creme brulee french toast

Evertime I make this, someone wants the recipe. Well, unless it is for my husband and kids. They don't want to know the recipe. They just want me to make it.

I got this recipe clear back in Chicago. I had it at a baby shower and it was love at first bite. Kris Judd was kind enough to put the recipe in the ward Relief Society cookbook.

Don't worry, it is tastier than it is photogenic.

Creme Brulee French Toast

1 loaf Challah bread (egg bread)

1 c. unsalted butter

2 c. brown sugar

4 T. corn syrup

10 large eggs

2 c. half and half

2 tsp vanilla

1/2 t. salt

In a small heavy saucepan melt butter, with brown sugar, and corn syrup, over medium heat, stirring until smooth. Pour into a 13x9 baking dish. Cut 6 slices one inch thick from the center of the bread, discarding the ends. Arrange the bread slices in one layer in the dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla and salt until well combined. Pour mixture over bread. Cover with plastic wrap and chill at least 8 hours and up to 1 day. In morning, preheat oven to 350 degrees. Bring bread mixture to room temperature about 20 minutes before placing in oven. Bake uncovered in middle of oven 35-40 minutes or until puffed and edges are pale golden. Serve hot immediately.

My notes:

I get Challah at my local grocery store bakery. I just call ahead and they will make it for me. I have also used any dense bread. French bread does not work. It is way too soggy and Samuel freaks out.

I half the amount of the caramel stuff (butter, brown sugar and corn syrup) and no one misses it at all.

I don't discard the ends. I feed them to my family, the ducks, or I just stick it in the pan.

I usually split this into 2 or 3 dishes so I can give some away. Because my family really doesn't need to eat a whole 13x9 pan of sugar, white bread, and cream.