Creme Brûlée French Toast
Understandably you can't guarantee that something will happen at any given time on any given day. Unless you're having Christmas brunch at my parent's house. The menu is the same every year. There has only been one unforgivable menu change and the threat of removing another, but the parents have to contend with the children and the children have spoken. The menu doesn't change.
One of the required menu items, Creme Brûlée French Toast.
Remember how I just said there was an "unforgivable menu change?" There was this one time several years ago, moms decided to make a blueberry French toast something instead of the Creme Brulee French Toast. She has yet to live down that mistake.
For the record, I will say the blueberry French toast was delicious, but it wasn't tradition!
A few times she has threatened to stop making another brunch favorite, the Crab Delights. However, after the blueberry French toast disaster of '15, I think she realizes there is a real possibility of pitch forks, torches and a mob of angry children at her doorstep.
At this point, you may want to subscribe to this blog because when the Crab Delights hit the world wide web, life as you know it will never be the same.
What I love about this style of French Toast is how simple it is to put together and the uncomplicated prep work is done the night before. Then you simply wake and bake.
Do yourself a favor and make a breakfast this weekend that will be the envy of all other breakfasts. Keep in mind this process starts the night before.
CREME BRULEE FRENCH TOAST:
1 stick of unsalted butter
1 cup of packed dark brown sugar
5 eggs
1 1/2 cups of half and half
1 teaspoon of amaretto extract*
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 French baguette
*My mom uses 2 teaspoons of vanilla extract in her recipe instead of the amaretto extract. I love the combination of cherry and almond flavors the amaretto brings to the dish. This addition can never happen on Christmas morning, but safe for the rest of the year.
Slice the baguette into 11/2 inch pieces.
In a small saucepan over medium heat, melt the butter and sugar together until smooth.
Pour the mixture into a 9 x 13 inch cake pan.
In a large bowl, whisk the cream, eggs, extract and salt together. Set aside and place each slice of baguette on top of the melted sugar. Squeeze them tighlty together. They will all fit, promise.
Pour the custard over top of the bread covering each slice as much as you can.
Cover with plastic wrap and refrigerate overnight.
The next morning, preheat your oven to 350 degrees and pull your French toast out of the refrigerator.
Uncover your French toast and place the pan in the oven for 35-40 minutes or until golden brown.
PREPARATION TIP:I highly recommend using a glass pyrex baking pan as you see above. This type of pan promotes that best browning on the tops of the toast. I have used many different types of pans. This one works the best.
Once golden brown, spoon a slice or two on a plate with some eggs and breakfast meat. Take a bite and get a taste of what Christmas brunch is like at my parents house.
