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Baked Crème Brûlée French Toast

Baked Crème Brûlée French Toast

Chef Mark Tansey

Partner's, Agawam, MA


  • 1 stick butter
  • 1 cup brown sugar, packed
  • 2 Tbsp maple syrup
  • 1 loaf soft Italian bread
  • 5 large eggs
  • 1 ½ cups Half & Half
  • 1 tsp pure vanilla essence
  • ¼ cup Grand Marnier


Melt the butter with the brown sugar in a small heavy saucepan over a medium heat, stirring constantly until smooth. Pour into a 13x9x2 glass baking dish.

Cut six 1\" thick slices of bread from the center of the loaf over the caramel sauce.

In a mixing bowl whisk together the eggs Half & Half vanilla essence and Grand Marnier until well blended; pour evenly over the bread slices. Chill covered for at least 8 hours or up to one day.

Preheat the oven to 350 degrees. Bring the bread mixture to room temperature and bake in the middle of the oven until puffed and the edges are golden brown in color (35-40 minutes). Serve immediately.