Creme Brulee French Toast.
You read that correctly. Creme brulee French toast!
Creme brulee + french toast.
If there was ever a recipe to make your drool on the floor, make your pant’s hate you more, or simply make you want to eat breakfast 72 times per day, this is it.
I can credit my friend, Mary, for this recipe. Remember Mary? She is my brother’s girlfriend!
This french toast tastes best with challah bread. Since I decided to make this at 11pm on a Saturday night, my access to challah was limited.
That should also tell you how active my social life is.
I ended up buying a loaf of homemade bread and cut it into gigantic, thick slices.
The French toast sits over night, and is covered in a mixture of butter, brown sugar, heavy cream, eggs, cinnamon and vanilla.
Obviously, someone had me in mind when creating this recipe, since those are all of my most favorite things. They must have been peeping in my kitchen window.
Check out that caramel on the bottom.
Ooey, gooey, and ready to go straight to your thighs.
Ain’t nothing better!
The toast is crispy and fluffy, too.
In usual fashion, I made a boatload of this french toast. Sometimes I forget there are only 2 of us living in this house.
Well, three – if you count my appetite.
I made my brother and Mary come over to eat some. That was after I had already eaten half the pan. I like to share. Sometimes.
We really loved this. It would be perfect for a holiday brunch, or special occasion.
Dare I even say it?
I know that I swear up, down and all round that nothing is too sweet for me, but this was incredibly rich. It didn’t stop me from eating a gazillion pieces, but if I would have eaten a gazillion + 1 pieces, I would have been on sugar overload.
In any case, this means you will love it and will thoroughly enjoy it in moderate, normal-person quantities.
I don’t think I have a human appetite. I am not sure what species I am.
Creme Brulee French Toast
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch 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 350 degrees. 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 for topping!
I’m sorry. And you’re welcome.
[photos by sarah fennel]