Creme Brulee French Toast

Cookbook Recipe #49


Happy Mother's Day!

My mom got gave me this cookbook a while back. It is a collection of recipes from Iowa Bed and Breakfast's. My mom's best friend and my other mom growing up Kristy has a bed and breakfast in the town I grew up. She makes delicious breakfast food to. This cookbook came out before she had the bed and breakfast though, so her recipe's are not in it. There are a lot of great recipes in this book including the recipe I chose to make from it. Or should I say Phil's mom chose. I had Phil's parents over for brunch today and I could not decide what to make so I gave his mom Linda a few choices and this is the recipe she chose. Everyone loved it. I don't really know what is creme brulee about it but it was good nonetheless. I love breakfast casseroles that you can make the night before and then just pop them in the oven in the morning. Such a time saver when you have guests coming over.

Creme Brulee French Toast
Adapted from Discover Iowa

1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
1 loaf cinnamon raisin bread
5 large eggs
1 1/2 cups half and half
1 teaspoon pure vanilla
3 teaspoons triple sec
1/4 teaspoon salt



In a small saucepan, melt butter with brown sugar and syrup over medium heat. Cook until smooth and then poor into a 9 x 13 inch baking pan.

Cut bread into 1 inch slices and arrange in pan.

In a large bowl whisk eggs, half and half, vanilla, triple sec and salt. Pour over bread in pan.

Cover and refrigerate overnight.

Take french toast out of refrigerate to bring to room temperature.

Preheat oven to 350 degrees.

Bake for 45 minutes.

Let stand for at least 5 minutes before serving.

This recipe is linked on:  Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday,  Kitchen Fun with my 3 Sons,  Rediscovering Lost Arts From Our Mothers,  Mix it Up Mondays, Melt in your Mouth Mondays,  On the Menu Monday,  Show me Your Plaid Mondays, Mop It Up Monday