Baked Cinnamon Crème Brûlée French Toast with Raspberry Preserves.
Ingredients
- 1/4 cup real maple syrup
- 1/2 cup brown sugar
- 6 tablespoons butter, melted
- 8 large eggs beaten
- 2 1/2 cups whole milk
- 3 tablespoons Grand Marnier
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 loaf challah bread, sliced into thick slices
- 1-2 tablespoons granulated sugar
- 1 jar (10 ounces) raspberry preserves
- whipped cream, for serving
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Grease a 9x13 inch-baking dish with butter.
- 2. In a small bowl, mix together the maple, brown sugar, and butter. Spread the mixture in the bottom of the prepared baking dish.
- 3. In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
- Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
- 4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle the sugar evenly over the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.
- 5. Meanwhile, in a medium saucepan, combine the raspberry preserves and 1/2 cup water. Bring to a boil and reduce heat, simmer 5 minutes until warm.
- 6. Serve the french toast warm, topped with whipped cream, if desired, and preserves. Enjoy!
Source
Original recipe: View Original