Overnight Creme Brûlée French Toast Bake

• Vegetarian

• Produce

  • 1 Whipped cream + fresh strawberries/raspberries, Sweetened

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 3/4 cup Brown sugar, packed light or dark
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 6 thick (1-inch thick slices French bread

• Dairy

  • 6 tbsp Butter
  • 1 cup Half and half

Found on melskitchencafe.com

Description

Ingredients

• 6 tablespoons butter
• 3/4 cup (5.5 ounces) packed light or dark brown sugar
• 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup)
• 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture below the recipe)
• 4 large eggs
• 1 cup half-and-half
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• Sweetened whipped cream + fresh strawberries/raspberries, for serving

Directions

• Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
• Lightly grease a 9X13-inch pan with cooking spray.
• Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
• In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
• Pour the mixture evenly over the bread.
• Cover the pan and refrigerate overnight (8-10 hours).
• Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
• Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.