This decadent breakfast dish of crème brûlée French toast is soaked overnight and then baked. A little time consuming, but definitely worth the wait! The results are a delicious, flavorful French Toast that puffs up with a sweet sugary dessert-like crunchy crust while staying perfectly moist inside. Serve with fresh sweet strawberries macerated in Grand Marnier (or other orange-flavored liqueur).
- 1 loaf challah or brioche bread (sliced into 1 1/2-inch thick slices)
- 1/2 cup butter, unsalted (1 stick)
- 1 cup brown sugar (packed)
- 2 tablespoons corn syrup
- 5 large eggs
- 3/4 cup heavy cream
- 3/4 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 teaspoons Grand Marnier or Cointreau
- Optional: powdered sugar
- 1 quart strawberries (hulled and sliced 1/4-inch thick, lengthwise)
- 1/4 cup sugar
- 1/4 cup Grand Marnier or Cointreau
Make the French Toast
- Butter a 9 by 13 baking dish.
- In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish.
- Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.
- In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.
- Let dish stand at room temperature for 20 minutes before placing in the preheated oven at 350 F.
- Bake for 30 to 40 minutes until french toast is golden and puffed.
- Serve hot with drunken strawberries and powdered sugar sprinkled on top.
Make the Drunken Strawberries
- Combine sliced strawberries, sugar, and Grand Marnier in a small bowl.
- Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||19 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|