Creme Brulee French Toast Recipe
Recipe type: Breakfast/brunch
Serves: 8
Warning- this recipe is addictive and after the first bite you will finish your portion and be thinking about asking for seconds. We love to top with strawberries and blueberries with maple syrup.
  • 8 Tablespoons unsalted butter, melted
  • 1 cup packed brown sugar
  • 2 Tablespoons corn syrup
  • 12 whole croissants
  • 5 large eggs
  • 1½ cups half and half
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Grand Marnier (or orange extract)
  • ⅛ teaspoon salt
  1. Melt butter over medium heat and mix in the brown sugar and corn syrup until dissolved.
  2. Pour into a 9 x 13 baking dish. Cube croissants and layer over the sugar mixture. In a large bowl whisk together the eggs, half and half, vanilla, orange liqueur and salt. Pour over bread. Cover and let sit in the frig for 8 hours or overnight. Bake at 350 for 40 minutes or until the top is golden brown and the custard set.
  3. This recipe will serve 8 people and you can adjust the quantities by the size of your container. When we are serving 20 ramekins for breakfast at the inn I triple the recipe.
Recipe by Captain Freeman Inn at