Creme Brulee French Toast
Serve crème brûlée in individual ramekins.
Recipe Summary Creme Brulee French Toast
Very rich French toast - can be made ahead of time.
Ingredients | Pumpkin Creme Brulee½ cup unsalted butter1 cup packed brown sugar2 tablespoons corn syrup6 (1-inch thick) slices French bread5 eggs1 ½ cups half-and-half cream1 teaspoon vanilla extract1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)¼ teaspoon saltDirectionsMelt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.Info | Pumpkin Creme Bruleeprep: 20 mins cook: 40 mins additional: 8 hrs total: 9 hrs Servings: 6 Yield: 6 servings
TAG : Creme Brulee French ToastBreakfast and Brunch, French Toast Recipes,
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