Crème Brûlée Baked French Toast

Crème Brûlée Baked French Toast

Ingredients

serves 8
  • 120g unsalted butter
  • 270g T-Sugars Belgian Cassonade Sugar, firmly packed
  • 5 eggs
  • 350ml milk
  • 10ml vanilla extract
  • 15ml orange liqueur (optional)
  • 5ml cinnamon
  • pinch of salt
  • 1 loaf chewy bread (brioche or challah), cut into 2.5-cm slices
  • T-Sugars Icing Sugar Mill

Directions

Melt butter in saucepan and stir in T-Sugars Belgian Cassonade Sugar until smooth. Pour into greased 33cm x 23cm baking dish and arrange sliced bread on top. In a separate bowl, whisk together eggs, milk, vanilla, liqueur, cinnamon and salt. Pour atop bread slices, cover dish with foil and refrigerate for at least 8 hours (preferably overnight). When ready to bake, remove pan from refrigerator and bring to room temperature, at least 30 minutes. Preheat oven to 350°F (177°C). Remove foil and bake for 35-40 minutes until tops of bread are light golden brown and puffy. To serve, invert slices onto plate so brown sugar crust is on top. Dust with T-Sugars Icing Sugar Mill.