Friday, January 27, 2012

Creme Brulee French Toast

Photo Credit to Mrs. Harding
Sometimes you just need to wake up and eat a gallon of sugar to start your day. I wouldn't recommend it often...but when you feel like it, this is a perfect recipe! Mrs. Harding was in the dental hygiene program a year ahead of me which is how I met her, then found this blog. She has some excellent recipes! This one is nice because you can prepare everything the night before and just bake in the morning. (PS, I thought creme brulee was just a fancy name for this dish...but it actually tastes like creme brulee).

Creme Brulee French Toast
Makes about 8 pieces
1 stick unsalted butter
1 cup packed brown sugar
2 Tbs corn syrup
1 loaf French bread, preferably a few days old
4 large eggs
1 1/2 cups half and half (I used whole milk)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt

In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth and pour into a 9x13 baking dish. Cut thick slices (about 3/4 to 1 inch) from center portion of bread, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Use as many slices as will fit in the dish. In a bowl whisk together eggs, half and half, vanilla, cinnamon and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and set bread mixture on counter during preheating. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. To serve, flip bread slices over so caramelized side is on top.

I thought for sure I would have to make some syrup, but it was so juicy and delicious, we didn't have to! It is plenty soggy with sugary stuff.

Recipe Source: Mrs Harding Cooks

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