Creme Brulee French Toast Recipes

While regular French toast is a treat in itself, creme brulee toast is taking it to a whole new level. Crème brulée is often considered the crème de la crème of desserts, and is not the easiest of foods to whip up. It has a base of rich custard with a crust made of a layer of caramel.

This dessert recipe is usually served cold, but occasionally the custard may be cold and caramel warm. While Crème brulée is difficult to make, you can enjoy its richness with half the effort if you whip up a batch of creme brulée French toast.

Ingredients

• ½ cup, unsalted butter
• 1 teaspoon, Grand Marnier
• 1 cup, brown sugar
• 1 teaspoon, vanilla
• 2 tablespoons, corn syrup
• 1½ cups, half and half
• 1 (8 inch) round loaf challah bread
• ¼ teaspoon, salt
• 5 large eggs

Directions

First melt the butter in a saucepan over low heat, and add to it brown sugar and corn syrup. Increase the heat to medium and stir until all the lumps have gone and you have a smooth syrup. Next, pour the syrup into a 13x9x2 baking dish. Cut 6 slices from center portion of bread. Trim the crusts and place bread slices in a single layer in the baking tray.

Take a separate bowl and whisk the eggs in it and then, add in the vanilla, Grand Marnier, and salt. Pour the egg mixture over the bread and place the baking tray in the refrigerator for 8-10 hours. When you want to prepare this toast, heat the oven to 350 °F, and allow the tray to sit out till the bread comes to room temperature. Then, place it in the oven and bake for 35-40 minutes. It should become puffy and pale golden.

Ingredients

• ¾ cup, heavy cream
• 1 loaf, challah bread (sliced into 1-inch slices)
• 2 teaspoons, Grand Marnier or Cointreau
• ½ cup, butter (unsalted)
• ¼ teaspoon, salt

• 1 cup, brown sugar
• 1 teaspoon, vanilla
• 2 tablespoons, corn syrup
• ¾ cup, milk
• 5 large eggs
• Powdered sugar (optional)

Drunken strawberries

• ¼ cup, sugar
• 1 quart strawberries (sliced)
• ¼ cup, Grand Marnier or Cointreau

Directions

To prepare the toast, start by coating a 9x13 baking dish with butter. Melt the butter, brown sugar, and corn syrup in a small pan, and stir till the sugar has melted. Pour this mixture into the baking dish, and place the slices of bread on top of it in a single layer.

You may have to squeeze them slightly to fit into the tray. In a large bowl, whisk together the cream, eggs, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Evenly coat the bread with this mixture, and cover the baking dish with plastic wrap. Place it in the refrigerator for 8 hours or overnight.

To prepare the drunken strawberries, mix together the sliced strawberries, sugar, and Grand Marnier in a small bowl, cover and refrigerate for a day. To bake the creme brulée toast, heat the oven to 350 °F and allow the tray to sit out for 20 minutes. Bake for 30-40 minutes until the toast is golden and puffy. Serve hot with a dish of drunken strawberries and sprinkled powdered sugar.