Crème Brûlée French Toast

Ingredients

  • 8 tablespoons (1 stick) butter
  • 2 tablespoons light corn syrup
  • 1 cup firmly packed light brown sugar
  • 6 slices (approximately) Italian bread, 1/2 inch thick
  • 5 eggs
  • 1 1/2 cups heavy whipping cream
  • 1/4 teaspoon salt
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 teaspoon Grand Marnier
  • 1/2 cup firmly packed light brown sugar

Directions

Combine the butter, corn syrup and 1 cup brown sugar in a medium saucepan. Heat over medium heat until the butter is melted, stirring frequently. Pour over the bottom of a 1-quart baking dish coated with nonstick cooking spray. Arrange the bread slices over the brown sugar mixture so that the bread fits snugly in the dish.

Whisk the eggs, cream, salt, Vanilla Extract and Grand Marnier in a bowl. Pour evenly over the bread. Cover the baking dish with plastic wrap and chill for 8 hours or overnight.

Preheat the oven to 350 degrees F. Sprinkle 1/2 cup brown sugar over the top of the layers. Bake for 40-45 minutes or until the top is golden brown.

  • 8 tablespoons (1 stick) butter
  • 2 tablespoons light corn syrup
  • 200 grams firmly packed light brown sugar
  • 6 slices (approximately) Italian bread, 1 cm thick
  • 5 eggs
  • 350 ml heavy whipping cream
  • 1/4 teaspoon salt
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 1 teaspoon Grand Marnier
  • 100 grams firmly packed light brown sugar

Directions

Combine the butter, corn syrup and 200 grams brown sugar in a medium saucepan. Heat over medium heat until the butter is melted, stirring frequently. Pour over the bottom of a 1-litre baking dish coated with nonstick cooking spray. Arrange the bread slices over the brown sugar mixture so that the bread fits snugly in the dish.

Whisk the eggs, cream, salt, Vanilla Extract and Grand Marnier in a bowl. Pour evenly over the bread. Cover the baking dish with plastic wrap and chill for 8 hours or overnight.

Preheat the oven to 180 degrees C. Sprinkle 100 grams brown sugar over the top of the layers. Bake for 40-45 minutes or until the top is golden brown.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    45 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract