Creme Brûlée French Toast {a.k.a.The Miracle}

Creme Brulee French Toast

This Creme Brulee French Toast recipe is one you pull out when you need the heavy ammo.  For example, let’s say you’re asked to make breakfast for teenagers, but you forgot to have children of your own, so you have no idea what they eat.  Except that they eat a lot.  OK, we’re talking about me.

Anyhooo… we were joining friends at their cabin for the 4th of July a few years ago.  The kids greatly outnumbered the adults, and the couples split up cooking duties.  I drew breakfast. This was no time for experimentation – I had to launch a missile!  After all, we wanted to be invited back!

Enter “The Miracle.”

Husband named it that after just one bite.  He said he’d never tasted anything quite like it.  Well, he probably had, but never with this much butter, sugar and cream.  And a splash of Grand Marnier…

creme brulee french toast - extreme closeup

I recommend eating this WHILE you’re on the treadmill, to get a head start on working it off.  Otherwise you’ll be taking a “full-belly nap” (the best kind!) when the sugar crash hits, which will pretty much wipe out your afternoon.

I’m pleased to say that as plans were made for this 4th of July, the kids asked if “the miracle lady” was coming back. She is, and this dish will kick of a fantastic day with great friends.

(Thanks to Larry & Colette for introducing us to this slam-dunk of a brunch dish!)

"The Miracle" {a.k.a. Creme Brûlée French Toast}
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Be sure to start this the night before you want to serve it!
Ingredients
  • 1 loaf Challah bread, sliced 1" thick, crusts removed
  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • 2 tablespoons light corn syrup
  • 5 large eggs
  • 1½ cups half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon Grand Marnier
  • ¼ teaspoon salt
Instructions
  1. Line a 13x9 baking dish with a piece of parchment paper large enough to cover bottom and sides of dish.
  2. Melt butter, brown sugar and corn syrup over medium heat in a small saucepan. Stir until smooth.
  3. Pour mixture in a prepared dish. Place bread on top, squeezing it in if you need to.
  4. Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread.
  5. Cover and chill overnight.
  6. In the morning, remove casserole from refrigerator, and let it come to room temperatue. Preheat oven to 350.
  7. Bake uncovered 35-45 minutes. Edges will be puffed and golden. It will deflate as it cools.

8 Responses to Creme Brûlée French Toast {a.k.a.The Miracle}

  1. Marjory @ Dinner-Mom July 2, 2013 at 6:41 am #

    This would be great dish to wow some visitors next month!

    • Morgan Wood July 2, 2013 at 8:04 am #

      Marjory – let me know how it goes! I’m gathering everything to pack in the cooler and take to the lake for the hungry teenagers!

  2. Denise July 7, 2013 at 10:01 pm #

    Did you remove the crust from the bread? Thanks

    • Morgan Wood July 8, 2013 at 8:05 am #

      Denise, I did! And I also used Challah bread in the recipe pictured. I have edited the recipe to reflect both of those important notes. Thanks so much for your question – and helping me be more accurate.

  3. Chelsea September 12, 2013 at 9:37 pm #

    Hi, this recipe looks fantastic! I was wondering if I could prepare this on Friday morning for a Sunday morning brunch. Would it be alright sitting for that long before I bake it? I have to go out of town on Saturday, so I likely won’t have time to prep Saturday night before brunch on Sunday.

    • Morgan Wood September 13, 2013 at 1:50 pm #

      Hey Chelsea! I don’t see why not as long as it’s refrigerated. Give it a try, and let me know, and I’ll update the post with your findings!

  4. Evelyn January 24, 2014 at 10:38 am #

    Do you really need to line the pan with parchment paper? Do you serve straight from the pan or unmold?

    • Morgan Wood January 24, 2014 at 11:10 am #

      Hi Evelyn! No matter how much I spray/grease the dish, once it starts to cool the caramel used bottom gets hard as a rock and sticks to the dish. Lining with parchment helps tremendously!

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