Creme Brulee French Toast - Sweet Potato Chronicles - Sweet Potato Chronicles

Creme Brulee French Toast

I've always gone home for Christ­mas, even when I got mar­ried. My mother-in-law was very gen­er­ous and always sug­gested I go home to my par­ents on the hol­i­days since I'd moved so far from them. When I think of her now (two years after we lost her), I remem­ber all her unselfish love. She'd send her only child to his in-laws so I could be happy.

This year, we're stay­ing in my home. My par­ents are spend­ing it with us as well as my father-in-law, and it's now my turn to be the grown-up and "host" Christ­mas.   Cook­ing under pres­sure isn't my forte, so I got this French toast recipe from a friend. Since you pre­pare it the night before and then throw it in the oven and for­get it, I had to assume it was designed with myself in mind. It's so frig­gin deli­cous and easy, I fig­ure it will make me look like a super­star. My friend nor­mally adds Grand Marnier, but I leave it out because I never have any handy. I'm sure I'll regret that.

Creme Brulee French Toast

1 stick (1÷2 cup) unsalted but­ter
1 cup packed brown sugar
2 table­spoons corn syrup
1 loaf egg bread or coun­try white (slice ends off and use mid­dle por­tion, cut off crust)
5 large egss
1 1/2 cup half and half
1 tea­spoon pure vanilla extract
1/8 tea­spoon salt


In a 13x9  bak­ing dish, arrange one inch slices of the bread until they cover the bot­tom sur­face of the pan. It's fine if their packed in their like sar­dines. Set aside.

In a small sauce pan over medium-low heat, melt the but­ter and brown sugar, stir­ring con­tin­u­ally. Add the corn syrup. Mix until smooth and then pour over bread.

In a medium mix­ing bowl, whisk the eggs, half and half, vanilla and salt. Also pour over bread. Cover and place in refrig­er­ate for at least 8 hours.

Pre­heat oven to 350 and bring bread pan to room tem­per­a­ture. Place on mid­dle rack of oven and bake for 35 to 40 min­utes or until puffed and edges are golden brown. Serve hot from oven with berries. 

Scar­lett really wanted to help until she real­ized cook­ing would cramp her play time with nana. She told me her "babies" needed her. They were in the hos­pi­tal. Even in pre­tend, kids get sick and throw a wrench in the plans. She shoved them under a chair in the liv­ing room. I haven't been allowed to move them. I guess it's more seri­ous than what she ini­tially thought.

With fresh berries and some con­fec­tionary sugar (did I just say that), it's a ridicu­lously deca­dent break­fast, but who cares. I know this blog is about feed­ing kids healthy food, but I'm assum­ing we can make excep­tions at the holidays.  I didn't even miss the Grand Marnier, but try yours with one tea­spoon and let me know how it goes. You could eas­ily make this a nice dessert too. Or don't make it at all and save the calo­ries. For­get I said that.



  1. Joyce says:

    Wow!!!! wow!!!! wow!!!
    Guess who is mak­ing French toast ala Creme Brulee lol
    Your recipes rock big time!!!!!

  2. Amy says:

    I have a sim­i­lar recipe but with­out the creme brulee which must add a whole other level of awe­some­ness. Do you really pour the sugar sauce on before the egg? It sounds backwards.

  3. […] Creme Brulee French Toast is as it sounds. Damn. Good. […]

  4. Sharon Meagher says:

    how much Grand Marnier? and where do you add it?

  5. […] French toast we've ever posted but it's not the worst either. (Please see our diet-busting creme brule French toast for that.) I am going to tell you that if you can't get your kid's to eat blue­ber­ries (oh […]

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