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."
 
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photo by scancan photo by scancan
photo by scancan
Ready In:
16hrs 40mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • 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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Reviews

  1. My family loved this recipe. It was soooo good. I used normal wheat bread because that's all we had, but I felt the texture would have been better with challah. Since my family loves cinnamon, I added a little on top. My mom agreed that it was even better with the cinnamon. Next time I'll put it in the with the egg mixture.
     
  2. This made a very nice Sunday morning breakfast. I used egg substitutes and low fat half and half, and it was still very tasty. I think next time i will try and cook some sliced apples in the brown sugar mixture and add a little cinnimon for a twist. thanks for posting! I will be trying your butter pecan bread pudding next. I am sure it will be as great as this!
     
  3. 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!
     
  4. 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!
     
  5. We made this as part of a breakfast tailgate for a football game. We prepped it the night before in chafing pans, threw it in the oven when we woke up, and put them on the grill to keep it warm at the tailgate. The French toast was great, everyone loved it.
     
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Tweaks

  1. My sister-in-law made this for our family Christmas get together brunch and it was wonderful! She used corn syrup instead of honey and cut her 6 1-inch thick slices from the center portion of an 8-9 inch round loaf of country style bread (crusts trimmed), and everyone, including my extremely picky daughter loved it! She served hers caramel side down, which I think made a prettier presentaton, but I'm sure the taste was all the same - fantastic! By the way, the recipe posted here doesn't mention that the vanilla should be included in step 5. Thanks for sharing! I can't wait to make this for my family at home!
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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