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Creme Brulee French Toast
A decadent and sweet breakfast treat. Serve this fluffy french toast with warm maple syrup and garnish with toasted crushed pecans. A side of smoked sausage completes this dish.
1/3 Cup Butter
2/3 Cups Brown Sugar, firmly packed
1 1/2 TBS. Light Corn Syrup
4 Cups French Bread, cut into 1" cubes
1 Cup Half & Half
1/2 Tsp. Vanilla Extract
1/2 Tsp. Orange Extract
Maple Syrup, Heated
Use 4, 4" oven safe ramekins, sprayed well with cooking spray. Put foil on pan under the ramekins.
Sauce: Combine Butter, brown sugar & corn syrup in heavy pan with medium heat. Stir constantly until melted and smooth.
Pour enough sauce to cover the bottom of each ramekin. Pack each ramekin with cubed bread to the top of the ramekin.
Mix eggs, half & half, vanilla & orange extract & pour over the cubed bread. Liquid needs to be up to the fill line inside the ramekin. Cover with plastic wrap and pack down.
Refrigerate overnight (if possible - otherwise allow 30 minutes to soak).
Bake on convection 350 degrees for 25 - 30 minutes. Leave in ramekins until ready to serve. Invert ramekin on the serving plate & pour maple syrup over the top of each serving. Garnish with toasted, crushed pecans for an extra crunch.
Prep Time: 20 minutes
Cook Time: 30 minutes
Other recipes by Two Meeting Street Inn:
Luscious Lemon Bars
Tuscany Cheese Spread