Creme Brulee French Toast

Total Time:
8 hr 55 min
Prep:
15 min
Inactive:
8 hr
Cook:
40 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 (8 to 9) inch round loaf Challah bread
  • 5 large eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt
Directions

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.


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4.8 78
This stuff is amazing, but it might kill you with calories. Even with my lower-calorie modifications, I can only have a few bites or I go into a sugar coma. I use fat free half and half, egg whites only, and I reduce the amount of sugar and butter. Don't have Grand Marnier, so I use Kirsch which is just great. Serve it with a sprinkle of cinnamon, some fresh berries and a swirl of whipped cream. Then take a nap. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is great for the holidays with eggnog instead of half and half. item not reviewed by moderator and published
I have to agree with some of the reviews - my family thought this was a little too heavy on the sweet side. Even my three-year-old daughter thought it was too sweet! Next time, I'm going to cut the brown sugar in half and see how it tastes. Super easy to make, though! item not reviewed by moderator and published
I first made this a number of years ago and followed the recipe. It was so sweet that it made me sick to my stomach. It tasted great, but too much sugar for me so this time I made it and cut the sugar in half and all my guests said it was plenty sweet enough for them too. So I would say if you don't like extremely sweet things, cut the sugar in half. item not reviewed by moderator and published
I tried this recipe years ago just to do something different for Christmas morning and it has become a Christmas morning tradition since. I love that I can prepare it the night before and simply pop it in the oven the morning of. My family LOVES IT! Every time we do Christmas breakfast at a family member they always ask me to bring this dish, I actually have to make extra it goes VERY fast. If you like French toast try this version you will love it too. item not reviewed by moderator and published
This recipe has just earned status in our Christmas Day Brunch! Enjoyed by kids-adults alike! I did not have challah bread.....so just substituted with wheat bread and cut off the crusts! Delicious! item not reviewed by moderator and published
My friend shared this recipe with me and I'm glad she did... so easy to make since you prepare it the night before, and it's a hit with a large crowd. She made it for easter and I made it when my parents came to visit. They were impressed. Just make sure the bread is completely immersed in the egg mixture! item not reviewed by moderator and published
I made this for New Years Day breakfast and I think it will now be on permanent rotation!! I substituted fat free french vanilla creamer for the half and half to add a little more flavor. Came out excellent! I wish the bottom would come out a little more bruleed because it came out more like flan then creme brulee. Still amazing though! item not reviewed by moderator and published
I make this every New Year's Day morning. It is very simple because of the fact that I can make it the night before and then pop it in the oven in the morning. My friends have come to love it and they miss it when they are not able to come to visit. I changed up the recipe a bit and used only 4 eggs so it would be a little less "eggy". I also added a dash of cinnamon and nutmeg to the egg batter. I also dipped the bread in the egg batter then added it to the pan with the sugar. The remaining egg mixture was then poured over the top. My friends said that this year was the best year for the french toast. It's a great recipe and will continue to be a staple on my New Year's Day mornings! item not reviewed by moderator and published
This is not your typical french toast. It tastes like Flan - and if I make it again, I would probably put it in two smaller 8 inch pans, then flip them over onto a platter for presentation. Serve immediately, because the caramel layer will start to solidify if you wait. Nuts sprinkled on the caramel layer (pecans) would have won over my husband, who is not a huge 'egg' person. However, the butter caramel topping is rich enough for me without the nuts. I didn't have Challah, so I used two slices of potato bread stacked on top of each other, which worked out just fine. I added 2 teaspoons of Grand Marnier instead of one, and I still could not taste it. Orange zest might be a welcome addition instead... The flavor is good, but it needs something along with it - I didn't have bacon in the house,(I served it with fruit on the side) but a nice hickory or applewood smoky thick cut bacon slice would help cut the sweetness of this dish, and provide an interesting contrast. item not reviewed by moderator and published
