French Toast a la Creme Brule or for a sweeter version, keep on reading for the Apple Stuffed French Toast Dripping in Caramel Sauce


french toast a la creme brule

Creme Brule French Toast

(6 servings)

1 stick (1/2 cup) unsalted butter
1 C packed brown sugar
2 TBLS. corn syrup
6 thick slices of unsliced Challa or Italian Bread Loaf(The challa doesn’t soak up as much of the liquid–but some guests like the moister Italian Bread Loaf)
5 large eggs
1 1/2 C. half-and-half
1 TSP. vanilla
1 TSP. Grand Marnier or some other orange liquor
1/4 TSP. salt
Chopped Pecans to place on bottom of pan (optional)

1.     In a small heavy saucepan, melt butter and add brown sugar and corn syrup(can be the dark or light kind) over moderate heat, stirring until smoothe. 

2.     Pour into a 13 X 9 X 2 inch baking dish that has been sprayed with Pam and if you wish, add either whole or crushed pecans.  Arrange bread slices in one layer in baking dish on top of brown sugar/butter/pecan mixture, squeezing the slices slightly to fit.

3.     In a bowl or blender, whisk/beat together eggs, half-and-half, vanilla, Grand Marnier, and salt until well combined.  Pour evenly over bread. 

4.      Chill bread mixture, covered, at least 8 hours ahead and up to 1 day.

Preheat oven to 350 F, and bring bread mixture to room temp.

Bake bread mixture, uncovered, in middle of oven till puffed and edges are pale golden–about 35 to 40 minutes. If the top of the bread at the end is not brown enough for your taste, turn on the broiler for a couple of seconds–but watch CAREFULLY because the browning can go faster than you think.)

Sprinkle with powered sugar and serve immediately with cut fresh fruit, preserves, and/or maple syrup on the side.

Bon Appetit,

Margot Van Horn Owner/Innkeeper



May 15, 2012     Apple Stuffed French Toast Dripping in Caramel Sauce

In reading the latest PAII email newsletter, Jeanne Sager, who writes for the Stir, offered this variation on the above.  It definitely sounds very much sweeter, but for those with that intense sweet tooth to satisfy here it is:

Use the same recipe as above only instead of 6 thick slices of Challa or Brioche, cut the slices in 12 1/2 inch pieces.

You’ll also need 1 C. chopped pecans and 2 tart apples, peeled, and sliced thinly

Instead of 5 eggs, you’ll need 6 eggs

Instead 1 C. half & half, it calls for one & half C. milk

In the egg, milk mixture, add 1 1/2 Tsp. Cinnamon, 1 Tsp. vanila, 1/4 tsp nutmeg, and some salt to taste

Put the melted butter, brown sugar, & corn syrup in your 13 X 9 inch oven dish; place 1/2 of the bread in it; place the pecans and sliced apples on top; then place the second layer of bread. Pour the egg/milk mixture over all; refrigerate overnight and cook in 35o oven 35 to 40 minutes.

There’s a Caramel Sauce to pour on top:

1/2 C. brown sugar

1/4 C. cubed butter

1 Tblsp corn syrup

Cook these ingredients in a small pan until smooth and bubbly.  Use to pour over the French Toast.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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