Carol's Creme Brulee French Toast
Becky Johns
Carol Bench gave this recipe to me when we were doing Relief Society birthday brunches once a month at my house. Everyone who had a birthday that month was invited, usually 8-12 people, an interesting and random variety of people who all got to know each other over Creme Brulee French Toast. Carol baked a pound of bacon on a rack placed on a half sheet rimmed cookie sheet, 375 for 20 minutes. Someone brought a bowl of cut up fruit. The magic was, the French Toast was prepared the night before and just popped into the oven to be ready to eat when the guests came. This could be a fun Conference tradition or Christmas morning breakfast.
1/2 cup butter
1 cup brown sugar
2 Tbsp. white corn syrup
1 loaf Texas Toast (thick cut slices)
Melt butter, brown sugar and corn syrup over medium heat in a saucepan and stir until smooth. Pour onto a 11 1/2 x 17 rimmed cookie sheet; spread evenly. Place 12 slices of Texas Toast over syrup. They fit perfectly, if a bit tightly.
Mix together, in a glass 4 cup measuring cup with lip to pour easily:
1 1/2 cups half and half
5 eggs
1 tsp. vanilla
1/2 tsp. salt
Pour egg mixture over the bread. Refrigerate overnight.
Bake at 350 degrees for 30-40 minutes, until toasted but not brown. Remove from the oven and immediately take off cookie sheet with a spatula and turn over on to a platter to keep warm, or individual plates. The caramel coating will stick to the pan if left to cool. One piece per person is usually enough, because it is rich, but so delicious!
Carol Bench gave this recipe to me when we were doing Relief Society birthday brunches once a month at my house. Everyone who had a birthday that month was invited, usually 8-12 people, an interesting and random variety of people who all got to know each other over Creme Brulee French Toast. Carol baked a pound of bacon on a rack placed on a half sheet rimmed cookie sheet, 375 for 20 minutes. Someone brought a bowl of cut up fruit. The magic was, the French Toast was prepared the night before and just popped into the oven to be ready to eat when the guests came. This could be a fun Conference tradition or Christmas morning breakfast.
1/2 cup butter
1 cup brown sugar
2 Tbsp. white corn syrup
1 loaf Texas Toast (thick cut slices)
Melt butter, brown sugar and corn syrup over medium heat in a saucepan and stir until smooth. Pour onto a 11 1/2 x 17 rimmed cookie sheet; spread evenly. Place 12 slices of Texas Toast over syrup. They fit perfectly, if a bit tightly.
Mix together, in a glass 4 cup measuring cup with lip to pour easily:
1 1/2 cups half and half
5 eggs
1 tsp. vanilla
1/2 tsp. salt
Pour egg mixture over the bread. Refrigerate overnight.
Bake at 350 degrees for 30-40 minutes, until toasted but not brown. Remove from the oven and immediately take off cookie sheet with a spatula and turn over on to a platter to keep warm, or individual plates. The caramel coating will stick to the pan if left to cool. One piece per person is usually enough, because it is rich, but so delicious!
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