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
French toast just got brûléed (and it will never be the same): Thick and custardy slices of bread are finished with a crackly sugar crust. A milk-enriched maple syrup sauce is the perfect drizzle.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Cut the brioche into four 2-inch-thick slices and arrange in a single layer in a 9-by-13-inch baking dish.
- Whisk together the maple syrup, vanilla, salt, whole eggs and yolks and 3 cups of the milk in a medium bowl. Pour the mixture over the bread. Let soak, refrigerated, for 15 minutes. Flip the slices over and let soak, refrigerated, until almost of all the mixture has soaked into the bread, about 15 minutes more.
- Line a baking sheet with parchment and spray with cooking spray. Transfer the bread to the prepared baking sheet, letting as much of the milk mixture drip off before transferring as possible. Bake until light golden brown on top and the custard is completely cooked through, about 35 minutes. Transfer to a heatproof serving platter.
- Meanwhile, combine the brown sugar, butter and cinnamon in a medium saucepan over medium-high heat and cook, whisking occasionally, until melted and smooth, about 3 minutes. Pour in the remaining 2 tablespoons milk and bring to a simmer. Cook, whisking frequently, until the sugar is dissolved and the sauce is thickened, about 5 minutes. Set aside.
- Sprinkle the top of each slice of bread with 2 tablespoons of the granulated sugar. Use a kitchen blowtorch to melt the sugar and caramelize it. Let sit for 5 minutes until hardened. Serve warm with the caramel syrup on the side.
CREME BRULEE FRENCH TOAST
Although this is really a breakfast/brunch dish, my daughters occasionally beg to have this for supper. Occasionally I indulge them.
Provided by Mirj2338
Categories Breakfast
Time 16h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
- Cook, stirring constantly, until melted and smooth.
- Pour into a 13 x 9 inch baking dish.
- Trim crusts from bread and arrange in one layer in the baking dish.
- Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
- Pour evenly over the bread.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350 degrees F.
- Remove the dish from the refrigerator and let come to room temperature.
- Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
- Serve immediately with individual pieces turned over with the caramel on top.
Nutrition Facts : Calories 329.8, Fat 17.2, SaturatedFat 9.6, Cholesterol 143.1, Sodium 215, Carbohydrate 38.3, Fiber 0.6, Sugar 25.4, Protein 6.6
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.
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
OVERNIGHT CREME BRULEE FRENCH TOAST
Delicious! Nothing like hot French toast in the morning! This recipe can be made the night before and put in the oven in the morning after bringing to room temperature. Gourmet Magazine published this recipe in their July, 1996 issue.
Provided by Bev I Am
Categories Breakfast
Time 8h35m
Yield 6 serving(s)
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 13x9x2" baking dish.
- Cut six 1" 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* and bring bread to room temperature.
- Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
- Serve hot French toast immediately.
Nutrition Facts : Calories 588.9, Fat 28.1, SaturatedFat 15.7, Cholesterol 239.3, Sodium 541.9, Carbohydrate 73, Fiber 1.7, Sugar 37.6, Protein 12.2
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.
OVERNIGHT CREME BRULEE FRENCH TOAST RECIPE
Thick pieces of bread caramelized in a sweet sauce and soaked overnight to have the most amazing flavor that melts in your mouth with each bite!
Provided by Camille Beckstrand
Categories Breakfast
Time 8h35m
Number Of Ingredients 9
Steps:
- In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
- Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface.
- Place 12 slices of bread in a single layer to cover pan.
- Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
- Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve.
- Top with syrup, whipped cream, fresh fruit, powdered sugar, or topping of choice.
Nutrition Facts : Calories 560 kcal, Carbohydrate 87 g, Protein 13 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 696 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
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
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
Steps:
- Step 1: 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. Step 2: 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 Step 3: Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature. Step 4: Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
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