Best Overnight Creme Brulee French Toast Recipes

OVERNIGHT CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2" baking dish.
• Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts.
• Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
• Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350* and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes.
• Serve hot French toast immediately.

CREME BRULEE FRENCH TOAST MADE OVERNIGHT

Steps:

• Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth.
• Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need.
• Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread.
• Chill in the fridge overnight.
• In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE! Preheat oven to 350°F.
• Bake uncovered 35-45 minutes. Edges will be puffed and golden.

OVERNIGHT CREME BRULEE FRENCH TOAST

Steps:

• 1. Melt butter, brown sugar and corn syrup in a small saucepan. Cook until smooth.
• 2. Spray 13x9-inch baking dish with cooking spray. Pour the butter mixture onto bottom of dish. Place the bread slices into dish.
• 3. In medium size bowl, mix the eggs, cream, salt, vanilla, and cinnamon. Pour over bread. Cover and refrigerate over night.
• 4. Bake, uncovered, in 350* oven for 40 minutes.

CREME BRULEE OVERNIGHT FRENCH TOAST

Steps:

• Cut the french bread so that it will sit 2" high in a 9" x 13" baking dish and set aside
• In a large bowl, whisk together eggs so that the yolks are broken up. Add in half and half cream, vanilla, orange liqueur, and salt, then stir until fully combined. Set bowl aside.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and corn syrup, stirring until sugar is dissolved, about 3 minutes.
• Arrange cut french bread in baking dish on top of the caramel. Bread should be tightly packed with minimal space in between.
• Pour egg mixture over bread, saturating each piece as much as much as possible.
• Cover baking dish and place in the refrigerator over night (ideally for at least 8 hours).
• Set oven to 350 degrees. Bake for 35-40 minutes or until bread is puffy and the top is golden brown.
• Wait 5 minutes before serving. Add powdered sugar as desired (optional).