Crème Brulée French Toast w/Vanilla Cognac

This by far is the most perfect Sunday brunch ever.  Baked Crème Brulée French Toast with Vanilla Cognac added to it for a little extra something.  This would be a great breakfast treat for Mother’s Day or Easter Sunday or Christmas Morning.  It’s easy to make and can be made up to 24 hours before hand.

Baked Crème Brulée French Toast

1/2 cup (1 stick) unsalted butter
1 cup firmly packed brown sugar
2 tablespoons corn syrup
1 round loaf of GF french bread (you can use sliced bread as well)
5 large eggs
1-1/2 cups half and half
1 teaspoon vanilla
1 tablespoon Vanilla Cognac (can use Grand Marnier as well)
1/4 teaspoon salt

Over medium heat melt butter, brown sugar and corn syrup together until smooth. Stirring often. Pour mixture into a 9×13 inch glass baking dish.  Cut loaf into 3/4″ thick slices and place on top of mixture (do not use ends of bread for this dish) and arrange in a single layer in the dish. Put as many slices in the dish as you can squeeze in.

In a separate bowl, whisk together eggs, half and half, vanilla and cognac and salt in a bowl until well blended.  Pour evenly over bread until just covered (you might have extra egg mixture depending on thickness of bread, you can just throw it out).  Refrigerate, covered for at least 8 hours, but no longer than 24 hours.

Preheat oven to 350 degrees F.  Bring soaked bread to room temperature before baking.  Then place dish in middle rack in oven and bake for 35 – 40 minutes or until bread is puffed and edges are pale golden.  Transfer to plate and flip over so that the syrup side is face up.


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  1. OMG, sounds wonderful, Michelle! Not sure for you, but I find that I can eat sourdough bread without a gluten attack. Sourdough makes a great french toast, too. 🙂

  2. Michelle- These look crazy good!

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