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Spring has arrived in earnest and two holidays synonymous with brunch—Easter and Mother’s Day—are just around the corner. Capture that springtime brunch buzz and impress friends by inviting them to an irresistible treat with Crème Brûlée French Toast.

Crème Brûlée French Toast

8 tablespoons (1 stick) butter
2 tablespoons light corn syrup
1 cup firmly packed light brown sugar
6 (about) slices Italian bread, 1/2 inch thick
5 eggs
1 1/2 cups heavy whipping cream
1/4 teaspoon salt
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Grand Marnier
1/2 cup firmly packed light brown sugar

Combine the butter, corn syrup and 1 cup brown sugar in a medium saucepan. Heat over medium heat until the butter is melted, stirring frequently. Pour over the bottom of a 1-quart baking dish coated with nonstick cooking spray. Arrange the bread slices over the brown sugar mixture so that the bread fits snugly in the dish.

Whisk the eggs, cream, salt, vanilla extract and Grand Marnier in a bowl. Pour evenly over the bread. Cover the baking dish with plastic wrap and chill for 8 hours or overnight.

Preheat the oven to 350 degrees F. Sprinkle 1/2 cup brown sugar over the top of the layers. Bake for 40 to 45 minutes or until the top is golden brown.

Serves 6