Crème Brule French Toast

Crème Brule French Toast

  • One-half cup (1 stick) butter
  • 1 cup brown sugar
  • 2 T corn syrup
  • 5 eggs – x large or jumbo
  • 1 and one-half cup half ‘n half (cream/milk)
  • 1 tsp. vanilla extract
  • One-eighth tsp. salt
  • 1 loaf French bread

Heat butter, brown sugar and corn syrup in sauce pan until butter melts and the mixture is smooth, stirring constantly. Pour into 9” x 13” baking dish (cake pan).

Cut bread in 1” thick slices. Trim off crusts if desired but it works OK to leave them on. Arrange bread in prepared baking dish, cutting some bread into pieces so entire bottom surface is covered.

Beat eggs, half ‘n half, vanilla and salt in a bowl with a whisk. Pour over bread. Cover and chill overnight (8-12 hours). Remove from refrigerator, uncover and let come to room temperature. Bake at 350° in middle rack for 40 minutes or until it is puffed up and edges are golden brown.

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