Cream Brulee French Toast

Harbor Light Inn

58 Washington Street , Marblehead, MA 01945 USA


  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • loaf 3/4"slices Challah bread
  • 6 eggs
  • 2 1/2 light cream
  • 1 teaspoon vanilla
  • 1 oz Triple Sec
  • 1/4 teaspoon salt


  1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13x9x2 inch baking dish. Cut six 1 inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
  2. In a bowl whisk together eggs, half and half, vanilla, Triple sec, and salt until combined well and pour evenly over bread. Chill bread mixture, covered at least 8 hours and up to a day.
  3. Preheat oven to 350 degrees and bring bread to room temperature
  4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are golden, 30-40 minutes
About this recipe:

Cream Brulee French Toast