Do you love dessert?
Better yet, would you like to eat dessert for breakfast? I thought so.
Did I mention how my very favorite dessert is creme brulee?
This is my perfect combo of breakfast and dessert!
Obviously this isn't something you would want to eat every day for breakfast, because you would need heart bypass surgery after a week of doing so. We do indulge in this breakfast every now and then though. I think Paula Deen would be proud of this recipe. On second thought, she would probably add more butter. Either way, this meal is tasty. Everything in moderation... including moderation, right?
I especially love that this breakfast is mouthwatering delicious and easy to make. You just prepare it the night before, and then pop it in the oven and bake the morning you want to eat it. Easy as pie. (wait, pie isn't very easy is it?) Easier than pie!
Creme Brulee French Toast
1/2 cup unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
challah bread sliced about 3/4" thick
1 1/2 cups half and half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based liqueur (like Grand Marnier)
1/4 teaspoon salt
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Slice challah bread to about 3/4 inch thick. (you could replace with some other thick, dense bread... I just love how challah soaks everything up) Arrange bread in dish in a single layer. Squeeze bread pieces tight together.
3. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over top of the bread. Cover and chill at least 8 hours, or overnight.
4. Preheat oven to 350 degrees F. Remove the dish from refrigerator, and bring to room temperature.
5. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
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We enjoy this meal with fresh berries and some whipped cream on top. No syrup needed.
Are you eating anything good for breakfast this week?