This is hands down one of my favorite breakfast dishes. My mom started making it for Christmas morning many years ago and it is now tradition. It's super rich so I only make it once in a while, but you will never want to go back to regular French toast again! Just a heads up, this is best if it sits overnight so plan ahead.
Creme Brulee French Toast
adapted from Food Network
Ingredients
1 stick unsalted butter
1 cup packed brown sugar
2 TBS dark corn syrup
1 loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 tsp vanilla
1 tsp dark rum (optional)
1/4 tsp salt
Directions
In a small saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.
Cut six 1-inch thick slices of bread and trim crusts. Arrange bread slices in one layer in baking dish, over the sugar and butter mixture. It will be a tight fit. In a bowl whisk together eggs, half and half, vanilla, rum and salt until combined well and pour evenly over bread. Chill bread mixture overnight.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Let it sit on the counter for about an hour before baking. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Enjoy!
Cut six 1-inch thick slices of bread and trim crusts. Arrange bread slices in one layer in baking dish, over the sugar and butter mixture. It will be a tight fit. In a bowl whisk together eggs, half and half, vanilla, rum and salt until combined well and pour evenly over bread. Chill bread mixture overnight.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Let it sit on the counter for about an hour before baking. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Enjoy!
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