Creme Brulee French Toast

Sunday brunch has always been a favourite meal for me throughout my life. When I was a child, we used to have a huge electric griddle that my parents would pull out on Sundays so we could have a big breakfast together as a family. Bacon, eggs, French toast, and pancakes were all items we would ask for on this special day. This recipe is a result of that memory. I wanted a spectacular brunch meal that could "wow" guests and family, and not keep me bound to the kitchen or griddle. It is a hybrid of all the decadence, prepared in one pan served with a side of crispy smoked bacon, rendered in the oven on a sheet pan below the Crème Brulee French toast.

This is a great breakfast to serve on Christmas morning or when you are having a special brunch for friends and family. It is prepped the evening before and the oven does all the work in the morning so you can enjoy the comforts of your home, family, friends and perhaps a cup of coffee. If you are looking for a new way to serve your French toast and bacon, give this recipe a try!

Ingredients
Serves 6

1/2 cup butter
1 1/4 cup brown sugar
3 Tbsp. maple syrup or agave nectar
1 Large brioche loaf or egg bread- I used Chocolate Brioche from a fabulous local Winnipeg bakery. Sleepy Owl Bread
5 eggs
1 3/4 cup of half and half
1 Tbsp. vanilla or vanilla bean paste
1/2 Tsp. sea salt
1 Tsp. Cinnamon
3 Tbsp. Grand Marnier
zest of one orange
2 cups of fresh mixed berries
Garnish: powdered sugar or cinnamon


Smoked Bacon: To bake the perfect bacon, line a sheet pan with foil and set a wire cooling rack on top. Lay the bacon on the rack and bake until crispy.  Usually, I place the bacon in the oven 15 minutes before the French toast is done. The wire rack allows all the grease to drip away from the bacon and allows for even cooking.

1. In a sauce pan, melt butter, brown sugar and maple syrup until smooth. Pour this into a 13x9 inch pan making sure the syrup mixture covers the bottom evenly.
2. Cut the ends of each side of the brioche and enjoy them while you prep the rest of this meal.
3. Slice the loaf after ends are removed into 1 inch thick slices. Arrange the bread slices in the pan, squeezing them in if needed. I used a narrow loaf so I yielded 10 slices from the brioche loaf.
4. In a large bowl whisk together the half and half, cinnamon, orange zest, vanilla, salt, eggs, and  2 Tbsp. Grand Marnier.
5. Pour over the bread in the pan.

6. Cover and refrigerate overnight.
7. Remove from the fridge and bring the bread to room temperature.
8. Preheat the oven to 375 degrees.
9. Bake the French toast for approximately 30 minutes or until the bread has puffed up and the edges are golden.
10.Wash berries and toss with 1 Tbsp. of Grand Marnier if desired. Garnish with berries and powdered sugar or cinnamon.
11. Cut into squares and serve making sure to flip over each piece on the plate so the syrup side is facing up.
12. Enjoy!