CREME BRULEE FRENCH TOAST
Provided by Food Network
Categories main-dish
Time 8h55m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) 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 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
CLAUSER'S BED & BREAKFAST CREME BRULEE FRENCH TOAST
There are similar recipes on zaar, but I will swear by this one. Got this from a friend who got it from a friend who got it from a bed & breakfast she stayed at. Prepare it the night before you want to serve it and pop it in the oven in the morning for a wonderful breakfast. Easy & delicious.
Provided by Tender Vittles
Categories Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small heavy saucepan or skillet, melt butter with brown sugar and corn syrup over moderate heat, stirring and cooking until smooth and glossy. Pour into a 13 x 9 x 2-inch baking dish. NOTE: I have doubled the ingredients in this step so that there is an extra syrupiness on the bottom.
- Cut bread into 1-inch slices.
- For the first layer, arrange about ten bread slices on top of the sugar mixture, squeezing them down to slightly fit. (I say about because it depends on how big your french loaf is).
- In a mixing bowl, whisk together eggs, half & half, vanilla, Grand Marnier and salt until combined well.
- SLOWLY pour about half of the mixture over the first layer of bread slices.
- Place the final layer of bread slices over the first, matching the slices, sandwich style.
- SLOWLY pour the remaining egg mixture over the top layer of bread, letting mixture soak into the entire surface of each slice of bread.
- Chill, covered at least 8 hours and up to one day (I like to make the night before, put in the fridge and pop in the oven in the morning).
- Remove bread mixture from refrigerator about 1 hour before baking.
- Preheat oven to 350 degrees.
- Bake uncovered in the middle of the oven until puffed edges are golden - about 45 minutes.
- Serve immediately.
- Be sure to serve both layers together as the yummy part is on the bottom of the pan. (No need for table syrup).
Nutrition Facts : Calories 807.1, Fat 41.5, SaturatedFat 22, Cholesterol 508.4, Sodium 860.4, Carbohydrate 85.9, Fiber 2.3, Sugar 38.3, Protein 23
CREME BRULEE FRENCH TOAST
This is the best french toast EVER. So sweet and rich! You prepare it the night before and just pop it in the oven in the morning.
Provided by Tendoy5
Categories Breakfast
Time 1h
Yield 9 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook butter, brown sugar and Karo syrup in small saucepan. Bring to a boil, then pour into a 9x13 pan.
- Pack bread slices into mix.
- Beat eggs, cream and vanilla. Pour over bread.
- Sprinkle with cinnamon.
- Cover and refrigerate overnight.
- Bake uncovered for 45 minutes at 350 degrees.
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