Creme Brulee French Toast
User Reviews
5
Creme Brulee French Toast
Description
The recipe begins by melting butter with brown sugar and corn syrup, then pouring this mixture into a baking dish to form a caramelized base. Thick slices of crust-removed challah are arranged over this base. A custard mixture of eggs, half-and-half cream, vanilla extract, orange-flavored liqueur, and salt is whisked and poured over the bread. The dish is covered and chilled at least eight hours, allowing the bread to absorb the custard fully.
Baking at 350°F until puffed and lightly browned creates a golden crust reminiscent of creme brulee, while the interior stays moist and rich. The orange liqueur adds a subtle citrus depth without overwhelming the sweetness. Serving with powdered sugar enhances the presentation and adds a light touch of sweetness.
This preparation blends the traditional French toast soaking method with a dessert-like finish, suitable for a luxurious breakfast or brunch. The advance soaking allows convenient planning, with baking performed fresh just before serving.
Ingredients
- 1/2 cup butter unsalted
- 1 cup brown sugar packed
- 2 tablespoons corn syrup
- 1 challah bread sliced into (1-inch) thick pieces, loaf
- 5 egg
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur such as Grand Marnier®, brandy-based
- 1/4 teaspoon salt
Instructions
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
- Preheat oven to 350 degrees. Remove the dish from the refrigerator, and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned. Serve with powdered sugar for topping!
User Reviews
Overall Rating
5
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