1795 Acorn Inn Bed and Breakfast (Canandaigua, New York)

French Toast Crème Brûlée

January 27th, 2011 by Innkeeper

1 loaf Challa or Cinnamon Bread
1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
8 Eggs
1 cups Half and Half
1 tbsp. Grand Marnier
1 tbsp. Vanilla
1 tspn. Salt

Thickly slice bread, remove crust. Spray eight shallow, oval ramekins with Pam.

Melt butter in large microwave-proof measuring cup. Add brown sugar and corn syrup. Microwave until smooth and thick (about five minutes). Pour evenly into oval ramekins.

Combine eggs, Half and Half, vanilla, Grand Marnier and salt. Soak bread and place in ramekin on top of sugar mixture.

Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.

Preheat oven to 350 degrees. Turn bread over. Line cookie sheet with foil. Place ramekins on sheet and bake 30 minutes. Remove from ramekin, pour remaining crème brûlée over toast, sprinkle with confectioner’s sugar and serve.

This dish can also be prepared in a large baking dish. Fruit can also be added between sugar mixture and bread prior to baking. Baking apples and bananas work well.

For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.

2 thoughts on “French Toast Crème Brûlée

  1. Amy and Mark Stelzer

    We stayed for 3 nights and a wonderful…. 3 breakfasts…. what a treat…
    enjoyed every thing Sheryl prepared. We left feeling like I could eat off of beautiful china everyday and prepare these wonderful breakfasts. Maybe I will. Why not. What a treat. Thank you again for a wonderful stay. We will be back for sure.

    1. Innkeeper

      Amy & Mark, It was my pleasure. Thanks for the comments. I think you should make yourself FTCB every other day and eat off fine china daily. If you have any questions about the recipe, just let me know. I will see you again then… Take care. Sheryl

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