Vanilla Creme Brulee French Toast

So, what do you do with all of that leftover Challah?

Try out another one of my adapted recipes

(w/my recipe photo journal) that will make your mouth water!

WARNING!

This recipe is not for anyone who is afraid of taking pleasure

in a little high calorie food (in moderation people!).

 

Vanilla Creme Brulee French Toast

This is my adaptation of a recipe from Epicurious.com

INGREDIENTS

1 stick butter (1/2 cup)

1 cup packed brown sugar

2 tablespoons real maple syrup

1 loaf Challah bread

5 large eggs

3/4 cup whole cream

3/4 cup 2 % milk

2 teaspoons good vanilla

1/4 teaspoon salt

PREPARATION

Melt butter, brown sugar & maple syrup in a saucepan over medium heat. Stir constantly until sugar is dissolved and sauce is smooth. Pour brown sugar sauce into a 13×9 glass baking dish.

Slice Challah into 16 1 inch slices. Fit the slices into the baking dish in 2 layers. You may end up with an extra slice, just cube it up and fit it into the small spaces. It is perfect if the pieces fit together tight. Remember to improvise!

Whisk the cream, milk, eggs, vanilla & salt together. Pour over the bread slices, make sure the surface of each piece of challah gets wet. Now comes the fun part…

With clean hands, gently press the bread slices, like sponges, they will soak up the cream & egg mixture.

Now you can chill for up to a day or bake it right away.

Preheat oven to 350° F. If bread was in the fridge, let it come to room temperature.Bake for 30-35 minutes until golden brown and you see the sauce making little bubblies around the corners.

Serve right away, with a little cream & maybe even some fresh berries.