One of our guests favorites for breakfast is Creme Brulee’ French Toast! I have made it for going on 13 years. It’s one of those overnight french toasts that are great when you know you are going to have a hectic morning. I had a guest request it this past weekend but due to some refrigerator issues I was unable to make it! I sent her the recipe to try herself. Here’s the recipe if any of you want to do the same!
Creme Brulee French Toast
lb Challah Bread or King Hawaiin Bread (I use the rolls and cut the tops)
¼ lb Butter
1 cup light brown sugar
2 tbsp maple syrup
5 eggs
1 ½ cups half & half
1 tsp vanilla
1 tsp Grand Marnier or Triplesec
¼ tsp salt
Melt the butter, add brown sugar and maple syrup- simmer until smooth. Butter sides of a 9×13 inch pan. Pour above into the pan. Slice the tops of the rolls with a knife and separate with a fork.
Mix eggs, half & half, vanilla, Grand Marnier, and salt. Pour it over the bread, cover and refrigerate overnight. Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes, unmold onto a large platter. Serves six. (Note: this can be made without Grand Marnier, just increase vanilla to 2 tsp.)
