Crème Brûlée French Toast

All the prep work can be done the day before and all you need to do is put the baking dish into a pre-heated oven!

Servings

 6

Ready In:

 Overnight

Good For:

Breakfast

 

Crème Brûlée French Toast

By: Peter Tratechaud

 

Ingredients

  • 6 Tbsp. (¾ stick) unsalted butter
  • ¾ cup packed brown sugar
  •  ½ Tbsp. corn syrup
  • 6 large eggs
  • 1 ¾ cups half-and-half cream 
  • 1 ¼ teaspoons vanilla extract
  • 1 ¼ teaspoons Grand Marnier or triple sec
  • ¼ teaspoon salt
  • 1 (8- to 10-inch) loaf Italian or challah bread (unsliced)

Step by Step Instructions

Step 1

In a heavy saucepan, melt butter with brown sugar and corn syrup over medium heat, and stir until smooth.

Pour into a 13-by-9-inch baking dish or divide between 8 to 10 individual oval ramekins.

Step 2

In a bowl, whisk together eggs, half-and-half, vanilla, liqueur and salt until combined.

Step 3

Cut bread into 1-inch slices, discarding ends or saving for another use. If using ramekins: Thoroughly soak each slice in the egg mixture and arrange in ramekins on top of butter-sugar mixture, squeezing to fit. If using 13-by-9-inch pan, arrange slices in pan and pour egg mixture over.

Step 4

Cover and chill soaked bread 8 to 24 hours.

Step 5

Allow mixture to come to room temperature and preheat oven to 350 degrees.

Step 6

Bake in preheated oven 35 to 40 minutes, until puffed and edges are golden. Allow to cool slightly, then cut into slices and serve bottom side up.