Crème Brûlée French Toast

Easter is this Sunday and there’s no better time to try my killer Crème Brûlée French Toast!  Easy to assemble the night before, all that’s required in the morning is baking it in the oven.

Served hot out of the oven, this dish is perfect on its own.  But pair it up with some of the following- Freshly Brewed Coffee, Mimosas, Fresh Fruit, Bacon or Sausage, Eggs (any style you like), Smoked Salmon, Cheeses- and you’ve got an Easter Brunch as decadent as you would find in the finest hotels in the world- without the crowds, the waits and the hefty dining bill at the end.

Happy Easter!

Crème Brûlée French Toast

Serves 6

Ingredients:

1/2 cup unsalted butter

1 cup brown sugar

2 tablespoons maple syrup

1 loaf French, Challah or Brioche day old bread, cut into 1-inch slices

7 eggs

1 1/2 cups half and half

1 teaspoon vanilla

1 teaspoon orange liquor (like Grand Marnier) or you can use 1 teaspoon orange zest

1/2 teaspoon cinnamon

1/4 teaspoon salt

Toppings of your choice: powdered sugar, maple syrup, whipped cream, fresh fruit, jam, etc (if you’re like me, you’ll find yourself using ALL of them!)

Directions:

Grease a 9×13 baking dish and set aside.

In a small saucepan, over medium heat, melt butter.

Add brown sugar and maple syrup and stir until sugar is completely dissolved.  Pour mixture into baking dish.  Arrange bread slices as close together as possible, in one layer, in the baking dish.  Set aside.

In a large bowl, whisk eggs by hand until fluffy- about 1 minute.  Add half and half, vanilla, orange liquor, cinnamon and salt and whisk until all is evenly combined.

Pour egg mixture evenly over the bread slices.  Cover tightly with plastic wrap and chill overnight (or for at least 6 hours.)

When ready to bake, remove from refrigerator and bring to room temperature- 30 minutes to an hour.  Preheat oven to 350 degrees.

Bake for about 35 minutes until the french toast looks lightly golden brown and is cooked all the way through.

Serve immediately, nice and hot.

When scooping out a serving, flip bread slice over and serve “bottom-side-up” onto plate. This way, the brown sugar/butter coating is now on top. (Hence the “crème brûlée”  topping!)

Accompany french toast with toppings of your choice.

Note: I like to make this with all kinds of breads and I think it comes out a little different with each one.  Here you can see two versions I’ve made— the one to the LEFT with CHALLAH BREAD and the one to the RIGHT is FRENCH BREAD.

One Response to Crème Brûlée French Toast

  1. solveig simonsen says:

    I have made this dish many times for my family and it is a favorite. Making again for my office Christmas party. I have used day old croissants. The best breakfast/dessert ever. I use Ikea’s vanilla sauce for each dish and it brings it over the top.

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