In the Kitchen: Creme Brulee French Toast

On New Years Day, I went to a small brunch gathering at Mindy’s place. My traditional brunch potluck contribution is a baked french toast – this is not the first time I’ve made this one, but I’ve not shared the recipe before.

When I was shopping for the ingredients for this french toast, I wondered what it would be like with an apple-studded breakfast bread. Or maybe even a blueberry one? I was tempted, but went with the traditional Challah this time.

Creme Brulee French Toast

The Creme Brulee French Toast doesn’t look like much straight out of the oven – the best part of it is on the bottom of your pan, so you can’t see anything special until you get it on your plate. Even then, the thin glaze of brown sugar, butter, and syrup doesn’t look like much. You can pour a little maple syrup over the top or just let the glaze do the talking for you. (I went for the syrup myself.)

Creme Brulee French Toast

Creme Brûlée French Toast
Serves 6-8
Recipe originally from Stonecutter Tricia

2 TBS dark corn syrup
1/2 Cup butter
1 Cup brown sugar, packed
1 Loaf Challah or white bread, thickly sliced
5 Eggs
1-1/2 Cups half & half
1 tsp vanilla
1 tsp Grand Marnier-optional
1/4 tsp salt

In a small saucepan combine the corn syrup, butter and brown sugar; simmer until sugar is dissolved and consistency is syrupy. Pour into a greased 9×13″ baking pan. Slice the loaf into thick slices, and place on top of the syrup.

In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350°F uncovered, for 45 minutes. Cut into squares and serve immediately.

Serve with maple syrup and butter.

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