My favorite meal of the day is breakfast. That first bite of goodness gives peace to a manic morning. Growing up, I remember waking every Sunday to a sweet scent wafting from the kitchen. If it weren’t for that fragrance, I could have easily stayed in bed most of the day.
I’m trying to carry on the Sunday goodness by making traditional breakfast with a twist. French toast is classic Americana! No brunch, breakfast or menu is complete without a
good great French toast recipe.
The inspiration to create new, fun dishes comes from so many places. For me, the strongest inspiration is scent. When I smell something it takes me back to my mom’s kitchen or that teeny tiny hole-in-the-wall restaurant we found on our honeymoon.
Ever heard of ‘Scent of a Woman,’ yep, it’s a powerful thing what the nose knows!
Renuzit, the brand known for fruity and flowery air fresheners challenged my sense of scent. They have a new line called Tempting Indulgences and sent me this Creme Brulee air freshener to inspire me to create a dessert. I love a good challenge, as evidenced in my previous food contests!
Since their slogan was to “Make Every Day Sweeter,” I thought…how can we bring dessert into the everyday? Use everyday ingredients! Here’s a quick peek into my cart. For more of my shopping trip, check out my Google+ photo album.
I love Creme Brulee, the creamy rich custard with the hard sugar shell on top. But since I don’t normally (or ever) keep a blow torch handy, I wanted to find a way to bring the custard and candy top to French toast.
Without further ado, I give you CREME BRULEE FRENCH TOAST. No blow torch required. Truly every day cooking.
For the nutty sugar taste on top, I used dark brown sugar. I recommend using 3/4 cup packed.
I came across a lot of recipes that recommend using Challah bread for baked French toast. I couldn’t find any, so I opted for French bread and it worked great. I used 2 day old bread. It was able to absorb the liquid better than if the bread had been fresh.
After melting the butter, brown sugar and corn syrup together, pour in a 9×13 pan and place 1 inch bread slices in a single layer.
Now mix together the eggs, half and half and Vanilla extract. This is the Creme Brulee custard!
Bread bath! Pour the custard all over the bread, making sure to completely soak it. Cover it and let it chill for a couple hours, I left it in the refrigerator overnight.
The brown sugar and corn syrup make a sticky, sweet topping on this super easy recipe. No extra syrup (or blow torch) required!