Creme Brulee French Toast With Drunken Strawberries Recipe 465

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, whisk together melted butter, brown sugar and maple syrup. Pour mixture into a large tall baking dish and spread into an even layer using a spatula. Arrange bread on top in a single layer.
• In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread. If you have time, cover and let soak in refrigerate for 1 hour or up to overnight. Otherwise, bake for about 25 minutes, or until the the butter-sugar mixture is bubbling in the bottom of the pan.
• Serve immediately, sugar side up. Sift powdered sugar on top if desired.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Steps:

• Butter a 9 x 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30-40 minutes until French toast is golden and puffed. Serve hot with drunken strawberries and powdered sugar sprinkled on top. For Drunken Strawberries: Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.

CRèME BRûLéE FRENCH TOAST RECIPE BY TASTY

Steps:

• Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
• Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
• Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
• Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
• For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
• Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
• Top with whipped cream and strawberries and serve.
• Enjoy!

CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

CLASSIC FRENCH CRèME BRûLéE

Steps:

• Make sure you read the cooking notes before you start.
• Pre-heat your oven to 325F (170C) with a rack in the middle.
• In a medium saucepan, heat up the heavy whipping cream with the salt and vanilla seed scrapings (or vanilla extract). Do not bring the cream to a boil, just heat it up to let the vanilla infuse.
• In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar. Pour 2 tablespoons of the hot cream into the egg yolk mixture and stir (this tempers the egg yolks so they don't curdle later). Slowly stir in the rest of the hot cream while continuously whisking.
• Place 4 large (or 6 small) crèmes brûlées ramekins into a larger baking dish or sheet pan, and fill the ramekins with the crème. Fill the larger baking dish with water ¾ up the sides of the ramekins.
• Bake the crèmes for 40 minutes. The edges should be set and the center should still jiggle slightly.
• Carefully transfer to a cooling rack and let cool (ramekins still in the water bath). When cool enough to handle, transfer the ramekins out of the water bath and let cool to room temperature.
• Sprinkle sugar onto each crème and tap the dishes around gently to make sure the sugar evenly covers the tops. Make sure no cream is left exposed.
• Caramelize the tops quickly using a blow torch. Let cool 30 seconds for the top to harden and serve immediately.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Steps:

• For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
• Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
• For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
• Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
• Serve the French toast, sugar-side up, topped with the berries and their juices.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350° F. and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
• Serve hot French toast immediately.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES RECIPE - (4.6/5)

Steps:

• Special equipment: a silicone baking mat For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes. Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.) For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes. Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes. Serve the French toast, sugar-side up, topped with the berries and their juices.