Creme Brulee French Toast

Creme Brulee French Toast

  • Prep Time: 8 hrs
  • Total Time: 8 hrs 35 mins
  • Servings: 6

    • About This Recipe

    “Delicious! Nothing like hot French toast in the morning! This recipe can be made the night before and put in the oven in the morning after bringing to room temperature. Gourmet Magazine published this recipe in their July, 1996 issue.”

    Ingredients

  • 1/2-1cupunsalted butter
  • 1cuppacked brown sugar
  • 2tablespoonscorn syrup
  • 1loaf9 inch round country bread( such as challah, you can also use a bagette, leaving on the crust)
  • 5largeeggs
  • 1 1/2 cupshalf-and-half
  • 1teaspoonvanilla
  • 1teaspoonGrand Marnier
  • 1/4 teaspoonsalt

    • Directions

  • In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2″ baking dish.
  • Cut six 1″ thick slices from center portion of bread, reserving ends for another use, and trim crusts.
  • Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
  • In a bowl whisk together eggs, half and half, vanilla, Grand Marnier 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* and bring bread to room temperature.
  • Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
  • Serve hot French toast immediately.

    • Reviews

  • “What a wonderful way to start the day.Breakfast already prepared, ready to bake.Miss Bev, this is terrific.I went to the store and bought a challah turbin loaf.It was so good in this recipe.It was so easy to make, and the Grand Marnier was a wonderful flavor to add.Thanks for sharing this keeper.”

  • “A crowd pleaser I will make again.I cut the sugar and butter in half, eliminated the salt and used Cointreau.I too appreciated having breakfast prepared the night before and just popping it in the oven in the morning.”

  • “I thought this casserole was absolutely delicious! My husband and I thought this tasted a lot like creme brulee, too. I had to bake it for an hour to get the top nice and toasty. I will most definitely make this one again!”

  • “A friend shared this recipe with me and I had to make it. I’ve made it a couple times now and loved it. Great to make right before going to bed and put it in the fridge so all I have to do in the morning is put it in the oven. Thanks for sharing!”

  • “I don’t think I would make this for breakfast again, it is too sweet, and more like a bread pudding. However, I would make this as a dessert again with some whipped cream and some ice cream.”

  • “I made this over the weekend because my neice brought me a loaf of challa and I wanted to make something special with it.YUMMY!!I used pure maple syrup instead of corn syrup and I added 1/4 tsp each cardamom and cinnamon to the egg mixture before dipping and pouring.It was a hit at the brunch.Even the person who claimed to not like french toast had two servings!!”

  • “Very nice recipe Peg.I used this recipe when we had a lot of company spending the weekend and LOVED that it was made up the night before and baked in the morning.Being in a very small town, couldn’t find the recommended bread so just used the the best substitute I could find.Turned out wonderful with rave reviews.Served with fresh fruit and with that great toppings (on the bottom) no one wanted anything else on it.Ease of preparation and unusual presentation makes this a winner.”

  • “Excellent – and very easy! A brunch hit. I used Triple Sec instead of Grand Marnier, much cheaper.”

  • “Made this wonderful dish for overnight guests. It was a hit. Easy to prepare and great that it can be prepared ahead of time. Will make this again before to long. Thank-you for this great recipe Peg.”

  • “We enjoyed this a lot.There were only 3 of us (my husband, me and my grandson) so I probably should have cut the recipe in half.It’s pretty filling.It’s so nice because it prepared the night before — then just popped in the oven.We will definitely be making this again — I know my other grandchildren will enjoy it.Thank you for posting it.”

  • “I’ve made this one twice now, and each time it comes out great.The only drawback…I’m sure it is destroying my fat and cholesterol level!”

  • “I used challa bread 90050 and cut back on the sugar and butter so it wasn’t overly rich.It was excellent.I used cinnamon and will add raisins next time.Definately a must for overnight guests or even a pajama party.It was more work making the bread but the end result was worth it.thanks for posting,Mrssoupie”

  • “I already cut down on the sugar, but it was still too sweet, felt really sickly afterwards actually, glad I didn’t have it for breakfast (not a big fan of sweet breakfast, it upsets my stomach)It’s quite special, I’ve never made something like this before, so it’s a first for me, but probably won’t make it again…”

  • “This is a keeper.The recipe didn’t say how much corn syrup to use so I eyed it. I also cut it back for 2 servings and it worked out just deliciously.Thanks for posting.”

  • “I made this on Saturday for a brunch with some of the neighbors.The crowd went WILD and everyone asked for the recipe.I particularly liked the fact that it can be assembled ahead of time.This is a quick and easy dish to make for guests.I made this exactly and wouldn’t change a thing.Thanks for sharing this winner, Peg629.”

  • “Made this absolutely decadent baked french toast this weekend. So easy … so good. Wouldn’t change a thing. Everyone loved it. It has been added to my keepers. A wonderful tasting make ahead. Sure to impress family and friends! Thank you Peg.”

  • “This is one of my Favorite breakfasts Done up that is!I served it with Grand Marnier Sauce recipe #52907I will be making this again for Christmas morning. I can have it prepared the day before to pop into the oven in the morning. Grand Marnier is also a favorite of mine. Along with my version of Mimosa`s Grand Champagne recipe #49905. Thanks for a wonderful Breakfast.”

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