Creme Brulee French Toast

Creme Brulee

From time to time I do indulge in cooking things that break all of my dietary rules, and generally this happens when we are traveling and not in our own home.  For Christmas morning, we made this creme brulee french toast from Tasty Kitchen and it was OUT OF THIS WORLD. So so good. Once I get home I am totally going to play around with the recipe and attempt a gluten-free version with less sugar.  Just be warned, this is COMPLETELY the opposite of what my usual cooking consists of-delicious, but definitely not within the healthy paleo, gluten-free realm that I generally share with you guys. Consider yourselves warned.


  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 2 tbs corn syrup
  • 12 whole croissants
  • 6 eggs (original recipe called for 5)
  • 1 1/2 cups half and half
  • 1 tsp vanilla
  • 2 tsp cinnamon (added to original recipe)
  • 1 tsp nutmeg (added to original recipe)
  • 1/8 tsp salt
  • strawberries (optional)
  • bananas (optional)
  • powdered sugar (optional)

*Original recipe calls for orange liqueur, which I omitted.  We also made this brown butter buttermilk syrup to pour over the top. Go big or go home, right?

How to do it:

  1. Melt butter in a medium saucepan over medium heat, stirring often to keep it from burning
  2. Once butter is melted, add brown sugar and corn syrup
  3. Stir until dissolved, ensure that the mixture does not boil
  4. Pour into 9×13 baking dish
  5. Cube the croissants and layer over the sugar mixture
  6. In a bowl, whisk together eggs, half and half, vanilla, salt, nutmeg, and cinnamon
  7. Pour over bread (I did two layers, so I poured half of the mixture on the first layer and the rest over the second)
  8. Use a fork to smash the bread with the egg mixture to ensure that the croissants are all covered in the liquid
  9. Cover and let sit for 8 hours or overnight
  10. Bake at 350 for 40 minutes or until the croissants are lightly browned and puffy

Serve with bananas, strawberries, powdered sugar, and buttermilk syrup. UM hi, sugar coma.