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Creme Brulee French Toast

Creme Brulee French Toast

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    9 h
SANDIPANTS

SANDIPANTS

Very rich French toast - can be made ahead of time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Melt 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
  4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LUXURY010
853

LUXURY010

2/18/2008

This was great and got good reviews from the whole family!! I did the following substitutions as others had suggested and I think they were dead on. I used 3/4c brown sugar and only 1 Tbls. corn syrup. (Now that I have made this I might sub maple syrup for the corn syrup next time.) I only used 4 eggs and it was plenty "eggy". I can see what others were talking about. I was able to fit 8 slices of French Bread in the 9" x 13" pan. I left the crusts on with excellent results. I would suggest not skimping on the orange liqueur as it definitely added the extra layer of flavor that made it an "over the top" recipe. Our liqueur stores sell small samples of liqueur at the registers, and I was able to buy that for just a couple bucks!! I sprinkled the top with cinnamon before baking. Would recommend that too. After the casserole was done baking I flipped all the slices over and put the dish under the broiler for just a few minutes to brown the tops until golden brown.

Uncle Ed's Nephew
524

Uncle Ed's Nephew

5/8/2008

Important safety note! Several reviews have mentioned broiling as a final step. Be sure NOT to do this if using glass ovenware such as Pyrex, which specifically warns against broiling at the risk of shattering!

Prickly Pear
379

Prickly Pear

4/7/2008

This is a great recipe that is much requested at family gatherings. I make a couple of changes as follows: I use 1/2 teaspoon orange extract in place of the liqueur or omit it entirely - you won't really miss it. Use challah or Hawaiian sweet bread instead of french bread. Don't bother to remove the crusts and pack your pan tightly with bread pieces cut 1" thick to absorb the excess liquid. (I use almost an entire loaf of challah for one pan.) Melt the butter in the microwave, stir in the brown sugar and corn syrup and then pour into the pan. The sugar will dissolve during the baking process. No need to bring the pan to room temperature before baking. Invert the pieces as you serve them. The brown sugar mixture is a substitute for syrup, don't use additional syrup when you serve or it will be too sweet.

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