Creme Brulee French Toast

Ok, so when we were at the Wilderness Resort in Wisconsin Dells, we ate at the Wild Canyon Cafe on the last day right before we headed up to the Northwoods (genuflect). They have an amazing breakfast buffet there, and the kids eat free (woohoo, FREE!!). Never one to pass up a buffet – they lose money on my little family – we stopped in, and I discovered the miracle that is Creme Brulee French Toast. Oh. My. Goodness. Heaven on a plate!!  I loved it so much I had thirds, and considered smuggling a bunch out in my purse. But it’s a new purse, and it was really syrupy. So I did the next best thing. I wrote to them, gushing over the dish, and asked for the recipe. I didn’t really expect that they’d give it to me. But they did! Turns out, they grabbed it off of Allrecipes.com, and modified it a bit. So I’m going to share it with you. Because it really was amazing. And if you decide to vacation in Wisconsin Dells? Stay at Wilderness. First, because it’s a really nice resort, and second? So you can have some Creme Brulee French Toast, too!! (and the link-through provides recipe adjustments for different batch sizes)

Ingredients:

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur
(such as Grand Marnier®)
1/4 teaspoon salt
Directions:
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Changes made by the Chefs at Wilderness Lodge:

Substitute “Texas Toast” for French Bread

Substitute Triple Sec for Grand Marnier (liquor is completely optional, and can be eliminated completely)

This entry was posted in breakfast, eat, eating, eating out, eating together, eating well, meals, recipes and tagged , , , , . Bookmark the permalink.

6 Responses to Creme Brulee French Toast

  1. Casey says:

    YUM, this sounds so good!!!

  2. Joy says:

    This is where we stayed when we were there. It was AWESOME.

  3. Jenny says:

    mmmmmmmmmm thats all I can say!

  4. elizabeth says:

    THANK YOU! We were reminiscing over how AMAZING the Creme Brulee French Toast is at the Wilderness and I asked my family if they thought I could replicate it. They said “where in the world would you get the recipe?” to which I replied, “why, on the world-wide interweb of course!” Fired up the Google search and voila! Your blog! Thank you so mcuh, can’t wait to give it a whirl!
    Elizabeth in Chicagoland

  5. Laura says:

    Update… Christmas 2012: I FINALLY got around to making this. And holy smokes, it is FANTASTIC! I used the French Bread, ’cause we had it, and substituted regular orange juice for the Grand Marnier/Triple Sec, ’cause we’re a non-booze family.

    And I did a side of bacon, thanks to Pinterest: cookie sheet + parchment paper. Place bacon flat on the parchment, bake at 400 for 10-20 min depending on how crisp you want it. No muss, no fuss, no SMOKE filling the house, one pan to wash, a pound is done in two shots, and you don’t have splattering grease everywhere. SO much easier. And I still have enough to pour off to save for future cooking projects.

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