover dish with
plastic wrap and refrigerate overnight.
Preheat oven to 350
degrees.
Allow custard to come to
room temperature one hour before baking. Bake uncovered until French
bread is puffed and edges of croutons are golden brown, (about 40
minutes).
Place a plate on top of
the baking dish. Using dish towels or pot holders, invert dish onto a
plate. Top with powdered sugar.
Yield: four to six
servings.
(Got this
from the Sun Herald-Miss)