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.


Your Camp Cazadero Staff