Crème Brûlée French Toast

over 120mins

Ingredients for servings

  • 0.5 cup(s) unsalted butter

  • 1 cup(s) packed brown sugar

  • 2 tbsp corn syrup

  • 1 loaf challah bread, sliced see note

  • 5 eggs

  • 1.5 cup(s) half-and-half cream

  • 1 tsp vanilla extract

  • 1 tbsp brandy-based orange liqueur, such as Grand Marnier®

  • 0.25 tsp salt


  • Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a baking dish.

  • Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

  • Preheat oven to 175°C. Remove the dish from the refrigerator, and bring to room temperature.

  • Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned. Serve with powdered sugar.


Brioche or another similar light and fluffy white bread would be a good substitute.

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