CRèME BRûLéE FRENCH TOAST
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée. Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable. Even better, you can bake a pan of bacon at the same time. Just keep your eye on it; depending upon its thickness, the bacon might be done a few minutes sooner than the French toast. Then serve the French toast with more of the pan syrup spooned on top. But skip the maple syrup, which would be overkill.
Provided by Melissa Clark
Categories brunch, main course
Time 4h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
- Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
- Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
- Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 25 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 14 grams, Sodium 357 milligrams, Sugar 32 grams, TransFat 0 grams
CREME BRULEE FRENCH TOAST
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old bread. If using fresh bread, reduce the soaking time by half.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees.
- In a large shallow dish, whisk together eggs, milk, brown sugar, vanilla and a large pinch of salt. Add 4 slices of bread in a single layer and let soak 1 minute. Flip bread and sprinkle each evenly with 2 to 3 teaspoons of granulated sugar, pressing gently to adhere.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Lift bread from egg mixture, allowing excess to drip off. Add to pan, sugar side down. Reduce heat to medium. Sprinkle each slice with 2 to 3 teaspoons granulated sugar, pressing gently to adhere. Cook until a crust forms on the bottom and the toast is golden brown, 5 to 6 minutes. Flip and cook until a golden crust forms on the second side, 4 to 5 minutes more. Reduce heat if browning too quickly. Keep warm in oven while cooking remaining batches. Wipe skillet clean and repeat with remaining butter and bread. Serve warm with fresh fruit and a dollop of creme fraiche.
CRèME BRûLéE FRENCH TOAST RECIPE BY TASTY
Here's what you need: heavy cream, sugar, cinnamon, large egg yolks, vanilla extract, brioche bread, strawberry, whipped cream
Provided by Claire Nolan
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
- Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
- Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
- Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
- For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
- Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
- Top with whipped cream and strawberries and serve.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 42 grams, Fat 80 grams, Fiber 1 gram, Protein 15 grams, Sugar 33 grams
CREME BRULEE FRENCH TOAST
Bruleed French toast is the fanciest way to make brunch.
Categories french toast brunch breakfast ideas maple syrup brulee
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, whisk together melted butter, brown sugar and maple syrup. Pour mixture into a large tall baking dish and spread into an even layer using a spatula. Arrange bread on top in a single layer.
- In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread. If you have time, cover and let soak in refrigerate for 1 hour or up to overnight. Otherwise, bake for about 25 minutes, or until the the butter-sugar mixture is bubbling in the bottom of the pan.
- Serve immediately, sugar side up. Sift powdered sugar on top if desired.
CREME BRULEE FRENCH TOAST
This is the best french toast EVER. So sweet and rich! You prepare it the night before and just pop it in the oven in the morning.
Provided by Tendoy5
Categories Breakfast
Time 1h
Yield 9 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook butter, brown sugar and Karo syrup in small saucepan. Bring to a boil, then pour into a 9x13 pan.
- Pack bread slices into mix.
- Beat eggs, cream and vanilla. Pour over bread.
- Sprinkle with cinnamon.
- Cover and refrigerate overnight.
- Bake uncovered for 45 minutes at 350 degrees.
CREME BRULEE FRENCH TOAST MADE OVERNIGHT
This is a recipe to WOW them all! Make ahead and marinate in the fridge overnight. Pull it out in the morning and bake! A very rich and unique dish! Caramelizes on the bottom, so no need to top with syrup! It's that easy. Time doesn't include fridge time. Enjoy!
Provided by KPD123
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth.
- Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need.
- Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread.
- Chill in the fridge overnight.
- In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE! Preheat oven to 350°F.
- Bake uncovered 35-45 minutes. Edges will be puffed and golden.
Nutrition Facts : Calories 1392.2, Fat 44.1, SaturatedFat 24.3, Cholesterol 327.1, Sodium 1609.7, Carbohydrate 211, Fiber 6.1, Sugar 63.2, Protein 40.9
CREME BRULEE FRENCH TOAST
Provided by Food Network
Categories main-dish
Time 8h55m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
- Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
CRèME BRûLéE FRENCH TOAST
Categories Dairy Egg Breakfast Brunch Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
- In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
- Preheat oven to 350° F. and bring bread to room temperature.
- Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
- Serve hot French toast immediately.
CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
CREME BRULEE FRENCH TOAST
Very rich French toast - can be made ahead of time.
