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Creme Brulee French Toast
Creme Brulee French Toast Dairy


1 stick (1/2 cup) butter or margarine
1 cup packed brown sugar
2 tablespoon maple syrup
1/2 teaspoon rum extract
1 country-style bread (an 8- to 9-inch round)
6 eggs
1 3/4 cup half-and-half
1 teaspoon vanilla extract
2 teaspoons orange liqueur
1/4 teaspoon salt


Butter a 9 x 13-inch baking dish. In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish. Cut six 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.

In a bowl, whisk the eggs, half-and-half, vanilla, orange liqueur, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day. Let the dish sit at room temperature for 30 minutes. Preheat oven to 350. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.