(There really should be little accents in the title, but it's too early to try to remember how to get them over those "e"s and the "u"...so just know that I know they should be there. My French degree is safe!)
::imagine a picture::
I wish I had a picture to share, but we ate it all too quickly yesterday, so you'll just have to use your imagination and trust that yours looks perfect.
Creme Brulee French Toast
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread or challah or even sourdough, sliced (I like thick slices)
5 eggs
1 1/2 cups half and half (I used the fat free kind yesterday and it was fine)
1 tsp. vanilla extract
1/4 tsp. salt
Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered. (I was in a hurry the other night and melted the butter right in the casserole pan in the microwave and then stirred in the sugar and corn syrup. It worked perfectly and saved me from washing a saucepan.)
Arrange the bread slices in the pan over the syrup. (Mine don't usually end up in a single layer, but more overlapping each other a little. I like it this way, because then the bottom of the bread is all gooey and yummy and the top is a little more crunchy.)
Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.
Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.
Bring to room temperature and bake at 350 for 40 minutes.
Serves 6. (Or 4!)
I've put it in the freezer instead of the fridge and baked it from there--turns out perfectly. I've also added peaches or blueberries to the recipe. And I suppose you could sprinkle the whole thing with powdered sugar and raspberry sauce too. It's best served with lots of bacon, in my opinion. Because, well, who doesn't love bacon?! And it's a nice salty contrast to the sweetness of the caramel in the French toast.
Love this stuff! You sent me the recipe a while back and I've misplaced it! I'm glad you put it on your blog!!! Thank you!
Posted by: Teri H | March 11, 2009 at 05:23 AM
Oh my. This sounds heavenly. And dangerous. Can't wait to try it. :)
Posted by: Lori Anne | March 11, 2009 at 05:45 AM
Got it! Yum! I see this in our weekend's future!
Posted by: Staci | March 11, 2009 at 05:51 AM
It was so delicious! What a wonderful treat, not just the french toast but the perfect bacon as well!
Posted by: KristinF | March 11, 2009 at 05:53 AM
This is definately going into my recipe box. Can't wait for an excuse to bake it!
Posted by: Kelly | March 11, 2009 at 06:38 AM
OH I am so stinkin' glad you shared this recipe. You have no idea! My friend Amanda and I had some Creme Brulee French Toast at Whole Foods one time (about 2 or 3 yrs ago) and it was the best thing we ever put in our mouths and have talked about it since.
They served it with thinly sliced strawberries and I think some fresh whipped cream. YUM! I am so making this this weekend!
Thanks Joanne!
Posted by: Kate | March 11, 2009 at 06:38 AM
Sounds wonderful! We are planning on having bacon this weekend, now I know what to serve with it!
Posted by: Lura | March 11, 2009 at 06:43 AM
This is my kind of breakfast dish. I love the ones you can make a day ahead and then just pop it in the oven when it's time for breakfast. Thanks for sharing.
Posted by: Vicki | March 11, 2009 at 08:05 AM
OMWORD! This sounds devine!
Posted by: Robynn's Ravings | March 11, 2009 at 08:11 AM
So, what are YOU doing for your birthday?
Posted by: Kimberly | March 11, 2009 at 10:35 AM
I LOVE this...and I love LOVE LOVE your blog...thank you for sharing this yummy dish with us...I would like to post your blog on my facebook...and facebook group...blog...Are you okay with that? The simple wife...brilliant...Thank you Joanne!
Posted by: tammy maltby | March 11, 2009 at 04:03 PM
Oh my word this sound so yummy! I'd don't usually cook with corn syrup, but I'd brake that "rule" for these. :D
Posted by: Erin Bassett | March 11, 2009 at 06:04 PM
This sounds absolutely wonderful! Thanks for sharing the recipe!
Posted by: Tammy S. | March 11, 2009 at 07:16 PM
Oh this sounds so good. I LOVE breakfast food - and can eat it any time of the day. Very unfortunately though - NO ONE in my family likes breakfast food (you would think these children didn't even come from my body sometimes!!). Therefore, I have all but stopped making all things yummy like french toast, pancakes, biscuits and grits and hash browns. I may have to make this anyway - maybe for Thurs. bible study at my house. Women would appreciate it!
Posted by: Kristy | March 11, 2009 at 08:17 PM
Oh yum!!! I want some right now! :)
Posted by: Leslie | March 11, 2009 at 09:41 PM
Crème brûlée French toast?! What decadence! I'll definitely be trying this. Merci, mon amie !
Posted by: Holly B. | March 13, 2009 at 04:28 AM
Looks good! This is going into my book of everything! (:
Posted by: Puva | March 13, 2009 at 05:38 AM
Question though. In this sentence, "1 1/2 cups half and half (I used the fat free kind yesterday and it was fine)", we need 1 1/2 cups half and half? What's "half and half"? -confused-
Posted by: Puva | March 13, 2009 at 05:51 AM
Yum! I just made 2 batches for a baby shower I'm helping host tomorrow. Thanks for posting the recipe just in time! :)
Posted by: Mary Jo Smith | March 13, 2009 at 07:51 PM
I made a big batch of this over the holidays and it was oh. so. yummy.
Posted by: Susan | March 14, 2009 at 04:54 AM
I was searching for your meatball minestrone recipe (my kids requested it!!!) and found this. I'm adding it to the meal plan too! Sounds yum. I'll add bacon to my shopping list as well.
Posted by: Meredith | September 16, 2009 at 04:46 AM
So I was thinking about making this recipe this weekend but I have no half and half... Thanks to the power of google & http://www.recipezaar.com/Half-and-Half-Substitute-168150
I found out that you can substitute:
*7/8 cup milk
*7/8 T butter or margarine
for 1 cup half and half.
(btw, 7/8 cup equals 3/4 cup plus 2 T & 7/8 T equals 2 and 1/2 t)
Pretty cool!
So for this recipe (1 1/2 cup half & half) you would need:
*1 1/4 cup plus 1 T milk
*1 T plus 3/4 t butter or margarine
If all of that is too confusing or if you want to double-check my math (or if you just want to see a nifty site with measurements & equivalents) check this out: http://www.lesleycooks.com/Measurements.pdf
Posted by: ginger | September 19, 2009 at 12:04 AM
This looks really yummy!! For help with the accent marks go to http://fog.ccsf.cc.ca.us/~creitan/accents.htm
HTH~
Kelly Ü
Posted by: Kelly | September 30, 2009 at 09:40 AM
Thanks, Kelly! It is yummy. Super-duper yummy!
Enjoy!
Posted by: Joanne @ The Simple Wife | September 30, 2009 at 10:30 AM
How long did you leave it in the freezer? I am wondering if I can make this a few days ahead of time and freeze, then put it in the fridge the night before to defrost a little and then bring to room temp before baking.
Posted by: Tracy | November 18, 2009 at 11:19 AM
Made it for Christmas morning...new Tradition.
Posted by: Kimberly | January 02, 2010 at 03:56 PM
I can imagine how delicious it was :)
I'll try your crème brûlée French toast recipe soon...
Cathy
Posted by: Rocket French | August 08, 2011 at 06:02 PM
I've made this several times. It is excellent as-is, but I also just use plain sliced whole wheat bread with great results. I use two-slices thick, and often put jam or other fillings between the slices. I have used milk instead of half-and-half and the result is still fabulous. I often use orange zest in lieu of grand marnier and it always is wonderful. I don't find the dish needs to sit overnight - an hour or two is plenty for all the custard to be absorbed.
Posted by: Xeon | May 21, 2013 at 03:37 PM