Creme Brulee French Toast

Submitted by Sheila

You guys had this Creme Brulee French Toast at my house.  It’s a real crowd pleaser.  It is Karen Rothschild’s mother’s recipe.


1 stick unsalted butter
1 cup brown sugar
1/4 karo syrup
1  8-9 inch challah bread
5 large eggs
1  1/2 cups half & half
1 teaspoon vanilla
2 tablespoons grand marnier (or brandy)


In a small saucepan, melt butter with brown sugar and corn syrup.  Stir on medium heat until smooth.  Pour into a 9 x 13 inch baking dish.  Cut 6 or more slices, about 1 inch thick from the challah.  Arrange bread in one layer in baking dish, covering the whole pan.  In a bowl, whisk together eggs, half & half, vanilla, grand marnier until well combined.  Pour the mixture evenly over the bread.  Cover and chill at least 8 hours or up to one day.

Preheat to 350.  Let dish come to room temperature.  Uncover and bake until puffed and the edges are golden.  This usually takes 35-40 mins.  Serve with warm syrup.  Enjoy!


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