baked creme brulee french toast
As an Amazon Associate I earn from qualifying purchases.
calling all french toast lovers, this baked creme brulee french toast takes breakfast to a whole new level
it’s no secret that i love my breakfast. in the four years that i have been blogging, i’ve done 21 pancake posts alone. add in another 10 or so waffle posts, a single serving mug pancake, plenty of muffins, a few casseroles like this eggs benedict, and even some oatmeal, my weekday go-to breakfast.
I cannot believe it has taken me so long to share this baked creme brulee french toast. it has been in my recipe notebook for years, and I make it practically every chance i get.
now this is not your monday -friday breakfast. this creme brulee french toast is meant to be savored slowly on a weekend where you have nowhere special to be at any specific time.
this is an overnight french toast casserole. made the night before, refrigerated, and then and baked in the morning, this creme brulee french toast would be perfect for easter or mother’s day brunch. or just because it’s the weekend, because let’s face it, that is reason enough for celebration.
- 1 stick (1/2 cup) of butter
- 1 cup brown sugar, packed
- 1 loaf of challah ,ends removed,cut into 6 slices
- 5 eggs
- 1 1/2 cups half-and-half
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp cinnamon
- dash of nutmeg
- in a small saucepan, melt the butter with the brown sugar, stirring until smooth
- pour butter mixture into a 9 x 13 baking pan
- place bread slices on top of the butter and brown sugar (squeezing them to fit )
- whisk together the eggs, half and half, salt, cinnamon, and nutmeg, and pour over the bread
- cover, and refrigerate at least 8 hours, or overnight
- bring to room temperature before baking
- pre-heat the oven to 350 degrees
- bake french toast until golden brown and puffed (about 40 minutes)
- (I also like to broil the top for about 1 minute to make it extra crisp on the edges, but this is optional)
- dust with powdered sugar, and serve with syrup and fresh fruit
recipe slightly adapted from epicurious
you may also like