Crème Brûlée French Toast
Ingredients
- 1 cup unpacked brown sugar (I use brown Monk fruit sugar)
- 1/4 cup water
- cooking spray
- 10 oz Challah bread (cubed)
- 7 large eggs
- 1 cup 1% milk
- 1/2 cup half and half
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon Meyers rum (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon powdered sugar (for topping)
Instructions
- 1
In a small heavy skillet melt brown sugar and water over low heat, stirring, until smooth and melted, about 1 minute, then pour half into a 13 x 9-inch baking dish coated with cooking spray.
1 min - 2
Arrange the bread cubes in one layer in baking dish, squeezing them slightly to fit.
- 3
In a large bowl whisk together eggs, remaining sugar mixture, milk, half and half, vanilla, rum if using, 1/2 teaspoon cinnamon, and salt until combined well and pour evenly over bread.
- 4
Cover and refrigerate at least 8 hours or overnight.
- 5
Preheat oven to 350F and bring the bread to room temperature.
- 6
Bake uncovered, in middle of oven until puffed and edges are pale golden, 45 to 55 minutes. Let it rest 5 to 10 minutes.
45 min - 7
Top with cinnamon and powdered sugar.
Nutrition
Per serving (based on 6 servings)
