Creme Brule French Toast Recipe
Crème Brûlée French Toast
Step #1
1 stick (1/2c) butter
1 cup packed brown sugar
2 tablespoons corn syrup or maple syrup
In a saucepan melt butter with brown sugar and corn syrup, stirring until smooth. Pour into a 9" x 13" baking dish.
(We line it first with parchment paper for easy clean up.)
Step #2
1 round loaf sourdough bread
Cut sourdough bread (almost any bread or croissants will work) into 1 inch squares.
Step #3
5 large eggs
1 ½ cups half and half
1 teaspoon vanilla
¼ teaspoon salt (opt)
In a bowl whisk together eggs, half & half, vanilla and salt until combined and pour evenly over bread.
Chill, covered with aluminum foil overnight.
Step #4
Bake 350 degrees, still covered for 35-40 minutes or until puffed and edges are golden.
Turn upside down into another pan and serve immediately.
Makes 6 servings.
For the camp commercial pans:
Double Step #1 and quadruple Step #3.
Enjoy!
Your Camp Cazadero Staff