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Creme Brulee French Toast Recipe

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Creme Brulee French Toast Recipe

igj | May 27, 2004 01:15 PM

Someone on the LA board inquired about this dish which I make annually for my girlfriend's birthday breakfast. It is sickly sweet (to my palate) but she loves it. So, I am posting the recipe here - it originally came from A Cook's Companion (also known as Brooklyn Panhandler), a foodie haven in Brooklyn, NY.

1/2 C unsalted butter
1 C hardly packed dark brown sugar
2 TBS corn syrup
9 inch round loaf of country bread (I substitute brioche loaf when I want insane levels of richness)
1.5 C half-and-half
2 tsp vanilla
2 tsp Grand Marnier (other orange-y liquers will do in a pinch)
1/4 tsp salt

Day before:
melt butter in saucepan with brown sugar and corn syrup over medium heat. Stir until smooth. Poure into a 13x9 baking dish. Cut 1 inch slices from center of bread and trim crusts (not so important with brioche). Squeeze these slices into baking dish (usually about 6 slices).

Whisk together eggs, half-and-half, salt, vanilla and Grand Marnier. Pour evenly over bread mixture. Cover the baking dish and refrigerate at least 8 hours, but up to 24 is OK.

Day of:
Preheat oven to 350.
Bring bread mixture back to room temprature.
Bake uncovered until edges are a pale golden brown and bread puffs - about 40 minutes.
Serve.

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