The easiest brunch dish I have ever made! Over the holidays it was a perfect addition to the menus and everyone loved it! Oooo the sauce is so yummy! item not reviewed by moderator and published
I am this recipe for a brunch a few years ago and now it is a staple at all brunches and holiday breakfasts. item not reviewed by moderator and published
This has become a tradition in our house for Christmas morning breakfast. I once missed a year making it and everyone was disappointed. It is definitely something that everyone looks forward to! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Super easy and WAY yummy. A total brunch crowd-pleaser! Be prepared to hand out the recipe! item not reviewed by moderator and published
My family loved this!!! The only thing I'm unsure about is wether the bottom layer is supposed to be crunchy? Mine wasn't but it was still sooooo good! item not reviewed by moderator and published
The first time I made this, I didn't care for it. I tried it again and I love it. Bringing it to room temp. is important and I also feel that it taste better when using pure vanilla. I also added a sleeve of cinnamon graham crackers(crushed) on top before baking.I am sure you could add blueberries or some other fruit if you would like. item not reviewed by moderator and published
I have made this many times. First time I fixed it was for Christmas breakfast. Everyone loved it. I did not have the Grand Marnier so didn't use it & never have & the recipe is still great. It is even better the next day as a left over. I also usually don't use the Challah bread & it works fine. item not reviewed by moderator and published
I have made this dish many times and it is perfect! It is on the sweet side but what the heck! :) I use Kings Hawaiian Bread instead of the bread that it calls for. I also add peacans or walnuts. The Grand Mariner is wonderful but if you choose not to use it I'm sure it will be great! I usually let it sit for 24 hours and I do take it out quite early to let it set at room temp. I never get it quite entirely at room temperature but it still turns out awsome! I also sprinkle powder sugar all over it when it cools a bit. Leftovers are even better! item not reviewed by moderator and published
I make this every Easter, along with several other dishes that vary, and this is the one recipe that is requested over and over. This is so simple to make (the night before) and then just bake off in the morning. I love the idea one reviewer had of adding the nuts to the bottom of the pan! Will try that next year! item not reviewed by moderator and published
I made this for Christmas brunch for my family and they loved it. So, I decided to make it for the Inauguration brunch for extended family and a few friends, and I've had to print out 5 copies of this recipe today!! I made a few substitutions, like Portuguese Sweet Bread for Challah, and pure maple syrup for corn syrup. I even used Chambord in place of Gran Marnier for a bit of a rasberry flavor and it all works. Many thanks! item not reviewed by moderator and published
I made this for brunch and it was a big hit. I did alter the recipe slightly by adding more bread than called for and I think this kept the recipe from coming out soggy. item not reviewed by moderator and published
This has been my most requested recipe from family and friends. Please note, what the recipe does not tell you, spray the bottom of the pan with/pam so you can invert onto a platter for serving. I have substituted the challah for panettone, italian fruit bread, and put sliced peaches, raisins and craisins in and served it as a dessert with vanilla ice cream. If you think breakfast was a hit, try it this way. I called it "creme brulee bread pudding" served it for a New years dinner party. item not reviewed by moderator and published
This was awesome...easy to prepare and everyone loved it!! Served it at a brunch and it was gone within minutes. item not reviewed by moderator and published
The reciepe is a bit of work but it is oh so worth it when it is all done! It is so rich and so filling! I love it! item not reviewed by moderator and published
this recipe is awsome item not reviewed by moderator and published
If you are a fan of sweet breakfast food this will soon be on your "favorite" list. It is easy to make but takes some planning ahead in getting ingredients, over night in the fridge, room temp in the morning and 30-40 minute baking. That being said, this is SO worth the effort! It is out of the ordinary and delicious! It became a staple at our teacher appreciation breakfasts, with teachers asking weeks in advance if I was going to make it for them! The kids love it, too. So spring it on your family as a special treat. If it was easier to make it wouldn't be so special!! item not reviewed by moderator and published
Make this. You won't be disappointed. My co-workers beg me to bring it in to work at least once a month, and it's so simple that I usually oblige. item not reviewed by moderator and published
