Creme Brulee French Toast

LAST UPDATED: Sep 21, 2020 | 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!

butter
brown sugar
corn syrup
challah bread {can substitute French}
eggs
half and half
vanilla
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!

Creme Brulee French Toast

Julie Blanner
0 from 0 votes
Prep Time 10 mins
Cook Time 35 mins
Refrigerate 6 hrs
Course Breakfast
Cuisine American

Ingredients
  

  • ½ cup butter
  • 1 cup brown sugar packed
  • 2 tablespoons corn syrup
  • 1 loaf challah bread or french bread, sliced thick
  • 5 eggs
  • cups half and half
  • 1 tablespoon vanilla
  • 1 teaspoon Grand Marnier

Instructions
 

  • In a small saucepan, melt butter over medium and add brown sugar and corn syrup stirring until smooth. Pour mixture into a greased 9×13″ pan.
  • Place bread slices tightly in baking dish.
  • In a medium mixing bowl or stand mixer fitted with the whisk attachment, combine eggs, half and half, vanilla and Grand Marnier. Pour evenly over bread.
  • Refrigerate 6+ hours or overnight.
  • Preheat oven to 350° F. Bring baking dish to room temperature to avoid cracking.
  • Bake uncovered 35 minutes.
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Disclosure

mini loaves of bread gift wrapped