Creme Brulee French Toast Casserole Food

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 250 degrees.
• In a large shallow dish, whisk together eggs, milk, brown sugar, vanilla and a large pinch of salt. Add 4 slices of bread in a single layer and let soak 1 minute. Flip bread and sprinkle each evenly with 2 to 3 teaspoons of granulated sugar, pressing gently to adhere.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Lift bread from egg mixture, allowing excess to drip off. Add to pan, sugar side down. Reduce heat to medium. Sprinkle each slice with 2 to 3 teaspoons granulated sugar, pressing gently to adhere. Cook until a crust forms on the bottom and the toast is golden brown, 5 to 6 minutes. Flip and cook until a golden crust forms on the second side, 4 to 5 minutes more. Reduce heat if browning too quickly. Keep warm in oven while cooking remaining batches. Wipe skillet clean and repeat with remaining butter and bread. Serve warm with fresh fruit and a dollop of creme fraiche.

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, whisk together melted butter, brown sugar and maple syrup. Pour mixture into a large tall baking dish and spread into an even layer using a spatula. Arrange bread on top in a single layer.
• In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread. If you have time, cover and let soak in refrigerate for 1 hour or up to overnight. Otherwise, bake for about 25 minutes, or until the the butter-sugar mixture is bubbling in the bottom of the pan.
• Serve immediately, sugar side up. Sift powdered sugar on top if desired.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
• Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
• Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
• Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

CREME BRULEE FRENCH TOAST MADE OVERNIGHT

Steps:

• Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth.
• Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need.
• Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread.
• Chill in the fridge overnight.
• In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE! Preheat oven to 350°F.
• Bake uncovered 35-45 minutes. Edges will be puffed and golden.

OVERNIGHT CREME BRULEE FRENCH TOAST RECIPE

Steps:

• In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
• Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface.
• Place 12 slices of bread in a single layer to cover pan.
• Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
• Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve.
• Top with syrup, whipped cream, fresh fruit, powdered sugar, or topping of choice.

OVERNIGHT CREME BRULEE FRENCH TOAST

Steps:

• 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.

CREME BRULEE FRENCH TOAST

Steps:

• For the nut crust: Preheat the oven to 350 degrees F. Spread the nuts on separate baking sheets and toast until browned and fragrant, about 10 minutes.
• Rub the hazelnuts in a clean dishtowel to remove the skins. Allow the nuts to cool completely.
• Add the hazelnuts to a food processor and pulse a few times to chop. Add the pecans to the hazelnuts and pulse until finely chopped. Transfer to a plate.
• For the caramel sauce: Combine the brown sugar, corn syrup, granulated sugar and evaporated milk in a saucepan over medium heat. Bring to a boil while whisking frequently, especially as it gets close to boiling. Boil, whisking frequently, for 2 minutes. Let cool.
• For the sauteed pears: Melt the butter in a saute pan over medium heat. Add the pear and cook gently until lightly browned.
• Add the creme de cocoa, using caution as the liqueur may flame briefly and then go out as the alcohol burns off. Cook down until the sauce becomes thick, about 5 minutes.
• For the fresh whipped cream: Combine the cream, sugar and vanilla in a large bowl and beat with an electric mixer until stiff peaks form.
• For the batter: Whisk together the eggs, creamer, hazelnut liqueur, vanilla and cinnamon in a bowl.
• Dip 2 slices of the bread in the batter, turning to coat. Lay the battered bread on the nuts and coat both sides of each slice, pressing down firmly so they adhere. Repeat with the remaining bread.
• Heat the butter in a skillet over medium heat. Working in batches, add the coated bread and cook until crisp and golden, 4 to 5 minutes per side.
• To plate: Place 2 pieces of French toast on each plate and top with some sauteed pears, a generous drizzle of caramel sauce, whipped cream and more caramel sauce.

CREME BRULEE FRENCH TOAST CASSEROLE

Steps:

• 1. In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9x13" baking pan that has been sprayed with Pam. Set aside.
• 2. Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.
• 3. In a large bowl, whisk together the eggs, cream, maple extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.
• 4. In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350°F uncovered, for 45 minutes. Cut into squares and serve immediately.
• 5. Serve with maple syrup and butter. Sprinkle with Powdered Sugar...You may garnish with fresh berries upon serving...

CREME BRULEE FRENCH TOAST

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.

CREME BRULEE FRENCH TOAST

Steps:

• 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.
• 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.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a small heavy saucepan melt 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 six 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° F. and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
• Serve hot French toast immediately.