Thursday, August 20, 2009

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.
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Malea said...

K, I was sold as soon as I saw that it was made with Challah. We like to have the tasty Jewish bread for our Sunday mid-day snack, with a little orange flavored olive oil. Thanks for the recipe, it looks divine.

Adri said...

That looks so yummy... I am going to have to try that.

Dianne and Sean said...

Sounds yummy. You can't go wrong with butter, sugar, and cream :)

Lindsay said...

Sounds delicious! I wonder if my bakery would make that bread for me. :)

Abbigail said...

It is beyond delicious! Christina helped me to make this dish for Ryan's graduation luncheon and it was a serious hit!!!!!!! SOOOO good. I could eat the whole pan even when it is cold.
Love the new header Christina.
Do you cook the bread in those cute white pans? Or is that just for presentation? I have been cleaning like mad, you will have to check out my toy basement on my blog. I am ready for a nap.

Janine said...

Thanks for the recipe! And for everything...I love your blog...

voncurtis said...

yummy can't wait to try it. i completely trust your sense of taste and deliciousness. julie (sorry, i'm logged into my sister-in-law's account but I promise it's me!)

Barbara said...

Thanks for the recipe. I did want it but had forgotten about it. Do you always use unsalted butter? I will scout around and see if I can find the bread. I wonder if home made bread would be good.

Emily said...

Mmmmmm. . . Thanks Kris Judd! You can't go wrong with that list of ingredients.

I love (want) your dishes, Christina.

Nikki said...


Karl said...

Gumma, try the bakery at Lees or Smiths for the bread. If they don't have it, Crumb Brothers or Old Grist Mill probably do.


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