Creme Brulee French Toast
I’ve always gone home for Christmas, even when I got married. My mother-in-law was very generous and always suggested I go home to my parents on the holidays since I’d moved so far from them. When I think of her now (two years after we lost her), I remember all her unselfish love. She’d send her only child to his in-laws so I could be happy.
This year, we’re staying in my home. My parents are spending it with us as well as my father-in-law, and it’s now my turn to be the grown-up and “host” Christmas.
Cooking under pressure isn’t my forte, so I got this French toast recipe from a friend. Since you prepare it the night before and then throw it in the oven and forget it, I had to assume it was designed with myself in mind. It’s so friggin delicous and easy, I figure it will make me look like a superstar. My friend normally adds Grand Marnier, but I leave it out because I never have any handy. I’m sure I’ll regret that.
Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 loaf egg bread or country white (slice ends off and use middle portion, cut off crust)
- 5 large egss
- 1 1/2 cup half and half
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Method
In a 13x9 baking dish, arrange one inch slices of the bread until they cover the bottom surface of the pan. It's fine if they're packed in their like sardines. Set aside.
In a small sauce pan over medium-low heat, melt the butter and brown sugar, stirring continually. Add the corn syrup. Mix until smooth and then pour over bread.
In a medium mixing bowl, whisk the eggs, half and half, vanilla and salt. Also pour over bread.
Cover and place in refrigerate for at least 8 hours.
Preheat oven to 350 and bring bread pan to room temperature.
Place on middle rack of oven and bake for 35 to 40 minutes or until puffed and edges are golden brown.
Serve hot from oven with berries.
Scarlett really wanted to help until she realized cooking would cramp her play time with nana. She told me her “babies” needed her. They were in the hospital. Even in pretend, kids get sick and throw a wrench in the plans. She shoved them under a chair in the living room. I haven’t been allowed to move them. I guess it’s more serious than what she initially thought.
With fresh berries and some confectionary sugar (did I just say that), it’s a ridiculously decadent breakfast, but who cares. I know this blog is about feeding kids healthy food, but I’m assuming we can make exceptions at the holidays. I didn’t even miss the Grand Marnier, but try yours with one teaspoon and let me know how it goes. You could easily make this a nice dessert too. Or don’t make it at all and save the calories. Forget I said that.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
6 Comments
Joyce
January 06, 01:20Wow!!!! wow!!!! wow!!!
Guess who is making French toast ala Creme Brulee lol
Your recipes rock big time!!!!!
Amy
May 08, 16:15I have a similar recipe but without the creme brulee which must add a whole other level of awesomeness. Do you really pour the sugar sauce on before the egg? It sounds backwards.
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December 21, 07:40[…] Creme Brulee French Toast is as it sounds. Damn. Good. […]
Sharon Meagher
February 16, 11:15how much Grand Marnier? and where do you add it?
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