Best Creme Brulee French Toast With Drunken Strawberries Recipes

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Steps:

• Butter a 9 x 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30-40 minutes until French toast is golden and puffed. Serve hot with drunken strawberries and powdered sugar sprinkled on top. For Drunken Strawberries: Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Steps:

• 1.
• At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
• Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
• Menawhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
• Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
• Serve the French toast, sugar-side up, topped with the berries and their juices.

CREME BRULEE FRENCH TOAST

Steps:

• For the nut crust: Preheat the oven to 350 degrees F. Spread the nuts on separate baking sheets and toast until browned and fragrant, about 10 minutes.
• Rub the hazelnuts in a clean dishtowel to remove the skins. Allow the nuts to cool completely.
• Add the hazelnuts to a food processor and pulse a few times to chop. Add the pecans to the hazelnuts and pulse until finely chopped. Transfer to a plate.
• For the caramel sauce: Combine the brown sugar, corn syrup, granulated sugar and evaporated milk in a saucepan over medium heat. Bring to a boil while whisking frequently, especially as it gets close to boiling. Boil, whisking frequently, for 2 minutes. Let cool.
• For the sauteed pears: Melt the butter in a saute pan over medium heat. Add the pear and cook gently until lightly browned.
• Add the creme de cocoa, using caution as the liqueur may flame briefly and then go out as the alcohol burns off. Cook down until the sauce becomes thick, about 5 minutes.
• For the fresh whipped cream: Combine the cream, sugar and vanilla in a large bowl and beat with an electric mixer until stiff peaks form.
• For the batter: Whisk together the eggs, creamer, hazelnut liqueur, vanilla and cinnamon in a bowl.
• Dip 2 slices of the bread in the batter, turning to coat. Lay the battered bread on the nuts and coat both sides of each slice, pressing down firmly so they adhere. Repeat with the remaining bread.
• Heat the butter in a skillet over medium heat. Working in batches, add the coated bread and cook until crisp and golden, 4 to 5 minutes per side.
• To plate: Place 2 pieces of French toast on each plate and top with some sauteed pears, a generous drizzle of caramel sauce, whipped cream and more caramel sauce.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES RECIPE - (4.6/5)

Steps:

• Special equipment: a silicone baking mat For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes. Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.) For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes. Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes. Serve the French toast, sugar-side up, topped with the berries and their juices.