Wednesday, May 20, 2009

Creme Brulee French Toast

From dinnertime in the Jungles of India to brunch in a street cafe in Paris over-looking the Seine. One of my favorite memories while living in Germany was the trip to Paris that I went on with my Mom and 2 of my sisters. While a lot of people love the richness of French dinner cuisine, I love the simple baked desserts, breads and crepes.

Creme Brulee French Toast

1/2 cup unsalted butter
1 c brown sugar, packed
2 Tbsp light corn syrup
Bread, sliced, to cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt

In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat eggs together, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.
*I would recommend that if you are doubling the recipe, that you do the butter mixture, bread, half and half mixture, then more butter mixture, bread and half and half. Then cover, chill and bake the next morning.
Recipe courtesy of Susie Powers featured in the Worldwide Ward Cookbook, pg. 28.


Rebekah said...

I still remember that Crepery (spelling?). Amazing.

This recipe looks amazing, too!

Any suggestions on what kind of bread to use? I buy the cheap, skinny fluff bread and that doesn't always work with these kind of recipes...

What do you recommend?

Debbie said...

We did Texas toast when we made it.