Crème Brûlée French Toast


over 120mins
dessert

Ingredients for servings

  • 0.5 cup(s) unsalted butter

  • 1 cup(s) packed brown sugar

  • 2 tbsp corn syrup

  • 1 loaf challah bread, sliced see note

  • 5 eggs

  • 1.5 cup(s) half-and-half cream

  • 1 tsp vanilla extract

  • 1 tbsp brandy-based orange liqueur, such as Grand Marnier®

  • 0.25 tsp salt

Directions

  • Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 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 175°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. Serve with powdered sugar.

Notes

Brioche or another similar light and fluffy white bread would be a good substitute.

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