Overnight Raspberry Creme Brûlée French Toast |
Author: Nikki
Overnight Raspberry Creme Brûlée French Toast is super easy! All the prep work is done the night before and it is coated in a sweet raspberry egg mixture and has a delicious crispy sugar topping that knocks it out of the park! This is a MUST TRY!
- 18 slices of French Bread, 1 inch thick
Brown sugar base
- ½ cup butter
- 1 cup packed brown sugar
- 2 Tablespoons corn syrup
Egg mixture
- 5 eggs
- 1½ cups half-and-half cream
- ⅓ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 cup raspberries, chopped and patted with paper towel to remove excess juice
- In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
- Pour mixture onto large, greased baking pan (18x13x1"). Spread around to cover surface.
- Place bread in a single layer over brown sugar mixture to cover pan. The more squished the better.
- In a large bowl, mix together eggs, cream, brown sugar, salt and vanilla. Stir in raspberries. Spoon mixture evenly over each piece of bread, coating well.
- Cover and refrigerate overnight.
- Bake uncovered at 350 degrees F for about 25-30 minutes.
- Remove from pan, flip the french toast over so the brown sugar side is side up and serve.
- If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
- Serve with whip cream
Recipe by Chef in Training at https://www.chef-in-training.com/overnight-raspberry-creme-brulee-french-toast/
3.3.3070