Provided by SANDIPANTS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 58.7 g, Cholesterol 218.1 mg, Fat 26.9 g, Fiber 0.6 g, Protein 10.2 g, SaturatedFat 15.5 g, Sodium 359.2 mg, Sugar 38.9 g
More about "best creme brulee french toast recipes"
CRèME BRûLéE FRENCH TOAST | THE RECIPE CRITIC
From therecipecritic.com
4.5/5 (2)Estimated Reading Time 3 minsServings 8Calories 180 per serving
- Combine egg yolks, heavy cream, and vanilla in shallow, flat bottomed dish. Soak each slice of bread on both sides in mixture.
- Grease griddle with butter. If griddle is non-stick, butter may not be needed. Add soaked slices to hot griddle and allow to cook, flipping only once, until golden brown on each side.
- To add caramelized sugar layer, add thin layer of sugar to the top of each piece of cooked French toast and caramelize until golden and bubbly with a cooking torch. Alternatively, you may arrange the slices in a single layer on a baking sheet and set under the broiler until golden brown.
CRèME BRûLéE FRENCH TOAST RECIPE | SOUTHERN …
From southernliving.com
Total Time 40 mins
- Whisk together eggs, yolks, milk, and cream until combined. Add sugar, liqueur, vanilla, and salt; whisk together until sugar is dissolved.
- Place bread slices face down in a single layer in a 10- x- 15-inch baking dish or roasting pan. Pour custard over bread slices. Cover in plastic wrap and refrigerate 8 hours or overnight, flipping the slices over in the custard after 1 hour of soaking.
- When french toast has finished soaking, line a rimmed baking sheet with aluminum foil. Preheat oven to 375°F. Combine brown sugar, butter, and corn syrup in a medium saucepan over medium-high. Stir until sugar is dissolved and boiling. Pour sugar mixture onto baking sheet and spread evenly across baking sheet while mixture is still hot. Gently lift each piece of toast out of custard, allowing excess to drip off, and place face down onto the warm caramel.
- Transfer baking sheet to oven and bake until the top of the french toast is dry and lightly browned, 25 to 30 minutes. Immediately serve french toast by flipping each piece over so the caramel covered side is facing up. Serve by itself or with whipped cream, if desired.
THE MOST AMAZING CRèME BRûLéE FRENCH TOAST …
From glitterinc.com
4.7/5 (3)Estimated Reading Time 6 minsServings 1
- In a small heavy saucepan melt the butter with the brown sugar and corn syrup over medium heat, stirring until smooth. Once smooth, pour into a 13x9 casserole/baking dish. Cut the croissants into thirds. Arrange the chunks of croissant in a single layer at the bottom of the baking dish and in the butter/sugar sauce, squeezing the bread slightly to fit.
- In a separate bowl, whisk together eggs, half-and-half or heavy cream, vanilla, Grand Marnier or Amaretto, and salt, until well-combined, and pour evenly over the bread. Sprinkle cinnamon and nutmeg over the top. Chill the soaking bread, covered in your casserole dish, for at least 8 hours and up to one day. (This allows everything to get absorbed and really come together.)
- When ready to bake, let your soaking bread in your casserole dish sit out for a bit to bring it to room temperature, then preheat oven to 350°F.
- Bake bread mixture, uncovered, in the middle of the oven until the dish looks puffed and the edges are pale golden, about 35 to 40 minutes. You may even want to bake the casserole dish on top of a baking sheet, in case it bubbles up at all. Serve the dish warm. Enjoy!
CRèME BRûLéE FRENCH TOAST - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (5)Total Time 15 minsCategory BreakfastCalories 343 per serving
- Combine egg yolks, heavy cream, and vanilla in shallow, flat bottomed dish. Soak each slice of bread on both sides in mixture.
- Grease griddle with butter. If griddle is non-stick, butter may not be needed. Add soaked slices to hot griddle and allow to cook, flipping only once, until golden brown on each side.
- To add caramelized sugar layer, add thin layer of sugar to the top of each piece of cooked French toast and caramelize until golden and bubbly with a cooking torch. Alternatively, you may arrange the slices in a single layer on a baking sheet and set under the broiler until golden brown.
EASY CREME BRULEE FRENCH TOAST RECIPE - MOMS ON THE CLOCK
From momsontheclock.com
Estimated Reading Time 2 mins
- In a small sauce pan, melt butter with brown sugar and corn syrup over medium heat. Stir until smooth and pour into the bottom of a 9x13 baking dish.
- In a medium bowl, whisk together eggs, half-and-half, vanilla, orange juice, and salt until completely combined.
