Sunday, November 28, 2010

Creme Brulee French Toast

Creme Brulee is probably one of my top three desserts.  I LOVE it!  When I found this recipe I just had to try it.  I know that I just posted a French toast recipe a few days ago, but this one is different.  It is an overnight recipe so it's great for Christmas morning or for when you have overnight guests.  It has a yummy crunchy/sugary/chewy layer--just like a creme brulee!  I would think that it would be extra yummy served with strawberries!

1/2 cup butter

1 cup brown sugar

2 TBSP corn syrup

1 loaf of Texas toast (thick sliced bread)

5 eggs

1 1/2 cups half and half cream

1/4 tsp salt

1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture into large, greased jelly roll pan (cookie sheet) Spread to cover completely. Place 12 slices Texas toast bread in a single layer to cover pan (You kind of have to squish them together--but they will fit!). Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from the pan and serve. If not serving immediately, turn each slice over( this will prevent bread from sticking to the bottom of the pan.)


  1. oh man, this looks awesome! Is it soggy at all? I'd love to make it but my husband won't eat soggy things.

  2. I have made overnight french toast casseroles before and it was like mush--not my favorite texture! This wasn't soggy, in fact it has the chewiness of that top layer of a creme brulee.