Overnight Creme Brulee French Toast
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great)
4 eggs
1 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon
1/2 c. butter
1 c. brown sugar
2 T. corn syrup
12 slices of thick day old bread (Jimmy Johns wheat bread is great)
4 eggs
1 c. cream or milk (but cream is best for creme brulee)
1/4 t. salt
1 t. vanilla
cinnamon
Combine butter, brown sugar and corn syrup in saucepan over medium heat. Stir occasionally, until sugar is dissolved. Remove from heat and pour into a sprayed cookie sheet, covering entire pan.
Place the bread on top of the caramel filling the entire pan.
Mix together the eggs, cream, salt, vanilla and a few shakes of cinnamon. Pour over the bread and sprinkle with more cinnamon, cover, and refrigerate about 8 hours.
Bake uncovered at 350 for 30 minutes. Remove from oven and dump onto a platter or pan. Serve with whipped cream.
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