Crème Brulee French Toast

French Toast, Pancakes and Waffles

Crème Brulee French Toast


Servings: 8-12

  • 1 stick sweet cream butter
  • 1/2 cup Brown sugar
  • 2 Tbsp. Light corn syrup
  • 1 loaf Portuguese Sweet Bread (Home made the day before)
  • 5 large eggs
  • 1 1/2 cup half and half
  • 1 tsp. vanilla extract
  • 1 tsp. Amaretto
  • 1/4 tsp. salt


  1. Over medium heat, in a small saucepan, melt the butter, brown sugar and corn syrup,     stirring until smooth and bubbly.
  2. Pour into 13X9 glass baking dish sprayed with a non-stick cooking spray.
  3. Cut three x one inch thick slices of the bread (Do not use the end of the loaf).
  4. Arrange slices in one layer into baking dish, squeezing to fit if necessary.
  5. In a mixing bowl, whisk together the eggs, half & half, vanilla, Amaretto and salt until fully mixed.
  6. Gently pour the mixture over the bread slices.
  7. Cover with plastic wrap & place in refrigerator overnight (8 hrs).
  8. In the morning, bring the dish to room temperature; then bake uncovered at 350°F for   35 to 40 minutes. (Check  and turn a few times so edges do not burn).
  9. When done, invert baking dish over large plate or use a cookie sheet.
  10. Cut into desired portion size and serve, no butter or syrup is needed.