It has all the elements of the classic comfort food: a loaf of crusty French bread soaked in a warm white-chocolate custard, then baked to glorious perfection. Puffy and light with a crisp, toasted crust on top. Oh, and the whiskey caramel sauce was just like icing on a cake.
And it's a simple recipe, really. That is, if you have a slow cooker....
See, I developed the recipe to go with a story I'd written on the resurgence of slow cookers' popularity. The recipe was just one example of the variety of recipes slow cookers can handle (the slow cooker worked perfectly, baking the custard gently at a consistently low temperature).
Of course, I received e-mails from readers who wanted to know what to do if they didn't have a slow cooker. Could the recipe be replicated in a regular oven?
So we tried it in the Test Kitchen, and I think we came up with a pretty good adaptation. The changes include calling for a 13-by-9-inch baking dish (in place of the slow-cooker insert) and baking (loosely covered with foil) at 325 degrees until puffed and set, about 45 minutes. Remove the foil and increase the temperature to 400 degrees and continue to bake until lightly colored and toasted, about 6 to 10 minutes. The method for that whiskey caramel sauce remains the same.
The revised recipe follows the jump. Enjoy!
-- Noelle Carter
Photo: Kirk McKoy / Los Angeles Times