Creme Brulee French Toast Casserole

• Ingredients

  • ½ cup butter
  • 1 cup brown sugar
  • 2 Tbsp. corn syrup
  • 1 pound bread, French, challah, or croissants
  • 8 large eggs
  • 1¼ cups milk
  • 1¼ cups cream
  • 1 Tbsp. vanilla
  • ¼ tsp. salt

Found on mirlandraskitchen.com

Ingredients

• ½ cup butter
• 1 cup brown sugar
• 2 Tbsp. corn syrup
• 1 pound bread, French, challah, or croissants
• 8 large eggs
• 1¼ cups milk
• 1¼ cups cream
• 1 Tbsp. vanilla
• ¼ tsp. salt

Directions

• In a small saucepan cook the butter, brown sugar and corn syrup over moderate heat, stirring frequently, until smooth and tawny. Pour the mixture in an even layer into a 12x 8 baking dish. (You can use a slightly larger backing dish but adjust the cooking time.)
• Tear up bread into ragged chunks or cut into cubes about 1 in size (I cut). Add all the bread on top of sugar mixture and press lightly so the bread compresses a bit. Dont squish more than about ¼ of the air out.
• In a medium bowl or giant measuring cup with a spout whisk together the eggs, milk, cream, vanilla, and salt until combined well and pour evenly over the bread. Cover the casserole with cling wrap and refrigerate a few hours or overnight.
• Preheat oven to 350 F and bring bread to room temperature.
• Bake casserole, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. The simplest method to check for doneness is with a digital thermometer. The casserole is ready when the internal temperature is 160.
• Serve hot French toast immediately with fresh strawberries, butter, favorite syrup or whipped cream. It looks prettiest when pieces are served upside down.