Creme Brulee French Toast Recipe

Red Section Separator

INGREDIENTS

[{"selector":"#anim-c36d8dce-5fb6-4d89-baca-f67ac34c2ccf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-808c3135-f4fb-47cd-849b-221bf4bd0b8c","keyframes":{"transform":["translate3d(0px, 282.82825%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-02d90737-b373-4d59-8b3e-8b4acb2d29c0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-521ad2bf-8e40-473f-9818-1ed6c92b0028","keyframes":{"transform":["translate3d(0px, -233.07492%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] ▢1/2 cup butter ▢1 cup brown sugar packed ▢2 tbsp corn syrup ▢1 loaf Texas Toast ▢5 eggs ▢1 1/2 cup Half and Half ▢dash salt ▢1 tsp vanilla extract

[{"selector":"#anim-d54de602-3bf8-4a44-b839-52bf29d243f8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-65d877f2-1138-4ce5-91e1-839ddb965728","keyframes":{"transform":["translate3d(0px, -1136.24289%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a57e3f0c-f689-4dbe-8b69-0f4a4054b9cd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c741b8a-1435-47db-9259-50bde9f033bb","keyframes":{"transform":["translate3d(0px, 258.74700%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator STEP-1 In a small pot, melt butter, brown sugar and corn syrup and mix until smooth.

[{"selector":"#anim-6a14f95d-78d3-45af-9304-d685f605b32f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-791584ee-7bc1-42a9-8f7b-54a3c6322752","keyframes":{"transform":["translate3d(0px, -1141.00472%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9ff2f8c6-ecad-4931-9d04-ae46fd6ff298","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e44c9149-3e6f-43e0-9e4a-04a5036066d2","keyframes":{"transform":["translate3d(0px, 281.35797%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator STEP-2 Pour into a large jelly roll pan and spread around. Place 12 pieces of bread over mixture to cover pan.

[{"selector":"#anim-6c81e565-b2cd-4c8a-aab9-5831bac023a6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4fa5b596-bbae-42cd-a439-f26d765eb53b","keyframes":{"transform":["translate3d(0px, -1143.38578%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8cf7edac-e1e1-4ccc-b207-0b45cbef19b8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1edf14ad-be2c-4567-94b1-e61e5c542302","keyframes":{"transform":["translate3d(0px, 194.01709%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator STEP-3 Mix eggs, half & half, salt and vanilla in a small bowl. Spoon over bread pieces. Cover and refrigerate overnight (or at least for 3-4 hours).

[{"selector":"#anim-920f0e40-07b1-4a6c-9c15-2d8db87058ca","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9a70cca0-642d-4786-8882-7e3bba721815","keyframes":{"transform":["translate3d(0px, -1119.12135%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f816714-2f56-4f1b-aaaf-1dd6ad4bb173","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-34763da9-a523-41df-86ff-bd149862eab1","keyframes":{"transform":["translate3d(0px, 331.87149%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator STEP-4 Bake, uncovered, at 350 for 30 minutes.

[{"selector":"#anim-3b07f356-9815-48dd-928a-341b1efa42f1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-80e7cdd5-7135-4842-8595-ddfec179900a","keyframes":{"transform":["translate3d(0px, -1116.79566%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-28453b9c-c06f-4035-a719-32b06fb0c6e4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-42bd3718-68a4-4351-ae88-4566326ecd60","keyframes":{"transform":["translate3d(0px, 630.55578%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator STEP-5 Turn each piece over and serve warm.

Creme Brulee French Toast Recipe

INGREDIENTS

more stories