Friday, April 6, 2012

Creme Brulee French Toast

 Mmmm. Creme Brulee French Toast.
I've been making this easy breakfast since Ella turned one. We had it at her first birthday brunch and she loved it. Everyone did. I think my Dad begs for it about twice a year when he visits.
One of things that is so completely wonderful is that you make it all the night before.
You look like a complete gourmet in the morning when you serve it. You will.
I also love to serve it with cheesy potatoes. You need a little salt to "cut the sweet" as my mother in law says.
In other words, it's the perfect match of yumminess.

Enjoy Creme Brulee French Toast this Easter Sunday, or any Monday, Tuesday, or Wednesday, get the point. :)

Creme Brulee French Toast 
adapted slightly from
1/2 c. unsalted butter
1 c. packed brown sugar
2 Tbs. corn syrup
6-8 slices thickly sliced french bread. 
(Leave the crusts on, it's too much work and it doesn't make a huge difference)
6 eggs
1 1/2 cups half and half
1 tsp. vanilla
3 Tablespoons Grand Marnier or Triple Sec (or orange juice if you'd rather)
1/2 tsp. salt

1. Spray a 9x13 pan well with Pam or other cooking spray. I have found that the french toast likes to stick to my glass pans, so I buy disposable pans to use for this recipe and the french toast will slide right out of those. You can wash them and reuse them later if you like. If you don't like to wash just throw them away. I won't tell anyone. I promise.

2. Melt the butter in a saucepan over medium high heat. Add the brown sugar and corn syrup. Stir until sugar is dissolved. Then pour the mixture in the disposable pan.

3. Place the bread in a single layer in the baking dish.

4. In a medium sized bowl, whisk the 5 eggs, half and half, vanilla, Grand Mariner/orange juice and salt. Pour over the bread. 

5. Cover and place in the fridge for 8 or more hours.

6. The next morning, take the pan out of the fridge and let it sit for 30-40 minutes on the counter. 

7. Preheat your oven to 350 degrees.

8. Bake 35-40 minutes in the oven until lightly browned and puffy.

Serve this french toast by flipping each individual piece upside down onto the plate.  Remember that brown sugar and butter that you placed in the pan first? Let the people see what they are getting! You've worked so hard (not really!).
Dust a little powdered sugar over the top, if you want to make it look pretty.

Decline all requests by children (and some adults who shall be unnamed) for syrup. They won't need it. 
Happy Easter weekend, my friends.
He is Risen for all, not just for some.
And that makes me so happy...and thankful. 


  1. I am thinking you need a "pin it" tab. I love to read your posts. Have a Happy Easter.

  2. Your pictures are killing me here. I love you, Dad

  3. I love you Kimberlee, can't wait to make this and eat it! Keep the recipes coming!

  4. I am all about the "make the night before".
    Thanks for sharing!
    And have a wonderful and blessed Easter.

  5. soooo good!!
    its even good cold the next day! :)

  6. Oh for the love of Pete...those look ridiculously good.
    But then again, so does everything you make!!
    I think I gain 2lbs. everytime I visit your blog. :)


  7. So you melt the butter and stir in the sugar and corn syrup. And then what do you do with it? Did I miss that step? Do you wisk it in w/ the eggs and other wet ingredients?

    1. Great catch, lady! You place it in the pan first, the put the bread on top of it, then pour the egg mixture over the top. I've changed it above, too. Thanks!

  8. Oh my gosh - I made this on Friday and served it with an egg bake and some fruit for my brother and his wife and it was awesome !! Very easy and very tasty. Thanks for sharing!

  9. Hi Kimberlee,

    Just wanted to say this is so good and we are going to be having it when my inlaws come for five days next week. I've made a few of your recipes and we are on the same wavelength - every one has been a hit! I think we have similar tastes in food or something! :) Anyway, thanks for the recipes.

    Also, how do you make your cheesy potatoes pictured above? I'd love to make those, too. Thanks! Merry Christmas to your family. :)


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