Sunday, February 14, 2010

Creme Brulee French Toast

A friend of mine told me about this baked creme brulee French toast that her sister made that is just incredible.  I got the recipe the other day and decided this would be a great after church, Sunday late lunch on Valentine's Day.  She sent me the link to a recipe that was exactly like hers at AllRecipes. There are many reviews on this website regarding this recipe.  Many people cut down the amount of brown sugar because it was too sweet.  I did not.  I also doubled the vanilla extract and increased the orange liqueur to 1/4 cup instead of one teaspoon.  I wanted to taste the orange liqueur and the flavor definitely was pleasingly noticeable.  I didn't cut off the crust either because I wanted the crisp crust in the end.  No butter or syrup was necessary.  This was some of the most divine French Toast I have ever had!  It was so rich and decadent and simple to prepare.  Thanks Diane and Barbara!


1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
8 thick slices of  French bread (enough to cover the pan in a single layer)
5 eggs
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 cup brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt


1. 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.

2. Remove crusts from bread (if desired), 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.

3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

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