Creme Brûlée Baked French Toast
Delicious dish to prepare the night before and bake in the morning.
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 10 servings
- 1/2 cup unsalted butter
- 2 tablespoons corn syrup
- 1 cup brown sugar, packed
- 5 large eggs
- 1 1/2 cups half & half could use fat free
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 loaf of Challah bread could substitute French bread
Melt butter, brown sugar, and corn syrup in a small saucepan. Once melted, remove from heat and whisk to combine the mixture until smooth and fully incorporated. Pour into a 13 x 9 inch baking dish.
Cut 6 (1 inch thick) slices from the bread and arrange them in a single layer in the baking dish, squeezing them to fit snuggly.
In a bowl, whisk together eggs, half & half, vanilla, and salt. Pour over the bread. Gently push bread down to make sure the custard covers all pieces. Cover the bread mixture and refrigerate for at least 8 hours. (Can make up to 24 hours in advance).
When ready to eat, bring bread to room temperature (about 30 minutes). Preheat oven to 350 degrees. Bake uncovered until the bread is puffed and the edges are pale and golden, approximately 40 minutes.
Allow bread to sit for 5 minutes before serving. Serve with warm maple syrup.