Creme Brulee French Toast

My most requested recipe! Nightlong French toast flavoured with barely of cordial that is baked casserole vogue on a bed of home-baked caramel sauce.

Creme Brulee French Toast

I accustomed bring this sure the rotating “breakfast club” at work, because it was the sole factor that was straightforward to form and adequate to risk my name on.  I’d build three full dishes of it and nearly nothing would be left by the time lunch rolled around. By the top of the day, I’d have folks beggary American state for a replica of the formula.

The formula is ludicrously straightforward and tastes even as sensible (if not better) than ancient French toast. I believe this was one amongst the primary dishes I made of scratch for anyone apart from my immediate family, and positively the sole dish I’ve ever created for 10+ folks.

Creme Brulee French Toast


  • 5 egg
  • 1 1/2 cup half and half cream
  • 1 tsp vanilla extract
  • 1/2 cup butter unsalted
  • 1 cup dark brown sugar packed
  • 2 tbsp dark corn syrup
  • 1/4 tsp salt
  • 1 tsp orange liqueur such as Grand Marnier or Cointreau
  • 3 loaf Jimmy John's Day Old French Bread or other french bread of your choice
  • 1/2 cup powdered sugar for garnish, optional

  1. Cut the french bread of your choice so that it will sit about 2 inches high in a 9x13 baking dish. Set bread aside.
  2. In a large bowl, whisk eggs together until yolks are broken up. Add in half and half cream, vanilla, orange liqueur, and salt, then stir until fully combined. Set bowl aside.
  3. Melt the butter in a saucepan over medium heat. Add the brown sugar and corn syrup, stirring until sugar is dissolved, about 3 minutes.
  4. Remove caramel sauce from heat and immediately begin to pour in a 9x13 baking dish. Pour slowly so that bottom of baking dish is completely covered with caramel. See above video for example.
  5. Arrange cut french bread in baking dish on top of the caramel. Bread should be tightly packed with minimal space in between.
  6. Pour egg mixture over bread, saturating each piece as much as much as possible.
  7. Cover baking dish and place in the refrigerator over night (ideally for at least 8 hours).
  8. Set oven to 350 degrees. Bake for 35-40 minutes or until bread is puffy and the top is golden brown.
  9. Wait 5 minutes before serving. Add powdered sugar as desired (optional).

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