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.

Prep Time
Ideally overnight
Cook Time
55 minutes
Servings
  • 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

Step 1

Cut baguette into 1/2" slices. Arrange side by side in a 9 ” x 13 ” oven-safe serving dish.

Step 2

Combine eggs. milk and vanilla in a bowl and whisk to combine. Pour mixture on top of the bread and refrigerate overnight.

Step 3

Preheat oven to 350°F.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.