Ingredients for Creme Brulee French Toast
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 2 tablespoons honey
- Challah (not used in this recipe, brioche bread is used instead)
- 6 large eggs
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- Orange Syrup (not used in this recipe, Grand Marnier or orange liqueur is used instead)
- 1 pinch salt
- 1 loaf (about 1 pound) brioche bread
- 2 tablespoons Grand Marnier or orange liqueur
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How to Make Creme Brulee French Toast
- In a heavy saucepan over medium heat, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup packed light brown sugar, and 2 tablespoons honey. Stir constantly until melted and smooth.
- Pour the melted butter mixture into a 13x9 inch baking dish and spread evenly.
- Trim crusts from 1 loaf (about 1 pound) brioche bread, cut into 1-inch thick slices, and arrange in a single layer over the caramel in the baking dish.
- In a large mixing bowl, whisk together 6 large eggs, 2 cups half-and-half, 2 tablespoons Grand Marnier (or orange liqueur), 1 teaspoon pure vanilla extract, and a pinch of salt.
- Pour the egg mixture evenly over the bread, ensuring all slices are soaked.
- Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Remove the dish from the refrigerator and let it sit at room temperature for 30 minutes before baking.
- Bake, uncovered, for 35-40 minutes, or until the French toast is puffed and the edges are light golden brown.
- Let cool slightly before serving. Invert individual slices onto plates to showcase the caramelized bottom.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
101g
Fat
47g
Carbs
12g
