Raspberry Creme Brulee French Toast

Raspberries have to be one of my favorite

fruits.  They are not only delicious, but they

are so beautiful.

If you are looking for something wonderful 

to make for Valentine's Day breakfast, this

overnight French toast might just be the thing.

I was looking for a breakfast item that would feed a 

crowd easily for a Sunday morning meeting my

husband was having, and I had pinned this from

Chef in Training some time ago.  

It sounded wonderful with the crunchy top and 

the lovely raspberries.  The funniest thing, as I

looked at the recipe, I realized it was just like my

Raspberry Bread Pudding.

Well, not exactly the same, but very similar!  I

had to laugh and tell hubby that all I had to

do to have dessert for breakfast was to call

it French Toast!

Let me say the creme brulee touch takes it to

a whole new level and all 18 people who had it

were swooning over it.

Raspberry Creme Brulee French Toast

2 loaves French bread, cut 1 inch thick on a diagonal

1/2 C. melted butter

1 C. brown sugar, packed

2 T. light corn syrup

5 eggs

1 1/2 C. half and half

1/3 C. brown sugar

1/4 tsp salt

1 tsp. vanilla

1 C. frozen raspberries, broken into pieces

Pint of fresh raspberries for a garnish

Buttermilk Syrup

Spray a large bun pan with oil.  I used a 13x18 inch

pan, but you could use two 9x13 pans.  

Mix the melted butter, brown sugar and corn syrup

and spread on the bottom of pan or pans.

Lay the bread on top.

In a medium sized bowl whisk the eggs lightly,

then whisk in the half and half, brown sugar, salt, 

and vanilla.  Gently stir in the broken raspberries.

Spoon the raspberry mixture over each slice of

bread.  Cover and refrigerate overnight.

Remove covering.  Bake at 350 for 25-30 minutes, 

uncovered.  Because I was cooking for a crowd,

I made 1 1/2 recipes.  I found that 25 minutes was

great for a dark surface pan, but for a shiny pan, 

I needed 30 minutes.

Serve immediately, as the creme brulee

will harden quickly.  Turn over to expose

the crunchy crust and top with fresh raspberries. 

We served it with Buttermilk Syrup and whipped cream.

Wow, dessert for breakfast is amazing!

Thanks for coming to visit!