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Creme Brulee French Toast
Creme Brulee French Toast Eileen Goltz | Dairy
9 hours, 30 minutes 15 minutes
8 hours, 30 minutes
45 minutes
6 slices

  • 1 stick (½ cup) butter or margarine
  • 1 cup packed brown sugar
  • 2 Tablespoon maple syrup
  • ½ teaspoon rum extract
  • 1 country-style bread (an 8 to 9-inch round)
  • 6 eggs
  • 1¾ cup half-and-half
  • 1 teaspoon vanilla extract
  • 2 Teaspoons orange liqueur
  • ¼ teaspoon salt

  1. Butter a 9x13-inch baking dish.
  2. In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish.
  3. Cut 6 (1-1/2-inch-thick) slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit.

  4. In a bowl, whisk the eggs, half-and-half, vanilla, orange liqueur, and salt. Pour the mixture evenly over the bread.
  5. Cover with plastic wrap and chill at least 8 hours and for up to one day.

  6. Let the dish sit at room temperature for 30 minutes.
  7. Preheat oven to 350°F.
  8. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.