It will take all of 10 minutes for you to prep this divine breakfast for your next overnight guests. While my kids and their friends are still sleeping after a late night of New Year's fun with fireworks, ping pong, and Dance Dance revolution, I popped this overnight casserole in the oven for 30 minutes and breakfast is ready. This French Toast is TO DIE FOR! Thick slices of crusty bread soaked overnight in a creme brulee sauce and baked with brown sugar and butter. It is a decadent dream come true!
Good thing it reheats well because I am not sure when they will wake up to enjoy it.
Happy New Year!!
Overnight Creme Brulee French Toast
1 stick (1/2 cup) butter
1 cup packed dark brown sugar
2 tablespoons corn syrup
1 loaf (unsliced) crusty white bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon triple sec
In a small heavy saucepan melt the butter with the brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1 1/2-inch thick slices from the center portion of the bread, (reserving the ends for croutons). Arrange the bread slices in one layer in a baking dish or casserole, squeezing them slightly to fit.
In a bowl, whisk together the eggs, half-and-half, vanilla, and triple sec until well combined and pour evenly over the bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat the oven to 350° F. and bring the bread to room temperature.
Bake the french toast, uncovered, in the middle of the oven until puffed and edges are golden, 30 to 35 minutes.
Serve sprinkled with powdered sugar and topped with berries.
*recipe adapted from one by personal chef Jim Gray