Creme Brulee French Toast
Although this is really a breakfast/brunch dish, my daughters occasionally beg to have this for supper. Occasionally I indulge them.
- Ready In:
- 16hrs 40mins
- 1⁄2 cup unsalted butter
- 1 cup firmly packed brown sugar
- 2 tablespoons honey
- 6 slices day old challah (1 inch thick)
- 5 large eggs
- 1 1⁄2 cups half-and-half
- 1 teaspoon vanilla
- 1 teaspoon orange syrup or 1 teaspoon orange liqueur
- 1⁄4 teaspoon salt
- Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
- Cook, stirring constantly, until melted and smooth.
- Pour into a 13 x 9 inch baking dish.
- Trim crusts from bread and arrange in one layer in the baking dish.
- Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
- Pour evenly over the bread.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Remove the dish from the refrigerator and let come to room temperature.
- Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
- Serve immediately with individual pieces turned over with the caramel on top.
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Excellent! I've made similar dishes, but this is my favorite. Honey adds so much flavor especially compared to corn syrup. I didn't have Grand Marnier so had to settle for Triple Sec. The honey overpowered any orange flavor, which you'd expect with only 1t. Half and half makes this creamy and decadent. You could use milk, but it wouldn't have the same wonderful result. Will definitely make this again! Thanks for sharing!Reply
OUTSTANDING! So, easy! . Delicious. Christmas morning, for over 20 yrs, I always make an egg casserole. Last year also made this dish. My now college age kids told me just to make this again. This is a new traditional holiday breakfast. Will be making for Easter per requests. Thanks for sharing!Reply
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