Creme Brulee French Toast

LAST UPDATED: Jun 15, 2019 | PUBLISHED: Mar 01, 2013 | By: Julie Blanner

What could be better than combining my favorite breakfast and favorite dessert? This recipe is great when hosting brunch because it can be made the night before! I also like to make it in the morning for our “breakfast for dinner” nights. It takes just a few minutes to make, but your guests would never know!

1 stick butter
1 c brown sugar
2 Tbsp corn syrup
1 loaf challah bread {can substitute French}
5 eggs
1 1/2 c half and half
1 Tbsp vanilla
1 tsp Grand Marnier

In a small saucepan, melt butter over medium and add brown sugar and corn syrup stirring until smooth. Pour into 9×13″ pan.

Avoiding the ends, slice challah into thick slices.

Place bread slices in pan tightly.

Mix eggs, half and half, vanilla and Grand Marnier well and pour over bread evenly. Refrigerate 6 hours or overnight.

Remove pan from refrigerator {bringing to room temperature to avoid cracking} and preheat oven to 350 degrees. Bake uncovered 35 minutes.

To serve, remove from the dish and coat the top with a little of the extra sauce. No butter or syrup necessary!
Altogether now:
In a small saucepan, melt butter over medium and add brown sugar and corn syrup stirring until smooth. Pour into 9×13″ pan. Avoiding the ends, slice challah into thick slices. Place bread slices in pan tightly. Mix eggs, half and half, vanilla and Grand Marnier well and pour over bread evenly. Refrigerate 6 hours or overnight.
Remove pan from refrigerator {bringing to room temperature to avoid cracking} and preheat oven to 350 degrees. Bake uncovered 35 minutes.

I love breakfast and brunch recipes that can be prepared in advance so that when I’m anticipating guests in the morning, my kitchen is sparkling clean without any effort!

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