Crème Brûlée French Toast
Crème brûlée just isn't for Friday date night anymore. Bring it home for Sunday brunch with your sweetheart, or the whole family.

- 1 baguette loaf 1 baguette loaf
- 7 eggs 7 eggs
- 2 ½ cups (590 ml) whole milk 2 ½ cups (590 ml) whole milk
- 1 ½ tsp (12 ml) vanilla extract 1 ½ tsp (12 ml) vanilla extract
- ½ cup (118 ml) melted butter ½ cup (118 ml) melted butter
- 2 tbsp (30 ml) maple syrup 2 tbsp (30 ml) maple syrup
- ¼ cup (50 g) Redpath® Granulated Sugar ¼ cup (50 g) Redpath® Granulated Sugar
- ½ cup (100 g) Redpath® Dark Brown Sugar ½ cup (100 g) Redpath® Dark Brown Sugar
Instructions
Cut baguette into 1/2" slices. Arrange side by side in a 9 ” x 13 ” oven-safe serving dish.
Combine eggs. milk and vanilla in a bowl and whisk to combine. Pour mixture on top of the bread and refrigerate overnight.
Preheat oven to 350°F.
In a medium sized saucepan combine the melted butter, maple syrup, and Redpath® Dark Brown Sugar until integrated. Heat over medium heat. Allow to simmer for 5 minutes.
Pour sugar mixture on top of the toast so each slice gets a little bit of sweetness. Bake in the oven for 40 - 45 minutes until brown and puffy.
Remove from oven and sprinkle with ¼ cup Redpath® Granulated Sugar. Put under broiler at 500°F for 5 minutes. Be sure to watch it at all times to ensure the sugar doesn't burn. The syrup should get bubbly and the sugar should be golden brown.
Serve immediately.
Chef's Tip
*Give yourself plenty of time with this recipe because it is best when it is able to rest overnight.
*Redpath® Golden Yellow Sugar can be used in place of Redpath® Dark Brown Sugar.