Today’s #Sunday Supper theme is budget friendly dinners. Breakfast for dinner is nothing new, so why not expand beyond the usual eggs, pancakes and waffles to an elegant French toast casserole. Creme brulee French toast has been one of my go to brunch recipes for over a decade. I’ve made it for birthday gatherings, teacher breakfasts and overnight guests. Since the prep is done the day before, all you need to do in the morning is brew the coffee and fry up some bacon… and, voilà, you have a splendid, inexpensive meal. It’s perfect for breakfast, brunch and/or dinner…and as a bonus, it’s an entrée and dessert all in one!
This poofs up magically in the oven, but falls almost immediately. If you love caramel, this is a legitimate way to get your fix…I hope you’ll give it a shot the next time you have out of town visitors.
#SundaySuppers is the brainchild of Isabel of Family Foodie. Please check out her blog if you’re interested in joining us.
Crème Brûlée French Toast….#SundaySupper~
- 1/2 stick butter
- 1/2 cup brown sugar
- 1 tablespoon corn syrup
- A half loaf of brioche or challah bread
- 3 eggs
- 3/4 cup half and half
- 1 teaspoon vanilla
- 2 teaspoons Grand Marnier
- Pinch of salt
Adapted from Epicurious
- In a saucepan, melt the butter with brown sugar and corn syrup, stirring till smooth and sugar is dissolved. Pour into a 9 x 9 inch baking dish. Cut one inch slices of bread and arrange in one layer over caramel, cutting a slice if needed to cover completely.
- Whisk together eggs, then add half and half, vanilla, Grand Marnier and a pinch of salt. Pour over bread, then cover and refrigerate overnight.
- The next morning, bring French toast out of the fridge and allow to sit at room temperature about an hour. Preheat oven to 350º. Bake, covered, till puffed and golden, about 25-30 minutes.
- To serve, flip slices so caramel layer is on top. Serve with berries and real maple syrup if desire.
- Serves 4.
- Easily doubles. Use a 9 x 13 dish and bake for 35-40 minutes.
Other participants this week include: