Clausers Bed Breakfast Creme Brulee French Toast Recipes

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

Steps:

• For the nut crust: Preheat the oven to 350 degrees F. Spread the nuts on separate baking sheets and toast until browned and fragrant, about 10 minutes.
• Rub the hazelnuts in a clean dishtowel to remove the skins. Allow the nuts to cool completely.
• Add the hazelnuts to a food processor and pulse a few times to chop. Add the pecans to the hazelnuts and pulse until finely chopped. Transfer to a plate.
• For the caramel sauce: Combine the brown sugar, corn syrup, granulated sugar and evaporated milk in a saucepan over medium heat. Bring to a boil while whisking frequently, especially as it gets close to boiling. Boil, whisking frequently, for 2 minutes. Let cool.
• For the sauteed pears: Melt the butter in a saute pan over medium heat. Add the pear and cook gently until lightly browned.
• Add the creme de cocoa, using caution as the liqueur may flame briefly and then go out as the alcohol burns off. Cook down until the sauce becomes thick, about 5 minutes.
• For the fresh whipped cream: Combine the cream, sugar and vanilla in a large bowl and beat with an electric mixer until stiff peaks form.
• For the batter: Whisk together the eggs, creamer, hazelnut liqueur, vanilla and cinnamon in a bowl.
• Dip 2 slices of the bread in the batter, turning to coat. Lay the battered bread on the nuts and coat both sides of each slice, pressing down firmly so they adhere. Repeat with the remaining bread.
• Heat the butter in a skillet over medium heat. Working in batches, add the coated bread and cook until crisp and golden, 4 to 5 minutes per side.
• To plate: Place 2 pieces of French toast on each plate and top with some sauteed pears, a generous drizzle of caramel sauce, whipped cream and more caramel sauce.

CLAUSER'S BED & BREAKFAST CREME BRULEE FRENCH TOAST

Steps:

• In a small heavy saucepan or skillet, melt butter with brown sugar and corn syrup over moderate heat, stirring and cooking until smooth and glossy. Pour into a 13 x 9 x 2-inch baking dish. NOTE: I have doubled the ingredients in this step so that there is an extra syrupiness on the bottom.
• Cut bread into 1-inch slices.
• For the first layer, arrange about ten bread slices on top of the sugar mixture, squeezing them down to slightly fit. (I say about because it depends on how big your french loaf is).
• In a mixing bowl, whisk together eggs, half & half, vanilla, Grand Marnier and salt until combined well.
• SLOWLY pour about half of the mixture over the first layer of bread slices.
• Place the final layer of bread slices over the first, matching the slices, sandwich style.
• SLOWLY pour the remaining egg mixture over the top layer of bread, letting mixture soak into the entire surface of each slice of bread.
• Chill, covered at least 8 hours and up to one day (I like to make the night before, put in the fridge and pop in the oven in the morning).
• Remove bread mixture from refrigerator about 1 hour before baking.
• Preheat oven to 350 degrees.
• Bake uncovered in the middle of the oven until puffed edges are golden - about 45 minutes.
• Serve immediately.
• Be sure to serve both layers together as the yummy part is on the bottom of the pan. (No need for table syrup).

CRèME BRûLéE FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F. Cut the brioche into four 2-inch-thick slices and arrange in a single layer in a 9-by-13-inch baking dish.
• Whisk together the maple syrup, vanilla, salt, whole eggs and yolks and 3 cups of the milk in a medium bowl. Pour the mixture over the bread. Let soak, refrigerated, for 15 minutes. Flip the slices over and let soak, refrigerated, until almost of all the mixture has soaked into the bread, about 15 minutes more.
• Line a baking sheet with parchment and spray with cooking spray. Transfer the bread to the prepared baking sheet, letting as much of the milk mixture drip off before transferring as possible. Bake until light golden brown on top and the custard is completely cooked through, about 35 minutes. Transfer to a heatproof serving platter.
• Meanwhile, combine the brown sugar, butter and cinnamon in a medium saucepan over medium-high heat and cook, whisking occasionally, until melted and smooth, about 3 minutes. Pour in the remaining 2 tablespoons milk and bring to a simmer. Cook, whisking frequently, until the sugar is dissolved and the sauce is thickened, about 5 minutes. Set aside.
• Sprinkle the top of each slice of bread with 2 tablespoons of the granulated sugar. Use a kitchen blowtorch to melt the sugar and caramelize it. Let sit for 5 minutes until hardened. Serve warm with the caramel syrup on the side.

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.

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 250 degrees.
• In a large shallow dish, whisk together eggs, milk, brown sugar, vanilla and a large pinch of salt. Add 4 slices of bread in a single layer and let soak 1 minute. Flip bread and sprinkle each evenly with 2 to 3 teaspoons of granulated sugar, pressing gently to adhere.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Lift bread from egg mixture, allowing excess to drip off. Add to pan, sugar side down. Reduce heat to medium. Sprinkle each slice with 2 to 3 teaspoons granulated sugar, pressing gently to adhere. Cook until a crust forms on the bottom and the toast is golden brown, 5 to 6 minutes. Flip and cook until a golden crust forms on the second side, 4 to 5 minutes more. Reduce heat if browning too quickly. Keep warm in oven while cooking remaining batches. Wipe skillet clean and repeat with remaining butter and bread. Serve warm with fresh fruit and a dollop of creme fraiche.

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!

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

Steps:

• Combine butter, brown sugar and honey in a heavy saucepan over medium heat.
• Cook, stirring constantly, until melted and smooth.
• Pour into a 13 x 9 inch baking dish.
• Trim crusts from bread and arrange in one layer in the baking dish.
• Whisk together the eggs, half and half, Grand Marnier,vanilla and salt in a large mixing bowl.
• Pour evenly over the bread.
• Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Remove the dish from the refrigerator and let come to room temperature.
• Bake, uncovered, for 35-40 minutes or until puffed and edges are light golden brown.
• Serve immediately with individual pieces turned over with the caramel on top.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
• Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
• Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
• Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.