Cream Brulee French Toast
With Orange Whipped Cream and Sweetened Fresh Fruit
CREAM BRULEE FRENCH TOAST WITH ORANGE WHIPPED CREAM AND SWEETENED FRESH FRUIT
1/2 cup unsalted butter
1 cup packed dark brown sugar
2 tablespoons corn syrup
loaf of french bread
1-1/2 cups half and half cream
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 tablespoon powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon orange extract
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
We Love Ladybugs!