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Photo for - Crème Brulée French Toast

Crème Brulée French Toast

Fabulously rich and oh-so-simple. This is a super recipe to take to the cottage. You’ll be the star of the weekend.

  • Preparation: 55 minutes

Ingredients

  • 1/3 cup (75mL) GAY LEA - Salted Butter
  • 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) orange juice, or Grand Marnier
  • 1 tsp (5mL) pure vanilla
  • 1/2 tsp (2mL) salt
  • 12 slices raisin bread, day old and cut in half

Instructions

  1. In small saucepan or microwave, melt butter with brown sugar and corn syrup until sugar begins to dissolve. Stir until smooth. Pour into 9” x 13” (3 L) glass baking dish; chill until hard. In medium bowl, whisk eggs, cream, milk, Grand Marnier, vanilla and salt.
  2. Place half of bread slices in single layer over 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 to 12 hours).
  3. Preheat oven to 325°F (160°C).
  4. Bake uncovered for 45 to 55 minutes or until golden brown, firm in centre to touch and not shiny in centre. Run a knife along outside edges to release, let stand 5 minutes.
  5. Turn out onto serving platter, careful not to lose any syrup. Serve immediately.
Photo of - Crème Brulée French Toast

Ingredients

  • 1/3 cup (75mL) GAY LEA - Salted Butter
  • 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) orange juice, or Grand Marnier
  • 1 tsp (5mL) pure vanilla
  • 1/2 tsp (2mL) salt
  • 12 slices raisin bread, day old and cut in half