Doree and I felt it was only fitting that we exchanged recipes. I was gifted her Creme Brulee French Toast recipe. cue the drool.
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French toast is always a hit in this house. We're all breakfast lovers, except I don't really like to be the one to make the breakfast until I have my coffee. This recipe was awesome for that problem! I mixed everything up the night before, poured all the goodness over some thick sliced bread, and it gets to spend the night in the fridge. In the morning, I took it out and let it get to room temperature-ish and baked it until it was delicious!
If you love french toast too, you've GOT to try this one!
Creme Brulee French Toast
Ingredients:
-1 loaf Challah, sliced into 1 1/2-inch thick slices- I used Texas Toast
-1/2 cup butter, unsalted (1 stick)
-1 cup brown sugar, packed
-2 tablespoons corn syrup
-5 large eggs
-3/4 cup heavy cream
-3/4 cup milk
-1 tsp vanilla
-1/4 tsp salt
-2 tsp Grand Marnier or Cointreau
-powdered sugar (optional)
Preparation:
-Butter a 9 X 13 baking dish
-In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into baking dish.
-Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.
-In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover the baking dish with plastic wrap and refrigerate for 8 hours or over night.
-Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees.
-Bake for 30-40 minutes until french toast is golden and puffed.
Serve hot with powdered sugar sprinkled on top.
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