Every now and then the idea of breakfast for dinner just hits the spot. This week was one of those weeks. I have been making this recipe for several years now. I first discovered this wonderful dish on the Whole Foods breakfast bar. I visited Whole Foods on many occasions just for this particular dish! I really wanted to make this one at home and was lucky enough to come across the recipe. Now, I can have this any day of the week without leaving the house! I love this recipe compared to other french toast casserole recipes because it doesn't have to sit overnight so you can decide to make it on a whim. The sweet caramel sauce on the bottom caramelizes beautifully and when combined with the sweetened orange vanilla custard produces a delicious breakfast casserole. I highly recommend using Whole Food's Challah to make this as it really makes the dish. I served this dish along with Maple Roasted Bacon and Country Hash Browns. This menu would be perfect for a Sunday brunch or just a fun weeknight dinner.
Crème Brulee French Toast
Makes 1 (9x9 inch) casserole
1/2 cup butter
2/3 cup brown sugar
3 Tablespoons maple syrup
12 (1-1/2 inch slices challah bread)
1 cup half and half or whole milk
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup orange juice
1/2 cup sugar
Strawberries and whipped cream for serving.
Preheat oven to 350 degrees. Butter a 9x9 baking dish.
In a saucepan, melt butter with brown sugar and maple syrup just until the mixture begins to boil and brown, like caramel. Pour into baking dish.
Trim off crusts from bread and arrange evenly over the caramel. In a medium bowl, whisk together the eggs, half and half, vanilla, salt, orange juice and sugar. Pour over bread.
Let bread soak up liquid for 5 to 10 minutes. Bake for 35 minutes. Cut into square or slices and serve with strawberries and whipped cream.
Source: Whole Foods