Wednesday, September 29, 2010

Creme Brule French Toast

For a brunch, holiday or if you're LDS, a Conference morning breakfast. My friend Tanya gave us this recipe and I have not tried it yet. NOTE: Obviously, since I have a picture of it now, I have tried it since I first wrote this. I found it easy and my family thought it was delicious. It's going in the file and will be used for special occassions.

Creme Brule French Toast
From my friend Tanya

1/2 C. unsalted butter
1 C. packed brown sugar
2 T. corn syrup
Bread, sliced to cover butter mixture (5-6 slices)
5 large eggs
1 1/2 C half and half
1 tsp. vanilla
1/4 tsp. salt

In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 glass baking dish. Arrange bread pieces on top. Beat eggs, half and half, vanilla and salt. Pour egg mixture over the bread. Cover and chill overnight in refrigerator. The next morning, bake uncovered @ 350 degrees for 34-40 minutes.

Golden brown and yummy---enjoy.


  1. okay, I am SOOOOOOOOOOOOOO making this Sunday morning.


  2. She didn't specify in the recipe but I'm thinking that it needs to be a thick cut of bread, like a stale french bread or texas toast cut bread.

  3. Sounds great! I can't get enough creme brulee!