Left out an ingredient---help...;)

[texsuze]

Just prepared my Creme Brulee' French Toast casserole, which is in the fridge (chill 8-24 hrs), and will be baked for never-have-met-before visitors tomorrow morning. I was bragging on how great this recipe tastes.....

My corn syrup was sitting, unseen, behind the recipe book and was accidentally left out of the process. Recipe calls for melting/heating/stirring together a stick of butter, a cup of brown sugar AND the 2 TBS. corn syrup till smooth.

This mixture is poured into a casserole dish; sliced bread placed on top of that. Finally, a mixture of eggs, half-n-half, salt, vanilla, and Grand Marnier is whisked and poured on top of bread. Bake the next morning. Ta-da!

What is going to happen to my casserole now that the corn syrup is missing? Will it not set up, or is it more a sweetness issue? Help, folks! No time to re-do the casserole, but should I abort the mission entirely?

[piedmontfields]

I think it will be fine---and possibly even better! (not so sweet)

[orono]

No problemo! It'll be great. You can dust with icing sugar for presentation and to make up for a bit of the sweetness.

[heddylamar]

Don't worry about it. The cup of brown sugar more than covers any sweetness needed. The eggs and bread provide the firmness, not corn syrup.

[Koolkat]

I think it will just change the texture of the bottom "crust". But who cares? Brown sugar and butter will do just fine!

[texsuze]

UPDATE: the casserole was, as ya'll predicted, just fine! DH now prefers it without corn syrup---less sweet. So thanks for input!

[Quelah]

Yay!!!!

[Sunshine2Me]

Glad it turned out. I make this casserole all the time (it's a family favorite!) and corn syrup is not even in my recipe!

[awa]

So are you going to share the recipe with us?

[Rosie B]

Yes this sounds fantastic. Please share!!!

[texsuze]

Creme Brulee' French Toast
(from the "Creating Comfort" cookbook, published years ago, benefitting Genesis Women's Shelter in Dallas, TX)

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 TBS corn syrup
1 round loaf country-style white bread, or, French bread
5 eggs
1 1/2 cups half-and-half
1 tsp. vanilla extract
1 tsp. Grand Marnier
1/4 tsp. salt

Melt the butter, brown sugar, and corn syrup in a small saucepan over medium heat, stirring constantly until smooth. Pour mixture into a 9"x13" baking dish.
Cut the bread into 1" thick slices and place in a single layer in the prepared dish, squeezing slightly to fit; you will have bread left over.
Whisk together eggs, half-and-half, vanilla extract, Grand Marnier, and salt in a bowl. Pour evenly over the bread. Chill, covered for 8 to 24 hours.
Bring french toast mixture to room temperature. Preheat oven to 350 degrees. Bake, uncovered, for 35-40 minutes or until puffed and edges are golden brown. Serve immediately.

This is my "go-to" recipe for houseguests. I like to serve it with a fruit salad. The liquor stores usually have the miniature bottles of alcohol for sale behind the cash register, so you don't have to buy a large bottle of Grand Marnier unless you want to.

[chantal]

I've been cutting sugar in recipes for a long time. So glad this worked out for you and boy does it sound good!!