Creme Brulee French Toast

The flip side...

This french toast recipe includes its own buttery caramel sauce, and the dish reminds me a little of bread pudding.  Serve it for breakfast, lunch, brunch, dinner, dessert, or as a midnight snack! I prepared it with Challah bread, also known as egg bread, but you can make it with french bread, too. 



Here's what you'll need:
Challah Bread, Eggs, Whipping Cream (or half-n-half), Butter, Salt, Brown Sugar, Corn Syrup (or honey or maple syrup), Orange Juice (or Grand Marnier), Vanilla Extract, and Pecans (optional)

Start by adding butter, brown sugar, and corn syrup (or honey or maple syrup) to saucepan. Stir and cook over medium heat for a couple of minutes until sugar is dissolved. Do NOT overcook...turns to hard caramel.

As soon as sugar is dissolved, remove pan from heat, and pour mixture into bottom of 9x13 pan.

  


Tear Challah bread into small pieces and place evenly in pan over sugar/butter layer.

In a medium bowl, whisk together the eggs, 1 1/2 cups whipping cream, vanilla extract, orange juice (or Grand Marnier), and salt until thoroughly combined. 

Pour egg mixture evenly over bread pieces in pan. Using a spoon, lightly press bread pieces down into egg mixture. Top with more whipping cream (up to 1/2 cup) if needed to coat bread...but not too wet.

Sprinkle with pecan pieces, if using.

Cover pan and refrigerate for at least 8 hours, and up to 24 hours.

When ready to bake, remove pan from fridge, and let sit at room temperature while oven is preheating. 

Bake, uncovered, then cut into square portions. 

Optional: top with light dusting of powdered sugar.

Optional: Flip each serving over onto plate so that caramel sauce is on top.(not pictured)


Goes well when paired with fresh fruit or fruit juice.
Enjoy!


Crème Brulee French Toast
www.whispersofthyme.blogspot.com
(yields 9x13 pan)

Ingredients:
1 loaf Challah Bread (or french bread...may need more than 1 loaf)
3/4 cup packed brown sugar
1 stick unsalted butter
2 Tablespoons corn syrup (or maple syrup or honey)
5 eggs
2 cups whipping cream (or half-n-half), divided (1 1/2 and 1/2 cups)
1 teaspoon vanilla extract
1 Tablespoon orange juice (or Grand Marnier)
1/4 teaspoon salt
Pecans, chopped (optional)

Directions:
Add butter, brown sugar, and corn syrup (or honey or maple syrup) to medium heavy-bottomed saucepan. Stir and cook over medium heat for a couple of minutes until sugar is dissolved. Do NOT overcook...turns to hard caramel. As soon as sugar is dissolved, remove pan from heat, and pour mixture into bottom of 9x13 pan.

Tear Challah bread into small pieces and place evenly in pan over sugar mixture.

In a medium bowl, whisk together the eggs, whipping cream, vanilla extract, orange juice (or Grand Marnier), and salt until thoroughly combined.

Pour egg mixture evenly over bread pieces in pan. Lightly press bread pieces down into egg mixture. Top with remaining 1/2 cup cream, if needed. Sprinkle with pecan pieces, if using.

Cover pan with plastic wrap and refrigerate for at least 8 hours, or up to 1 day.

When ready to bake, remove pan from fridge, and let sit at room temperature while oven is preheating. Bake, uncovered, at 350 degrees F. for 35 to 40 minutes.

Cut square portions and serve. Refrigerate remaining french toast and reheat individual portions.

Options:
1) add 1 teaspoon cinnamon to egg mixture,
2) add 1/2 teaspoon nutmeg to egg mixture,
3) add single layer of cooked apples to bottom of pan over the layer of caramel sauce, but before adding bread cubes,
4) sprinkle individual serving portions with light dusting of powdered sugar
5) flip each serving portion over onto serving plate so that caramel sauce is on top