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Creme Brule French Toast


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  • 10 slices raisin bread, cut ½” thick x 2 1/8” wide
  • ½ cup butter
  • 1 cup brown sugar, packed
  • 2 T corn syrup
  • 5 eggs
  • 1 ½ cups ½ and ½
  • 1 tsp vanilla
  • 1 T Grand Marnier
  • ½ tsp salt



Step 1

Melt butter with brown sugar and corn syrup; then pour into five small ceramic moulds. Chill until hard. Mix eggs, half-and-half, vanilla, Grand Marnier and salt. Put one slice of bread in each mould, and pour the custard over the bread until just covered. Add another slice of bread and fill with custard. Chill overnight. Preheat oven to 325. Add additional custard to moulds as needed. Bake uncovered for 35-40 minutes. Turn out contents of each mould onto a plate. Scorch the top with a kitchen blowtorch (or place under broiler) until sugar is melted. Garnish with berries and fresh mint leaves. Serve with butter and maple syrup.

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