This dish was a wondeful variation of French Toast. I used the challah rolls and they worked out perfectly after shaving off the tops & bottoms. item not reviewed by moderator and published
Made this for Brunch and it was awesome. Everyone wanted the recipe. It is a keeper. item not reviewed by moderator and published
Yum, yum, yum! That's what I hear every time I make this. My mom made it for Christmas last year and we've been making ever since. it's so easy to make, and perfect for those days that moms want to sleep in because you just get out of bed and pop it in the oven and breakfast is ready! item not reviewed by moderator and published
I found a similar recipe to this one several years ago in Woman's World Magazine. I tried this version and it is equally yummy! You can omit the Grand Mariner if you want and it is still awesome. I have had more requests to bring this recipe than any others I have! If you like French Toast, you will LOVE this! item not reviewed by moderator and published
This dish is very easy, and extreamly tasty. I have made this for overnight guest and they loved this very tasty breakfast. item not reviewed by moderator and published
This recipe is so easy and SO yummy! If you like french toast & creme brulee you will love this. The brown surgar & butter coats the bottom of the soft challah bread and makes a nice coating! It always brings rave reviews. It is nice to make the day ahead. Great Brunch item! Easy to serve too. item not reviewed by moderator and published
Made this for something different on Christmas morning. It was really good. Very sweet. Definitely satisfies the sweet tooth. item not reviewed by moderator and published
I've made this for a couple of years and it's always fantastic! I do find bringing to room temp in the morning, impossible - still bakes in about 40 minutes. I add chopped pecans to the bottom of the dish before adding the brown sugar mixture. item not reviewed by moderator and published
It's just me and hubby, so I cut out 4 slices of bread, halved the portion and used 2 eggs instead. I only managed to soak the bread for 2 hours, but they came out real good! Next time I may use less sugar. item not reviewed by moderator and published
I am asked to make this every time the family comes to visit or we are on vacation. It's delicious and easy to do. item not reviewed by moderator and published
Anything creme brulee is my friend. This recipe is so delicious. It has now become our Christmas morning breakfast of choice and I serve it when we have guests. Everyone loves it. item not reviewed by moderator and published
So easy and delicious! I didn't even bother to remove the crust from my challah bread and it was still good. I also omitted the Grand Marnier since I didn't have any. I would make this over and over again. item not reviewed by moderator and published
Somewhat involved, but totally worth it! item not reviewed by moderator and published
My grown daughter fixed this as part of Fathers Day brunch. It was very good!! The texture was great, and the only things that may have been added is some cinnamon, or nuts, or even raisins. Don't overcook or the syrupy bottom will get hard. Very tasty! item not reviewed by moderator and published
this is the best french toast i have ever had. it is well worth the prep time. item not reviewed by moderator and published
I made this for my family on Mother's Day, and it was SOOOOO delicious! We sprinkled vanilla sugar on top - YUM! item not reviewed by moderator and published
This recipe is a great make ahead dish for breakfast brunch or even dessert! It's decadent and my family loved it. A must try. item not reviewed by moderator and published
I have made this recipe over and over again and everyone has loved it. It is easy and delicious and so quick since most of the work is done the night before. I have substituted many different kinds of bread in this recipe and it remains great. item not reviewed by moderator and published
Great to make ahead when you have overnight guests! item not reviewed by moderator and published
I made this for the first time recently and it turned out fantastic! I forgot to buy the half and half so I used 2% milk and it still turned out great. It really seemed like we were eating creme brule. It needs to be served immediately or the sugar will harden. I found the Challah bread at my local Kroger. Others suggest adding pecans, but this turns out very sweet and we felt it didn't need anything else. Super easy, super good. item not reviewed by moderator and published
