Crème Brûlée Breakfast Bake Recipes

CRèME BRûLéE BREAKFAST BAKE

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter. Set aside.
• In 1-quart saucepan, cook Crème Brûlée Layer ingredients over medium heat 4 to 6 minutes, beating with whisk, until it becomes a smooth liquid. Pour into baking dish.
• In medium bowl, beat Batter ingredients with whisk until well combined. Pour over the crème brûlée layer. Cover and chill at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake 45 to 50 minutes or until golden brown and center is set. Cut into 6 squares, and enjoy.

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.

BACON BREAKFAST CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil shiny-side up and spray with cooking spray.
• Put the bacon on the baking sheet. Bake for 10 minutes, then remove from the oven. Pour off the fat and reserve; you should have about 1/4 cup. Sprinkle the bacon with the brown sugar and toss to coat with tongs. Continue to bake, flipping the slices every 5 minutes, until the bacon is very dark brown, about 25 minutes more. Let cool for 5 minutes, then transfer to a cooling rack. If the bacon sticks to the foil, put back in the oven for 3 minutes to warm and melt the sugar slightly (this will release it from the foil). Leave the oven on.
• Meanwhile, using the top of a 1 1/2-cup ramekin, cut out 6 brioche rounds, one from each slice. Press a piece of bread into the bottom of each of six 1 1/2-cup ramekins, making sure the bread fits in snugly and will not float to the top when the custard is poured over. Put the ramekins in a roasting pan and set aside.
• Combine the heavy cream, vanilla pod and seeds and reserved bacon fat in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
• Whisk the maple syrup and yolks in a large bowl. Add the cream mixture a little at a time, stirring constantly. Pour the liquid over the brioche pieces in the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
• Bake the creme brulees until set but still trembling a little bit in the center, 45 to 50 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for 2 hours and up to 3 days.
• To serve: sprinkle the top of each creme brulee with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure it's evenly browned. Let stand for 5 minutes. Serve each ramekin with 2 slices of bacon.

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

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

CREME BRULEE FRENCH TOAST CASSEROLE

Steps:

• 1. In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9x13" baking pan that has been sprayed with Pam. Set aside.
• 2. Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.
• 3. In a large bowl, whisk together the eggs, cream, maple extract, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.
• 4. In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350°F uncovered, for 45 minutes. Cut into squares and serve immediately.
• 5. Serve with maple syrup and butter. Sprinkle with Powdered Sugar...You may garnish with fresh berries upon serving...

CRèME BRûLéE TART

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
• Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
• Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
• Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
• Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.