Creme Brulee French Toast
"A breakfast delight, shared by a friend of mine. I haven't made it yet, but I'm putting it here for safekeeping. There are other similar recipes here on Zaar, but this is the only one I've seen that includes apples. Prep time includes refrigeration time."
- Ready In:
- 9hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 tablespoons butter
- 1⁄2 cup brown sugar
- 1 tablespoon light corn syrup
- 1 large apple, peeled, cored, and very thinly sliced
- 2 tablespoons cinnamon-sugar mixture, divided
- 6 slices French bread, thickly sliced
- 3 large eggs
- 1⁄2 cup half-and-half
- 1⁄2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier (optional)
- 1⁄4 teaspoon salt
directions
- Butter a 7 x 11" baking pan.
- In a small saucepan, combine butter, brown sugar, and corn syrup.
- Heat until butter is melted.
- Bring to a boil and boil gently for 3 minutes.
- Pour into baking pan.
- Arrange apple slices in a single layer on top of the brown sugar mixture.
- Sprinkle with 1 Tbsp cinnamon and sugar mixture.
- Trim crusts from the French toast bread and arrange in the pan on top of the apples.
- In a small bowl, combine eggs, half and half, milk, vanilla, Grand Marnier, and salt. Beat until well mixed. Pour over bread.
- Cover with plastic wrap and refrigerate for several hours or overnight.
- When ready to bake, preheat oven to 350° .
- Sprinkle with 1 Tbsp cinnamon and sugar mixture.
- Bake uncovered for 40-45 minute or until puffed and edges are golden in color.
- Serve immediately. Serves 6.
- *Note: A cinnamon sugar mixture can be made with 2 Tbsp sugar and 1/8 tsp cinnamon. Stir until well mixed.
- Note: A great bread to use for this recipe is Pepperidge Farm French Toast, thickly sliced bread. It is swirled with brown sugar and cinnamon.
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Reviews
-
Now I know how to get everyone to the breakfast table at the same time. Thank you.
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
