CREME BRULEE FRENCH TOAST
Very rich French toast - can be made ahead of time.
Provided by SANDIPANTS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 58.7 g, Cholesterol 218.1 mg, Fat 26.9 g, Fiber 0.6 g, Protein 10.2 g, SaturatedFat 15.5 g, Sodium 359.2 mg, Sugar 38.9 g
STEF'S SLOW COOKER CREME BRULEE
Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients. These can be baked and chilled 2 days ahead. Cover ramekins after chilling 3 hours to prevent condensation on the surface of the custards.
Provided by cupcakeproject
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 6h5m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup.
- Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
- Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure.
- Cook on Low until custard is set but jiggles slightly, about 2 hours.
- Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
- Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 20.3 g, Cholesterol 340.7 mg, Fat 41.1 g, Protein 4.7 g, SaturatedFat 24.4 g, Sodium 191.2 mg, Sugar 17.1 g
CROCKPOT CREME BRULEE FRENCH TOAST
This does require planning ahead, but it would be perfect for a Christmas morning breakfast - start cooking on Christmas Eve and it'll be ready by the time the kids have opened all their presents! Recipe is from Better Homes and Gardens. Preparation time does not include refrigeration time.
Provided by Pinay0618
Categories Breakfast
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
- In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
- Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping.
CROCK-POT CREME BRULEE FRENCH TOAST
Steps:
- Line slow cooker with plastic slow cooker liner. Spread bread cubes in cooker.
- In large bowl, whisk together milk, sugar eggs, vanilla and salt. Pour over bread cubes. Press bread cubes with back of spoon to saturate with mixture. Cover and chill in refrigerator for 4-24 hours.
- Remove from fridge. Cover and cook on low setting for 7-8 hours or until knife inserted in center of cube comes out clean.
- Turn off cooker, let stand 30 minutes. Carefully lift plastic liner and transfer to plate. Top with caramel topping and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
CREME BRULEE FRENCH TOAST STICKS
Provided by Carissa Seward
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add milk and cream to saucepan. Using the tip of a small, sharp knife, split the vanilla bean and scrape the insides of the vanilla beans into the milk mixture. Bring to a boil over medium high heat. Remove from the heat and set aside for 30 or 40 minutes to allow the vanilla to infuse into the milk. Pour through a fine sieve and strain into bowl and set aside.
- Preheat griddle to medium heat.
- In a medium bowl, combine the egg yolks, sugar, cinnamon and nutmeg and mix together well with a wooden spoon. Little by little add the milk mixture, stirring well with the wooden spoon to blend. Pour mixture through a fine sieve and strain into a clean bowl. Cut bread into 1 to 1 1/2-inch wide strips.
- Melt 2 tablespoons butter on the griddle. Dip bread sticks into creme brulee mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden brown. Add additional butter as needed to keep pan greased. Sprinkle French toast sticks with powdered sugar and serve with syrup.
CREME BRULEE FRENCH TOAST
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a bowl, whisk together eggs and sugar until incorporated. Add vanilla and cream. Slice bread to desired thickness. Dip bread in batter and cook over medium heat. Griddle soaked bread in a pat of butter. Diagonally cut French toast and stagger. Sprinkle powdered sugar on the toast and place a piece of mint on top. Garnish with berries, if desired.
- Carmelized Bananas Preparation: On high heat, place butter and bananas in a large saute pan. Cook until brown. Add sugar and bourbon. A flame will be created, so watch your eyebrows! Cook one more minute.
CROCK POT CREME BRULEE
It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy!
Provided by Nif_H
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
- Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
- Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.
CREME BRULEE FRENCH TOAST
Although this is really a breakfast/brunch dish, my daughters occasionally beg to have this for supper. Occasionally I indulge them.
Provided by Mirj2338
Categories Breakfast
Time 16h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
- Cook, stirring constantly, until melted and smooth.
- Pour into a 13 x 9 inch baking dish.
- Trim crusts from bread and arrange in one layer in the baking dish.
- Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
- Pour evenly over the bread.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Remove the dish from the refrigerator and let come to room temperature.
- Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
- Serve immediately with individual pieces turned over with the caramel on top.
Nutrition Facts : Calories 329.8, Fat 17.2, SaturatedFat 9.6, Cholesterol 143.1, Sodium 215, Carbohydrate 38.3, Fiber 0.6, Sugar 25.4, Protein 6.6
CRèME BRûLéE FRENCH TOAST RECIPE BY TASTY
Here's what you need: heavy cream, sugar, cinnamon, large egg yolks, vanilla extract, brioche bread, strawberry, whipped cream
Provided by Claire Nolan
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
- Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
- Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
- Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
- For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
- Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
- Top with whipped cream and strawberries and serve.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 42 grams, Fat 80 grams, Fiber 1 gram, Protein 15 grams, Sugar 33 grams
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.
OVERNIGHT CREME BRULEE FRENCH TOAST
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.
Provided by Bev I Am
Categories Breakfast
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 588.9, Fat 28.1, SaturatedFat 15.7, Cholesterol 239.3, Sodium 541.9, Carbohydrate 73, Fiber 1.7, Sugar 37.6, Protein 12.2
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