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French Toast à la Crème Brûlée

Prep Time 15 minutes
Total Time 15 minutes
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Servings

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar firmly packed
  • 2 tablespoons light corn syrup
  • 6 1-inch thick slices day-old challah, (or more as needed to cover the pan)
  • 5 large eggs
  • 1-1/2 cups 2% whole milk, or half-and-half
  • 1 teaspoon vanilla extract
  • 2 teaspoons of freshly squeezed orange juice or orange flavored liqueur

Instructions

  • In a heavy saucepan set over medium heat, combine the butter, brown sugar and corn syrup. Stir constantly, until the mixture is melted and smooth.
  • Coat a 9 X 13 inch baking dish with non-stick cooking spray. Pour the mixture into the dish, tilting slightly so the caramel completely coats the surface.
  • In one layer, arrange the slices of bread in the baking dish.
  • Whisk together the eggs, milk or half-and-half, vanilla and orange juice or liqueur. Pour evenly over the bread. Cover and refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 350. Remove the casserole from the fridge and let come to room temperature. Bake, uncovered, for 35-40 minutes, or until puffed and the edges are golden brown. Serve with individual pieces turned over so the caramel is on top.