Christmas Morning Creme Brûlée French Toast

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  • 3/4 cup butter
  • 1 1/2 cup firmly packed brown sugar
  • 3 tablespoons corn syrup
  • 1 loaf french bread, sliced 1-inch thick with each piece sliced in half diagonally
  • 1 tsp. vanilla
  • 6 eggs
  • 2 cups half and half
  • 2 cups milk
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Grand Marnier (optional)
  • powdered sugar for dusting


  1. Lightly butter a 9×13 inch baking dish and set aside. Melt the butter and brown sugar with the corn syrup in a small saucepan over medium heat; stir until smooth and bubbly. Pour the mixture into a prepared dish. Arrange the bread slices on top in two overlapping rows. In a large bowl, whisk together the eggs, half -n- half, milk, vanilla, sugar, salt and liqueur until well combined; pour evenly over the bread. Cover with foil and chill for at least 8 hours or overnight. Pre-heat the oven to 350 degrees. Bake until set in the center, about 45 minutes. Uncover the dish and bake an additional 15 minutes until golden brown. Dust with powdered sugar and serve with sauce from the dish.


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