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Overnight Crème Brulee French Toast

This breakfast recipe starts with the caramelized topping. In a saucepan melted butter, brown sugar and corn syrup are cooked until well mixed. Then the sugar mixture is spread into the bottom of a greased jelly roll pan. Sliced bread is then placed on top. Next eggs, cream, salt, vanilla and cinnamon are mixed together in a bowl and poured over the bread slices. The pan is refrigerated overnight then baked. When serving the bread slices are flipped over so the crème brulee topping is on top.
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 8 hours
Servings 8 people

Ingredients

  • ½ cup butter
  • 1 cup packed brown sugar
  • 2 tbsp corn syrup
  • 12 slices thickly sliced bread day-old or stale
  • 5 eggs
  • 1 ½ cups half and half
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • Cinnamon

Instructions

  1. In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally.
  2. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread around to cover surface.
  3. Place 12 slices of bread in a single layer to cover pan.
  4. Mix together the eggs, cream, salt, vanilla and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
  5. Bake uncovered at 350 F for about 25-30 minutes. Remove from pan and serve.
  6. Top with syrup, whipped cream, fresh fruit or powdered sugar.