Creme Caramel French Toast Recipes

CARAMEL FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish.
• Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
• Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

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.

OVEN-BAKED CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
• Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
• Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
• To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

CREME CARAMEL FRENCH TOAST

Steps:

• In saucepan combine corn syrup, brown sugar, and butter.
• Melt until smooth and bubbly.
• Spread on 11 x 17-inch glass baking dish.
• Overlap bread like dominoes on the syrup.
• In large bowl combine eggs, milk, cream, sugar, vanilla and salt.
• Pour over bread.
• Refrigerate overnight.
• Bake at 350 degrees, covered, for 50 to 55 minutes, uncovering last 10 minutes.
• The toast should be puffy and golden.
• Cut into 8 or 10 pieces and invert to serve.
• Top each piece with two Tablespoons sour cream and accompany with fresh berries or a cranberry or raspberry sauce.

CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.

FRENCH TOAST WITH SALTED CARAMEL AND CREME FRAICHE

Steps:

• To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.
• To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.
• Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.

CARAMEL FRENCH TOAST

Steps:

• Heat up your griddle or skillet and spray with cooking spray every time you re-apply more bread.
• Slice loaf into 1 inch thick slices (you should have about 6-8 slices.
• Beat eggs, sugar, vanilla, and cinnamon until smooth.
• Dip bread in egg mixture and put on skillet.
• Immediately sprinkle with brown sugar and flip and sprinkle again on the other side.
• Let them cook until done and keep in a warmer until ready to serve.
• They should have a layer of crispy brown sugar on each side. It will look like caramel!
• Serve with maple syrup!