I posted my creme
brulee recipe on here a while back. Anyone tried it? Are you in love? I
can eat that stuff every day. I don't, mind you...but I could. I LOVE
anything that has cream in the title...or in the ingredients list...just
love it. I also love french toast. I'll take french toast over pancakes
any day! I'm not a big lover of breakfast for breakfast...I think I've
said that on here before. But...I do love breakfast for dinner. And this
is what I made for dinner the other night. It was incredibly delicious
and combined two of my favorite things. Cream and french toast. And I
was happy.
Creme Brulee
French Toast Casserole
1 loaf challah bread
2 cups heavy cream
4 eggs
1 cup sugar
1 tablespoon vanilla
1/3 cup brown sugar
Slice bread into 1 inch slices and arrange in a large, greased baking pan. It’s okay if the bread touches or overlaps a bit.
In a medium sized mixing bowl, combine cream, eggs, and vanilla. Whisk together until all blended. Add sugar and mix well. Pour over bread in baking dish. Sprinkle with brown sugar. Cover and let sit in fridge for several hours or overnight.
Bake at 375 for about 30 – 45 minutes until golden brown and slightly crispy on top. Serve with maple syrup and fresh berries.
Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.
Creme Brulee
French Toast Casserole
1 loaf challah bread
2 cups heavy cream
4 eggs
1 cup sugar
1 tablespoon vanilla
1/3 cup brown sugar
Slice bread into 1 inch slices and arrange in a large, greased baking pan. It’s okay if the bread touches or overlaps a bit.
In a medium sized mixing bowl, combine cream, eggs, and vanilla. Whisk together until all blended. Add sugar and mix well. Pour over bread in baking dish. Sprinkle with brown sugar. Cover and let sit in fridge for several hours or overnight.
Bake at 375 for about 30 – 45 minutes until golden brown and slightly crispy on top. Serve with maple syrup and fresh berries.
I
found the challah bread in the "designer"
bread section of one of our
local grocery stores.
It costs about $3.50. Just an FYI for ya.
Ain't it
purdy?
Slice it about an inch thick. I got about 9
slices...not counting the "butt" ends of the bread.
Combine the cream, vanilla, and eggs.
Stir in the sugar....
...then
pour that over the bread. After
the cream was poured in, I smushed the
bread down into the cream to make sure
all the cream was soaking into
the bread.
Sprinkle
the brown sugar over the bread.
(See that cute little red scoop? That
was my mom's.
It was part of a measuring scoop set she got when
she and
my dad married almost 60 years ago. I love it.)
Then bake it up! I served mine with a
few fresh raspberries and some link sausage. Yum!
Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.
