Creme brulee french toast

I got this recipe from my friend, Leigh, and it has got to be one of the best breakfast foods ever! And perfect for a Saturday night - it has to sit in the fridge for 8+ hours, so it's perfect for popping in the oven on Sunday morning. YUM!!

A few notes:

Zac and I decided that next time, we're going to sprinkle chopped pecans in the pan before adding the sugar mix. I'll let you know how it turns out. :)

You can usually find challah or some sort of egg bread in the bakery section of the grocery store. I made my own, I'll post the recipe soon. I also think this would probably be good with one of the hawaiian breads you can buy.

UPDATE!! I made this today for Father's Day breakfast (at Zac's request) and added about 1 cup chopped pecans to the sugar mix. I also used a cinnamon swirl bread. It makes the taste different, but VERY yummy!! And the cinnamon bread might be easier to find at the grocery store...try it out! :)


INGREDIENTS

1 loaf challah/egg bread
1/2 cup butter
1 cup brown sugar, packed
2 Tbsp corn syrup
5 large eggs
1 cup half-and-half
1 tsp vanilla


DIRECTIONS

In a small, heavy saucepan melt butter with brown sugar and corn syrup.

In a bowl, whisk together eggs, half-and-half, and vanilla.

Slice bread in thick slices, and remove the crust.

Pour the sugar mixture in a greased 9x13 pan. Arrange the bread slices, over sugar mix, in one layer inside the baking dish, squeezing slightly to fit.

Pour the egg mixture over the bread. Cover and refrigerate for 8 hours or overnight.

Bake at 350° F for 35-40 minutes or until puffed and pale golden. Serve immediately.

NOTE: Remove ALL pieces from pan and turn them sugar side up onto a plate. The sugar solidifies when it cools and is next to impossible to remove at that point.