Creme Brulee French Toast

Ah, the sinfully decadent, Creme Brulee French Toast as promised! This recipe is from Gourmet Magazine's July 1998 Issue. I stumbled upon it via Epicurious when hosting a bridesmaid shower way back, and have been recommending it ever since. I've shown the ingredients below and some quick notes, but please click on the actual link for the exact recipe.

This would be perfect to make for a Sunday brunch. Not for tomorrow morning, because it tastes best if you let the egg mixture soak at least eight hours...overnight is better.



I've made it twice, and both times used brioche or challah bread (my favorite). Just like with regular french toast or bread puddings, it's better if the bread is not fresh, so it can really soak up the mixture.



I did not have Grand Marnier, so I substituted it with Chambord (left over from the $76 Punch), a good amount of orange zest and some orange juice. I don't think you can go wrong with anything, even if you left the alcohol out. I would recommend a touch of orange zest though, to balance out the ultra-sweetness. Believe me, I have a major sweet tooth, so that should give you a hint about this recipe.



You make the "creme brulee" portion by making a caramel mixture of brown sugar, corn syrup and butter, which coats the bottom of the pan. I liked cutting the challah bread into fluffly little clouds, and tucking them in as seen below, before covering with the egg mixture.



It is best if served fresh, so keep this in mind since you'll need about 35-40 minutes of baking in the oven. If you're bringing it to a party, you could even bake it there. It will make the house smell great!



This particular batch was walked to Robin's house in about 12 inches of snow on a lovely Saturday morning, unbaked. That part is completely optional, and not really recommended.

Let me know how it goes!