Creme Brulee French Toast

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I did not have Grand Marnier but added vanilla bean paste for a more classic Creme Brulee but it was not needed. I used 1" thick Brioche loaf slices. Once you put the bread on the brown sugar syrup, you can't move it. The egg mix ran off faster than was soaking in so I ended up spooning the rest on the bread. Adjust process depending on what bread you use. Next time, I will soak both sides in a separate pan THEN lay those over the brown sugar syrup. When baking, the top was a little crisp but probably because I used a slightly bigger pan. Flip the bread when serving so the sugar is on the top side and the rest don’t get stuck in the pan. For me, it’s not creme brulee unless you have a layer of bruleed sugar so I used turbinado sugar and bruleed it. All agreed that the extra step of bruleed sugar was far better and truly made it Creme Brulee French Toast. Otherwise, it’s just sweet, vanilla French toast. Reduce brown sugar if you want.

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I've been making this recipe for every family holiday or birthday brunch for years. It's so simple but it's so yummy. I've never enjoyed Grand Mariner so I have always left it out. And I always use regular salted better (I used to buy unsalted specifically for this recipe but honestly I don't taste the difference. Also, I spinkle the top with cinnamon before I put in the refrigerator. Every now and then I slice the challah bread thinner and add a layer of apple pie filling, cream cheese and cinnamon suger between layers of bread before I pour the egg mixture. I made it yesterday morning and it only sat in the fridge for 5 hours before I baked it and it was still perfect.

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This was really tasty. Made it last night for todays New Year's breakfast. I followed the recipe but added a bit more Grand Marnier and used maple syrup instead of the corn syrup. Also ended up with about 9 slices of bread instead of the 6 it asks for. It puffed up beautifully at 45 mins. I also topped the french toast with fresh raspberries. YUMMY

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I found this recipe a few years ago. My family & friends absolutely love it. I substitute almond extract for Grand Marnier & use half the sugar.

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It's very rich and very decadent but once a year on Easter we have this. Wonderful breakfast but go walk ten miles afterward to burn off those calories. Also--- add more Grand Marnier!

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I have had this same recipe for about 15 years and serve it every Christmas and Easter morning as well as throughout the year as a special treat for my kids. I even make extras in disposable foil pans and put them in the freezer to cook later (just thaw overnight. I have also made it with brioche rolls, but my family prefers Challah. I also usually slice off the bottom edge of the Challah. It is always served on the first day of school at our house.

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My family and friends all loved this recipe as is. Then I tried it with pomegranate molasses instead of Karo and Chambord instead of Grand Marnier and topped it with whipped cream and fresh berries. Even bigger hit!

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When I made it last time I did not have challah bread, so I used some other bread (I think it was baghatte. It has been sitting in the fridge and was very crusty (I cut it larger than 1 inch and left the crust on. It came out perfect and it was not too sweet. I am planning on making it again for Mother's day this weekend.

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Comes out perfect every time and is so simple to make. The one variation that I have made to this recipe is to use agave nectar in place of the corn syrup and no one knows the difference. I also forgot to add the agave the last time and just did the butter with the brown sugar and it made no difference. I think eliminating it altogether will resolve the issue some folks are having with it being too sweet. I also make sure to use the entire loaf of challah perhaps that might help with it being too sweet.

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This is great for the holidays with eggnog instead of half and half.