Thursday, May 19, 2011

Serving Up {Breakfast}: Creme Brulee French Toast

How quickly can you get to the store and back?  Seriously!

This recipe was posted on my friends blog and it's like eating dessert for breakfast, or dinner as it is often served at our house.  The original recipe included a syrup (which I included the recipe for) but after the first time of making this, I just don't use.  Don't get me wrong.  I'm all about hyperglycemia, but the French Toast has so much sweet, yummy goodness that I don't feel that it needs any additional (sugar).  That said, it's not to say I don't make other additions.  I frequently add just a dash of fresh orange juice (and zest) to the egg mixture - it brightens the flavor ever so slightly.  My mom has also made it and added chopped pecans.  So yummy!

So go ahead and play around with it.  You aren't going to go wrong unless you don't make it :)

(recipe from Kelli A.)
printable version

1/2 cup butter
1 cup brown sugar
2 Tbs. corn syrup
1 loaf Texas toast bread
5 eggs
1 1/2 cups half and half
1/4 tsp. salt
1 tsp. vanilla

In a small saucepan melt the butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan and spread as needed to cover the entire surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together the eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up.

Magleby's Syrup
1 cup butter
1 cup white sugar
1 cup heavy whipping cream
1/2 tsp. vanilla

Bring butter, sugar and cream to boil and stir until sugar is completely dissolved. Remove from heat and add the vanilla.

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