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Creme Brulee French Toast


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  • 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 8 to 9 inch loaf of French bread
  • 5 large eggs
  • 1 ½ cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon grand marnier
  • ¼ teaspoon salt



Step 1

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13 by 9 by 2 inch baking dish. Cut 6 1 inch thick slices from center portion of bread, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them to fit. In a bowl whisk together eggs, half and half, vanilla, grand marnier and salt until combined well and pour evely over bread. Chill bread mixture, covered, overnight. Preheat oven to 350 degrees and bring bread to room temperature. Bake uncovered in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.

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