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Photo for - Crème Brulée French Toast

Crème Brulée French Toast

  • Preparation: 55 minutes

Ingredients

  • 1/3 cup (75mL) GAY LEA - Butter Prints - Unsalted
  • 3/4 cup (175mL) brown sugar, packed
  • 2 tbsp (30mL) corn syrup
  • 5 eggs
  • 1 cup (250mL) 35% whipping cream
  • 1/4 cup (50mL) Hewitt's - milk
  • 1 tbsp (15mL) grand marnier or orange juice
  • 1 tsp (5mL) pure vanilla
  • 1/2 tsp (2mL) salt
  • 12 stale raisin bread, slices, cut in half

Instructions

  1. In a small saucepan or microwave, melt butter with brown sugar and corn syrup, cook until sugar begins to dissolve. Stir until smooth. Pour into 13 x 9-inch (3.5 L) glass baking dish, chill until hard.
  2. In medium bowl, whisk eggs, Cream, Milk, Grand Marnier, vanilla and salt.
  3. Place half of the bread slices in a single layer over the chilled topping, and pour custard mixture over bread until just covered. Add another layer of bread slices, top with remaining custard. Cover and refrigerate on a flat surface overnight (8-12 hours).
  4. Preheat oven to 325° F (160° C). Bake uncovered for 45-55 minutes or until golden brown and firm in centre to touch and centre piece is not shiny.
  5. Run a knife along outside edges to release, let stand 5 minutes. Turn out onto serving platter, careful not to lose any of the syrup. Serve immediately.
  • Good source of riboflavin and folate.
Photo of - Crème Brulée French Toast

Ingredients

  • 1/3 cup (75mL) GAY LEA - Butter Prints - Unsalted
  • 3/4 cup (175mL) brown sugar, packed
  • 2 tbsp (30mL) corn syrup
  • 5 eggs
  • 1 cup (250mL) 35% whipping cream
  • 1/4 cup (50mL) Hewitt's - milk
  • 1 tbsp (15mL) grand marnier or orange juice
  • 1 tsp (5mL) pure vanilla
  • 1/2 tsp (2mL) salt
  • 12 stale raisin bread, slices, cut in half