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When Girl Meets 30

The Last Decadence: Creme Brulee French Toast

October 15, 2011 By Erin Kennedy 3 Comments

Yes, that is caramel dripping off the sides. 

We had a delicious brunch this weekend that was OMG good. It was one of those dishes that you know are so bad for you, but so damn good.

With the plan of starting a new diet (avoid these 4 diet mistakes) on Monday, then why not go out with a bang right? I stumbled upon this recipe online and never even knew something like this was in existence.

I literally had a 3 hour nap right after eating it. I fell into a delicious sugar coma. Now I can get on the diet wagon (with the latest research) with the remembrance of sugar on my lips.

My husband really enjoyed this dish but I must warn you it is very sweet. We had bacon with it to cut some of the sweetness between each bite. I told my husband that we would not have this again until a special occasion, but man, it was freaking good.

Creme Brulee French Toast
 
 This is with the egg mixture and placed right into the refrigerator. I sprinkled a little cinnamon on top.

Ingredients

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 2 tablespoons maple syrup
  • 6 slices Italian, French or Challah bread 1 inch thich
  • 4 eggs
  • 1 1/2 cups half-and-half cream
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
We just purchased a mini bottle at the wine store. It is a must for this recipe.
 
Directions
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Melt butter in a small saucepan over medium heat. Mix in brown sugar and maple syrup, stirring until sugar is dissolved. Pour into a 9×18 inch baking dish.
  3. Arrange bread in baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, and orange brandy. Pour over the bread.
  4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

 

Some recipes recommend to place the dish into the refrigerator after you put the egg mixture over the bread for 8 hours – overnight. Once you remove from refrigerator bring to room temperature before placing in the oven. I have made it both ways, baking it immediately and refrigerating overnight and I must recommend the overnight method. It was so good.
 
Happy Calories!
 

Filed Under: Recipes

Comments

  1. Dr. Reginia says

    October 15, 2011 at 11:48 pm

    I’ve come across similar recipes in recent weeks. I must say that the pictures here really make me want to try it. I think it will be something I’ll try around the holidays. (great reason to chow on some extra calories)

    Reply
  2. My Thirty Spot says

    October 15, 2011 at 11:52 pm

    Thanks Dr. Regina. I just got a new camera, and this was the first dish I was able to use it on. I am so pleased with the results of my amateur pics.

    Reply
  3. MerelyMarie says

    October 17, 2011 at 1:20 am

    Yummy! Looks delicious.

    Reply

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Erin Kennedy is the editor of My Thirty Spot, a lifestyle blog for sharing tips and stories for women in their 30s to live the best 30 lives we can. Read More →

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