CREME BRULEE FRENCH TOAST IS LIT RECIPE | EXTRA CRISPY ...
From myrecipes.com
Servings 4Total Time 40 mins
- Make the egg wash. Combine the eggs, half & half, cinnamon, and vanilla extract into a bowl and mix until well blended.
- Make the Bavarian cream. Mix sugar, flour, and salt into a medium saucepan and whisk. Add milk in gradually and mix well.
- Bring it to a boil over medium-high heat and stir constantly until the mixture is thick as pudding. Remove from the heat.
CREME BRULEE FRENCH TOAST - RECIPE GIRL
From recipegirl.com
Ratings 11Calories 623 per servingCategory Breakfast
- In a medium saucepan, heat the brown sugar, butter and corn syrup over medium heat until well blended, stirring frequently. Pour the syrup into a 9x13-inch baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there. There should be an even layer of bread slices that cover the bottom of the pan.
- In a medium bowl, whisk the half and half, eggs, vanilla, liqueur and salt until well blended. Pour over the bread layer. Cover with plastic wrap, press the plastic wrap down so it's touching the top of the bread, and chill for 8 to 24 hours. You can place a book on top of the plastic wrap, if you'd like, to keep the bread submerged in the egg mixture.
- Preheat the oven to 350 degrees F. Remove the dish from the refrigerator and let stand at room temperature for 30 minutes. Bake on the middle rack for 35 to 40 minutes or until the edges are golden brown and puffed. Serve with a sprinkle of powdered sugar, and/or syrup, if desired.
BAKED CREME BRULEE FRENCH TOAST RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (12)Category Bread & BakingServings 6Total Time 4 hrs 45 mins
- BRULEE BOTTOM: Add the butter, ½ cup of brown sugar, and maple syrup to a microwave safe bowl (or measuring cup) and zap for 1-2 minutes or until the sugar dissolves and the syrup is warm. Stir using a rubber spatula; set aside.
- PREP: Spray a 13x9 baking dish with non-stick cooking spray. Pour the prepared sugar mixture in the bottom of the pan, spread it out. Place the sliced bread in the pan. In a medium bowl, add the remaining ½ cup brown sugar along with the half and half, eggs + yolks, almond extract, ground nutmeg, sea salt, vanilla, greek yogurt, and whisk until thoroughly combined. Pour the prepared custard over the bread. Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours and ideally, overnight.
- BAKE: Remove the casserole from the refrigerator 1 hour prior to baking. When ready to bake, position a rack in the center of the oven and preheat oven to 350ºF. Bake the casserole for 35-45 minutes or until the bread puffs up and browns on top. Allow the french toast to cool for a few minutes before plating. Top with sliced almonds powdered sugar if desired. Serve with whipped cream!
CREME BRULEE FRENCH TOAST {MADE OVERNIGHT!} - THE GAY ...
From thegayglobetrotter.com
5/5 (2)Total Time 4 hrs 40 minsCategory BreakfastCalories 335 per serving
- Combine brown sugar and butter in a saucepan over medium heat. Stir until sugar has dissolved and mixture is smooth, about 5 minutes.
- Pour caramel mixture into the bottom of a 9x13" baking dish (caramel layer should be about ¼" thick) Add baguette slices, pressing them into caramel.
- In a medium mixing bowl, combine eggs, orange juice, cream, milk, cinnamon, and orange zest. Pour mixture over baguette slices. Cover, and chill in the fridge for at least 4 hours to overnight.
- Preheat oven to 375°F. Remove french toast from fridge, and allow to sit at room temperature while oven preheats. Bake for 25-27 minutes or until french toast is golden brown.
CREME BRULEE FRENCH TOAST {CHEESECAKE FACTORY COPYCAT ...
From realmomkitchen.com
5/5 (1)Estimated Reading Time 2 mins
- Dip bread and let the bread soak up the egg mixture for about 1 minutes. Then turn and let soak on other side. Let any excess egg mixture drip off into bowl.
- Heat frying pan or griddle up to 350 degrees. Melt a small amount of butter in pan. Place french toast pieces in pan and fry until golden on first side. While cooking, sprinkle a small amount of sugar on the uncooked side. Flip and cook other side until golden and sugar is caramelized. Serve with Maple Cream Syrup.
- To make the syrup: Place cream, butter and brown sugar in a pan over medium heat. Bring to a boil. Cook for one minute. Remove from heat and add maple extract, dash of salt and vanilla.
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