This Creme Brulee French Toast is a breakfast favorite – and is super easy because you do all of the work the night before!
I remember the day when I got to actually watch daytime TV. And I actually saw the very first episode of The Chew. These days, while there may not be time to tune in every day, I’m glad that I can at least have a way to access their recipes!
I have actually reviewed the first book from The Chew, so I was excited when the publisher sent me this second book. I’ve actually been sitting on it for months. You see, there is a pound cake recipe with orange glaze in this book that is so good. One of the best that I’ve had. But I’ve tried every trick in the book, and made that cake no fewer than 4 times, and could never get it to come out of the pan cleanly. I finally gave up, and took a little break from the book, and then came back and tried a different recipe. Thankfully, this second recipe gave me no problems at all!
This book is full of recipes that have not only been made by the hosts of the show, but by some viewers that have been able to make their recipes on the show. I thought that was a really fun concept! The book has all kinds of recipes: breakfasts, weeknight dinner, weekend dinners, and a great variety of desserts as well.
Here are the details:
Number of Photos: some. Definitely not a photo of every recipe, or even every other recipe for that matter. But there are some photos, as well as photos from the show.
Difficulty level of recipes: easy to medium. I think these recipes are supposed to be easy enough for anyone to pick up the book and cook from, but we do have to remember that most of the hosts are chefs. So some of the recipes might be a little intimidating if you aren’t a regular in the kitchen. But there’s nothing super crazy, either.
Availability of Ingredients: easy to medium.The majority of the ingredients should be easily obtained, but there are a few ingredients that might be more specialty, like ground lamb or fresh mussels (still can’t find these at my local grocery store!)
Other recipes I want to try:
Lemon Ricotta Pancakes
Toasted Almond Ricotta Fritters
Pulled Pork Sliders
Daphne’s Asian-Style Turkey Meatballs
Baked Salmon with Honey Sesame Chili Teriyaki
Sausage and Beef Casserole
Apple Crumb Cake
After I gave up on the cake, the next recipe on my list to try was this Creme Brulee French Toast. I love breakfast. And while I don’t often eat breakfast recipes at breakfast (I’m more of a breakfast for dinner type of gal), breakfast foods are probably my favorite.
And now that the holiday season is here, this Creme Brulee French Toast is a great recipe to have on hand for holiday mornings. Or for company!
This recipe couldn’t be any easier. A caramel-like layer goes on bottom, followed by the bread, which is all topped with a nice custard. Then it all goes into the fridge overnight before you bake it up in the morning. I did make a few changes to the original recipe. I omitted the alcohol from the original, plus I cut my bread into cubes instead of slices since I thought more of the bread would have a chance to get that creme brulee layer on the bottom.
This is such a delicious and rich breakfast treat. I served it with berries, syrup and whipped cream, but it would really be good just as it is, on its own. This is a great recipe for a crowd, and is definitely a crowd pleaser!!
Want more breakfast casseroles?
Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup
Blueberry Banana French Toast Bake
Cranberry Orange Baked French Toast Casserole
Ham and Cheese Breakfast Casserole Recipe
Tater Tot Sausage Breakfast Casserole from Plain Chicken
Crock Pot Overnight Breakfast Casserole from The Gracious Wife
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This Creme Brûlée French Toast is a breakfast favorite – and is super easy because you do all of the work the night before!
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 loaf Italian or French bread (about 1 lb)
- 8 eggs
- 2 cups half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- maple syrup and whipped cream, optional
Melt the butter in a small saucepan. Add the brown sugar and corn syrup and stir until the sugar is melted. Pour into the bottom of a 9×13-inch baking dish.
Cut the bread into 1-inch cubes. Place in the baking dish over the brown sugar mixture in an even layer.
In a bowl, whisk together the eggs, half and half, vanilla and salt. Pour over the bread. Press the bread down into the mixture if needed to make sure all of the bread is soaked with the liquid. Cover with foil and refrigerate overnight.
Remove the dish from the fridge and allow it to come to room temperature.
Preheat the oven to 350ºF.
Bake covered for 20 minutes, then remove the foil and continue to bake for an additional 15-25 minutes, or until puffed and golden brown.
Serve topped with maple syrup and whipped cream, if desired.
Recipe adapted from The Chew Approved
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 669
- Sugar: 43 g
- Sodium: 2184 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 319 mg
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