French Toast "Creme Brulee"
Votes: 3
Time: 55 min plus soaking time
Complexity: easily
Quantity: for a large company
Complexity: easily
Quantity: for a large company
Enjoy the dessert-like flavor of crème brûlée for breakfast, infused with this rich, filling French toast. Plan ahead and assemble the toast the night before, letting it soak overnight in the creamy filling. Spread a caramel sauce made from butter, brown sugar, and corn syrup over the bottom of a baking dish, top with slices of challah, and top with a mixture of eggs and cream. In the morning, all you have to do is pop the dish into the oven and bake the French toast. A great idea for a unique holiday breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 round challah, 20-22 cm in diameter.
- 5 large eggs
- 1.5 cups of low-fat cream
- 1 tsp vanilla extract
- 1 tsp. Grand Marnier liqueur
- 1/4 teaspoon salt
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Recipes with similar ingredients: challah, corn syrup, eggs, cream, Grand Marnier liqueur
Cooking the dish according to the recipe:
- In a small heavy-bottomed saucepan, melt the butter with the brown sugar and corn syrup over medium heat, stirring until smooth. Then pour the mixture into a 9 x 13 x 2-inch baking dish.
- Cut the center of the challah into 6 2.5cm-thick slices, reserving the ends for another use, and trim the crusts. Arrange the bread slices in a single layer in a baking dish, pressing them lightly to fit. In a bowl, whisk together the eggs, cream, vanilla, Grand Marnier, and salt and pour over the bread. Cover the dish and refrigerate for at least 8 hours and up to 1 day.
- Preheat the oven to 350°F (175°C) and bring the bread pan to room temperature. Bake, uncovered, on the middle rack of the oven until the toast is puffy and the edges are golden brown, 35-40 minutes.
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