Back to Recipe Menu

Creme brulee French toast


  • The day before serving, gently cook the melted butter, sugar and corn syrup in a heavy-bottomed pot until smooth, stirring now and again. Then evenly pour into a large oven tray (or baking dish). 
  • Cut 6 slices of bread and remove the crusts. Then neatly arrange in one layer on the sauce, squashing it in if necessary. 
  • Whisk the cream, milk, eggs, vanilla essence and Grand Marnier until well combined. Then pour the mixture over the top of the bread and refrigerate overnight. 
  • When ready, preheat oven to 180°C fan forced (200°C normal) and cook the pudding in the oven for about 35-40 mins until puffed and the edges are pale golden. 
  • Serve with a sprinkling of icing sugar on top and a good dollop of ice cream on the side. 
  • from La Maison Inn, New Jersey, USA


  • ½ cup melted unsalted butter
  • 1 cup packed brown sugar
  • 2 tbsp corn syrup
  • 1 x 20-23 cm round loaf country-style bread (not sourdough)
  • ¾ cup cream
  • ¾ cup milk
  • 5 large eggs
  • 1 tspn vanilla essence
  • 1 tspn Grand Marnier or another orange liqueur (optional)
  • a good pinch of salt
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm