Saturday, November 23, 2013

creme brulee french toast

The first time that I made this dish, I was in college. It was for our Thursday Night Dinners, when we all got together and ate food and played video games or watched Harry Potter... those were some of the best nights of my life. The first time I made this, though, I made a big mistake and used a disposable baking pan that had ridges on the bottom. So parts of the toast had the crispy bottom, and other didn't. Well, I've never made THAT mistake again.
The "brulee" part of the french toast comes from this yummy caramel sauce. It's just one stick of butter, brown sugar and corn syrup. Once this has melted all together, you just pour it into a pan. A flat bottomed pan.
Make sure you spray the pan with cooking spray, too. It's important.
You want nice thick slices for this, so I just buy a roll of french bread and slice it up myself. Try to cram as many slice as you can in the pan, because you'll regret it if you don't.
Another thing that makes this meal so decadent and amazing is that you use half and half and 5, count 'em, 5 eggs to pour allll over the bread. Just a little splash of vanilla and some cinnamon really punches it up.
So, yea. Like I said. You're going to pour that creamy goodness all over the bread. And then this is going in to the fridge for at least 4 hours. Overnight is better.
See how much liquid is gone? The bread has soaked all that yummy goodness up. This is going to go into the oven for 25-30 minutes until the bread is golden brown.
The bread will still be squishy and french toasty, and the bottom will be caramelized and perfectly "bruleed". Have your own Thursday Night Dinner and chow down!
Creme Brulee French Toast
Adapted from Six Sisters Stuff!
1 loaf french bread, sliced thick
1 stick butter
2 Tablespoons corn syrup
1 cup brown sugar
1 1/2 cup half and half
5 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon

In a large bowl, whisk together half and half, eggs, salt, vanilla and cinnamon. Set aside. In a small saucepan over medium low heat, melt together butter, corn syrup and brown sugar until smooth. Pour sugar mixture into the bottom of a 9x13 pan that's been coated with cooking spray. Press each slice of bread into the sugar mixture and pour the egg and cream over the bread so that each slice is well coated. Cover with plastic wrap and place in fridge for at least 4 hours, but ideally overnight. The next day, preheat oven to 325 degrees. Bake in oven for 35-40 minutes or until bread is browned and toasted. Serve immediately and enjoy!