Creme Brulee French Toast

Photo: davanstone

Yummy - good for company. No extra syrup or butter needed. From Dianne via Annie

Yield: 8 servings
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  • 1 cube(s) butter
  • 1 cup(s) brown sugar
  • 2 tablespoon(s) corn syrup
  • 1 loaf(s) french bread
  • 6 large eggs
  • 1-3/4 cup(s) half and half
  • 1 teaspoon(s) vanilla
  • 2 tablespoon(s) Grand Marnier
  • 1/4 teaspoon(s) salt


  1. Butter a 9x13 baking dish. In a saucepan over low heat, melt the butter with the sugar. MIx in the corn syrup. Pour the mixture into the dish. Cut six 1-1/2" slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so that they fit. In a bowl, whisk the eggs, half and half, vanilla, Grand Marnier and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day. Let the dish sit at room temperature for 30 minutes. Preheat oven to 350 degrees. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.
June 2014

This recipe is a personal recipe added by davanstone and has not been tested or endorsed by MyRecipes.

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