Thursday, May 24, 2012

Creme Brulee French Toast

Creme brulee french toast
My daughter decided to make me breakfast for mother's day. Of course I was delighted and a bit nervous about what my kitchen would look like when she was done.
We discussed and debated what she wanted to make and decided on one of her favorite breakfast dishes. The winner was creme brulee french toast. It is absolutely incredible and the majority of the work is done the night before.
Since we are trying to be healthier we lightened the recipe by using egg substitute and fat free half and half. It is still amazing. If you want the full-fat version use eggs and cream. If you have a bigger crowd- just double the recipe and make in a 9 x 13 (23 x 33 cm) baking dish. I like to use fairly thick slices of French bread or Italian bread for this. I think it holds up better.

1/4 Cup (55 g) of Butter
1/2 Cup (110 g) of Brown Sugar, Packed
1 Tbsp of Maple Syrup
Slices of Bread to Cover Bottom of 9 x 9 in (23 x 23 cm) Baking Dish
3/4 Cup (180 ml) of Egg Substitute or 3 Eggs, Beaten
3/4 Cup (180 ml) of Fat Free Half and Half
1 Tsp of Vanilla
1 Tsp of Orange Flavored Liqueur

Over low heat, melt butter, brown sugar, and maple syrup in a small saucepan. Stir until sugar is dissolved. Pour into a 8 x 8 in (20 x 20 cm) or 9 x 9 in (23 x 23 cm) baking dish.

Place slices of bread on top of caramel mixture.

In a separate bowl combine eggs, half and half, vanilla, and liqueur. Pour cream mixture over bread.

Cover with plastic wrap and refrigerate at least 8 hours or overnight.

When ready to bake, remove from refrigerator and preheat oven to 350F/176C/Gas Mark 4. Bake for 35-45 minutes until puffy and lightly browned.

The bottom line: will I make this again? Yes- wonderful and amazing.

1 comment:

  1. So I've made this four times now, each time playing around with the recipe a bit. Last night/this morning I made it again, but without paying attention I only made a single batch of the syrup and custard, even though I was putting six large slices of raisin challah in a 15x10 pan. I did use 1 cup of heavy cream instead of the listed dairy (I'd rather have a small amount of fat than the unnatural stabilizers in fat-free half-and-half). Interestingly, it worked out just fine, although next time I might add one more egg and a bit of water to the custard mix, as the bread could have been just a bit fluffier. I suggest that you might want to make this a few times and see if you are happy with the results using about half of the syrup and custard listed above... you may be surprised that it's still delicious but much lower in calorie and fat content!