Crème Brûlée French Toast

Lori Heddinger


Every year my husband and I throw a big New Year's Day brunch. We wear our favorite pajamas and serve some Hair-of-the-Dog and lots to eat, including this crowd-pleaser. And the best part is it's assembled the night before and cooked just before the guest arrive.

★★★★★ 1 vote
6 - 8
15 Min
40 Min


1 stick
unsalted butter
1 c
packed brown sugar
2 Tbsp
corn syrup, light
french baguette
5 large
1 1/2 c
1 tsp
real vanilla extract
1 tsp
grand marnier
1/4 tsp


1In 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.
2In 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.
3Preheat oven to 350° F. and bring bread to room temperature.
4Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5Serve hot French toast immediately.

About this Recipe

Course/Dish: Other Breakfast