As many others have, I had to substitute French Bread for the Challah in this recipe as Challah is not available in my small rural community. Overall, I think that this recipe is a real treat. However, I followed a friends suggestion and cut the amount of brown sugar in half to 1/2 cup. I'm glad that I did because it was incredibly sweet. That would have been fine with me but I doubt that anyone else in my family would have enjoyed it. My only real problem with the finished product was the overwhelming "eggy" taste. I'm not a big fan of eggs. Next time I attempt this recipe, I'm going to reduce the eggs to 3 and see if that works. item not reviewed by moderator and published
This recipe is absolutely wonderful! No need for butter or syrup! It?s great all by itself! My family finished it all off. Definitely would make this again! I used whipping cream and milk rather than half and half it came out great! item not reviewed by moderator and published
I made this for New Year's brunch but I subbed some stale croissants leftover from Christmas dinner. I did have to cook it for just a bi longer but other than that, the recipe went off w/out a hitch. Will become a family favorite! item not reviewed by moderator and published
I wanted to make a special breakfast for my family for Christmas morning, but I didn't want to make the same of waffles or french toast. I found the perfect thing when I found this recipe, it was delicious, it was felling and best of all it really was not real fuss to make. It looked like and tasted like I was in the kitchen for hours but in the time my husband gave my son a bath I was done with the main preparation. The next morning I popped it in the oven and by the time my family arrived, breakfast was done. item not reviewed by moderator and published
I make this by request quite often now. item not reviewed by moderator and published
I make this all the time now. It always turns out great and benefits from the addition of nuts (pecans are my favorite!) When challah isn't available, french bread works well, too. item not reviewed by moderator and published
Thoroughly enjoyed. Very tasty and surprisingly filling. Presentation on buffet table very inviting. Perfect addition to a brunch any season of year. item not reviewed by moderator and published
I have made this for years. Everyone loves it. I add chopped pecans. I have also prepared it two days ahead and it turns out great. item not reviewed by moderator and published
This was relatively easy to make since I don't cook much. It was a hit at my faculty breakfast! item not reviewed by moderator and published
This has beccome a mandatory item at every brunch I host or attend. item not reviewed by moderator and published
This is a great recipe. Instead of the Challah bread (not easily available where I live) a friend suggested I substitute Italian bread. It was fantastic, and a real crowd pleaser. item not reviewed by moderator and published
I haven't made this yet, but a friend did for a church breakfast (she left out the Grand Marnier) and it was great. Gone before anything else! She used french bread instead of Challah and put some chopped pecans on top. I only got a tiny taste, but I took the dish to the kitchen and cleaned it out good, eating every drop of the sauce and pieces of bread stuck to the side of the dish! EXCELLENT!! item not reviewed by moderator and published
I make this for out of town guests, and everyone loves it. item not reviewed by moderator and published
I make this for every brunch I throw! I cut the butter and sugar in half and it is still plenty rich. I add some sliced peaches in the sugar layer! WOW! item not reviewed by moderator and published
this is the most specatular dish that has pleasured my taste buds! so sweet! item not reviewed by moderator and published
This is very good and just melts in your mouth item not reviewed by moderator and published
This is a great make ahead recipe for a brunch and a crowd pleaser item not reviewed by moderator and published
I made this for brunch along with a fritatta. This was good but too sweet for my taste. My guests loved it however. Had the leftovers for dessert! item not reviewed by moderator and published
for the last couple of years I have made this recipe for Easter brunch, everyone loves it. item not reviewed by moderator and published
I have fixed this recipe twice and there has not been any leftovers either time. Everyone enjoyed with fresh blueberries and mimosas. item not reviewed by moderator and published
This is a little rich for breakfast - but it is so delicious. I made it and took it with me (travelled well) and heated up in the oven the next day...It was really delicious - The Grand Manier was a great touch item not reviewed by moderator and published
This has been the best recipe, by far, for special occassions. It has been a hit at showers and brunches and appears to be a lot more complicated to make than it actually is. I ALWAYS have someone ask me for the recipe after they've tried it. :) I really like to serve thick sliced bacon as a side to this yummy entree. item not reviewed by moderator and published

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