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My review
Creme Brulee French Toast
SANDIPANTS
"Very rich French toast - can be made ahead of time."
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Ingredients
9 h servings 510 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 510 calories; 26.9 g fat; 58.7 g carbohydrates; 10.2 g protein; 218 mg cholesterol; 359 mg sodium. Full nutrition
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Reviews
Read all reviews 761961 Ratings
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Most helpful positive review
2/18/2008
This was great and got good reviews from the whole family!! I did the following substitutions as others had suggested and I think they were dead on. I used 3/4c brown sugar and only 1 Tbls. co...
Most helpful critical review
8/25/2005
A lot of work for something my family did not like. No one liked the custard-like consistancy.
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2/18/2008
This was great and got good reviews from the whole family!! I did the following substitutions as others had suggested and I think they were dead on. I used 3/4c brown sugar and only 1 Tbls. co...
5/8/2008
Important safety note! Several reviews have mentioned broiling as a final step. Be sure NOT to do this if using glass ovenware such as Pyrex, which specifically warns against broiling at the r...
4/7/2008
This is a great recipe that is much requested at family gatherings. I make a couple of changes as follows: I use 1/2 teaspoon orange extract in place of the liqueur or omit it entirely - you won...
3/24/2008
This was a delicious recipe that I made for Easter brunch. We all loved it, and overall I would make it again for a weekend treat. Perfect for make-ahead night before. I read ALL the reviews ...
2/10/2003
I made this today for an afternoon snack. I didn't have any french bread, so I used regular loaf bread and left the crusts on. I didn't soak it overnight, just prepared it and stuck it in the ...
8/14/2006
This was very good and scores extra points for easiness! I had no problem with sogginess, I really think the key is to use stale bread (mine was 2 days old). Mine turned out a bit eggy, but I t...
2/16/2002
Fantastic! Not soggy at all. Have made this recipe a few times and is always perfect. The Carmel that forms on the bottom is SO good. I altered it a bit, insted I used French bread, left out ...
5/5/2002
I made this for my daughter's Christening brunch and it got rave reviews from children and adults alike. I used less expensive triple sec for the orange flavor, still tasted wonderful. Will ma...
8/25/2005
A lot of work for something my family did not like. No one liked the custard-like consistancy.