Sunday, October 2, 2011

Creme Brulee French Toast

I was inspired by Marilyn to try this creme brulee french toast over Conference weekend. We make it a tradition to have yummy breakfasts before General Conference, and this was just the kind of new recipe I was looking for (and it's very easy.)

Boil together 1 stick butter with 1 c. packed brown sugar until sugar is completely dissolved and a little caramelized. Pour into bottom of 9x13 pan.
Layer thick slices of bread (brioche would be best, but I used cinnamon swirl because Trader Joe's was out of the former.)
Whisk together 5 eggs, 1 1/2c. half-and-half, a splash of Mexican vanilla, and the grated peel of one orange (this is in lieu of Grand Marnier.)
Pour egg mixture over bread slices and refrigerate 8 hours or overnight. In the morning, bring dish to room temperature by setting out on counter. Bake, uncovered, in a 350 oven for 35 minutes. This was so delicious and needed no syrup! Thanks for the yummy idea Marilyn.

No comments:

Post a Comment