Do you like Creme Brulee?
How about for lunch?
Now you can have Creme Brulee for breakfast, lunch, dinner and dessert with this ridiculously delectable Creme Brulee French Toast!
Ill be the first to admit that I usually never make breakfasts like these for actual breakfast. I’m more of a breakfast for dinner type person. In the case of Creme Brulee French Toast though, I guess its more like dessert for dinner. So that’s dessert for breakfast for dinner. I’m confused. The point is, with this French Toast, you can get your Creme Brulee fix any time of day. And believe me, you are going to want this every time of the day!
Ahhhh, Creme Brulee. Silky smooth vanilla custard with a thin crunchy carmalized sugar top. If its on a dessert menu, I don’t even look at the other options. I actually inhaled Creme Brulee last Saturday when we went out for my mom’s birthday. It felt like my birthday. When I saw a recipe for Creme Brulee French Toast it in an old church cookbook months ago, I was immediately intrigued, so naturally I googled it and found that it has been done many times before – but never quite like this. I made a few simple changes to the Six Sister’s Stuff version that resulted in OUT-OF-THIS-WORLD Creme Brulee French Toast. I eliminated the corn syrup, added maple syrup, added orange extract (to mimic the liquor flavor), flipped the toast after baking then broiled them to completely caramelize the top. When I actually shoved a mountainous forkful into my mouth, my eyes grew wide at how much it actually tasted like glorious Creme Brulee!
Let me tell you how that is even possible:
First off, making this French toast is SO EASY! Whip it up in 15 minutes, refrigerate, and then when you are ready to eat, pull your premade sheet out and bake. So fabulous for birthdays or special occasions like Christmas!
First, melt butter and brown sugar together then smear it across a large pan…
Then you line the bread slices over top; then spoon a mixture of eggs, half and half, vanilla, maple syrup and orange extract on top of the bread. Simple and fast right? At this point you refrigerate the bread for 8 hours up to overnight. During that time, the bread slurps up all of the vanilla egg/half and half mixture like the picture below on the right.
Just look at that caramelized crust…
You now have a French Toast that has soaked up all of the brown sugar/butter/cinnamon on the outside, eggs/half and half/vanilla/maple syrup/orange extract on the inside to create a golden caramelized toasted shell giving way to a subtly creamy custard-like filling.
If you think that sounds ridiculously, insanely delicious…
You would be right.
I know what I’m making this Christmas…
Adapted from Six Sister’s Stuff
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