Creme Brulee French Toast

I think I have a fetish with Creme Brulee. It’s one of my favorite desserts (besides ice cream, of course.) You really should try it. It was my first recipe here at “Or So She Says….”.  If you make it, everyone will think you’re a well-seasoned chef! Then came along my cute sister-in-law and had to show me up with Creme Brulee French Toast! It’s oh-so-divine, my friends AND very easy!Your ingredients: French bread, eggs, half and half-(I actually used whipping cream-yikes!), butter, brown sugar, vanilla, salt, cinnamon and corn syrup. (This is not a Paula Deen recipe)

In a saucepan over low heat, combine the butter, brown sugar and corn syrup. Put this in the bottom of a cookie sheet. (Don’t use a glass baking dish- it will turn out soggy)

In another bowl, mix together the eggs, half and half, cinnamon, salt and vanilla.

Let the French bread take a bath….. (you can do this part the night before and cook it in the morning) Just let it set in the fridge overnight.

Bake at 350 degrees for 16-18 minutes per side. Flip halfway through cooking.

It will be a hit I promise! Enjoy!

Creme Brulee French Toast

1/2 cup butter
1 cup brown sugar
2 T corn syrup

Melt ingredients together and pour in the bottom of a metal cookie sheet. Don’t use glass or it will turn out soggy.

For the dip:
5 eggs
1 1/2 cups half and half
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt

Mix together and dip the french bread. Place the bread on top of the syrup in the pan. You can make this the night before and cook it in the morning, or cook it right away. Bake at 350 for 16-18 minutes on each side. Flip halfway through. This is very sweet. We don’t use any syrup!
~ Jessica