CREAM BRULEE FRENCH TOAST

Cream Brulee French Toast

With Orange Whipped Cream and Sweetened Fresh Fruit

CREAM BRULEE FRENCH TOAST WITH ORANGE WHIPPED CREAM AND SWEETENED FRESH FRUIT

FRENCH TOAST

1/2 cup unsalted butter

1 cup packed dark brown sugar

2 tablespoons corn syrup

loaf of french bread

5 eggs

1-1/2 cups half and half cream

1 teaspoon vanilla extract

1 teaspoon orange extract

1/4 teaspoon salt

maple syrup

WHIPPED CREAM

1  cup heavy whipping cream

1/2 tablespoon powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon orange extract

SWEETENED FRUIT

strawberries

raspberries

sugar

Prepare your slices of french bread

Cut ends off and cut 9 one inch slices, trim crust off

Melt butter in a small saucepan over medium heat. Stir in dark brown sugar and corn syrup, stirring until smooth. Pour into a 9×13 inch glass baking dish.

combine 5 beaten eggs, half-and-half, vanilla, salt and orange extract

Place slices of french bread on top of brown sugar mixture in baking dish

Pour egg and cream mixture over the top

Cover and refrigerate for 8 hours or overnight. The bread will absorb the cream. The space between the slices will allow the bread to cook on top and the sides and will not be soggy. The brown sugar mixture on the botton will be soft, not hard or crunchy. Even when you reheat the leftovers, if there are leftovers.

Remove from refrigerator and bring to room temperature

Bake at 350 degrees in preheated oven for 35 minutes, uncovered

To make orange whipped cream; mix on high speed heavy whipping cream, powdered sugar, vanilla and orange extract, until stiff

To sweeten fresh fruit; rinse and slice strawberries and sprinkle with sugar. Cover and refrigerate for one hour.

(One strawberry and 3 raspberries per serving. About 1/2 teaspoon sugar per serving)

use an ice cream scoop to make a round mound of whipping cream on each plate and top with fresh fruit

Place desired amount of french toast on plate and drizzle with maple syrup

Each bite will melt in your mouth

 

HAPPY BIRTHDAY TO MY SWEET NIECE

ASHLEY

We Love Ladybugs!

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Jennifer StewartApril 6, 2010 - 4:30 pm

This is another ‘must try’ recipe. Thanks!

I made the strawberry stuffed cupcakes for Easter and they were a huge hit! I loved how light they were…especially after a heavy Easter dinner. :0)

Jonna WarnkeApril 6, 2010 - 9:30 am

I think I’ll make myself some of this deliciousness right now!
Happy snow day.

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