BY TARA BURKE
Brunch food is one of our favorite things to make and each year one of our friend’s holds a Christmas brunch where we each bring our own dish. This year Cailin made a delicious creme brulee french toast that we just have to share with you guys.
We originally got the recipe from the Mirlandra’s Kitchen website and it’s really simple and impressive at the same time. Our friends liked it so much that we ended up making it again for Christmas morning brunch and our family loved it too. Here’s how you make it:
- ½ cup butter
- 1 cup brown sugar
- 2 Tbsp. corn syrup
- 1 pound bread, French, challah, or croissants (we used brioche & Freihofer’s French Toast bread when the store ran out of brioche…both worked!)
- 8 large eggs
- 1¼ cups milk
- 1¼ cups cream
- 1 Tbsp. vanilla
- ¼ tsp. salt
First, cut the bread in 1″ cubes.
If you’re working with someone else have them melt the butter, corn syrup and brown sugar on moderate heat in a small pan until is smooth and has reached a brown color throughout. Stir frequently. Immediately pour this mixture into a 12″ x 8″ baking dish.
Add the bread on top of the sugar mixture and squish the first layer of bread slightly into it. After you have filled the entire dish with layers of bread compress it lightly to get rid of some of the air pockets.
In a medium mixing bowl whisk the eggs. Then add in the milk, cream, vanilla and salt slowly so that you end up with a well combined and smooth mixture. Pour this mixture evenly over the bread. Cover the dish with cling wrap and leave in the refrigerator overnight.
Take the dish out first thing in the morning to get it to room temperature. We forgot to do this and used a glass baking dish, so if you end up in this predicament a hair dryer comes in handy for quickly getting your dish to room temperature. Just put it on low heat and hold the dryer several inches away from the dish. It shouldn’t be hot enough to start cooking it, but just warm enough so the glass dish doesn’t crack in the oven.
Preheat the oven to 350 F. Bake without covering for about 35-40 minutes or until the bread has puffed up and is golden brown. Serve it hot and turn it upside down so the pretty sugar glaze is on top. We didn’t need any syrup since we found it to be quite sweet in itself, but it does go great with fresh fruit. Enjoy!
My friend’s and I are all fans of taking a billion photos when we’re together so we just have to share our mini photo shoot! Maybe you can start an annual Christmas brunch with your friends and bring this dish along! It’s definitely a crowd pleaser.