Baked Creme Brûlée French Toast Recipe

BRULEE BOTTOM:

• Add the butter, ½ cup of brown sugar, and maple syrup to a microwave safe bowl (or measuring cup) and zap for 1-2 minutes or until the sugar dissolves and the syrup is warm. Stir using a rubber spatula; set aside.

PREP:

• Spray a 13×9 baking dish with non-stick cooking spray. Pour the prepared sugar mixture in the bottom of the pan, spread it out.
• Place the sliced bread in the pan. In a medium bowl, add the remaining ½ cup brown sugar along with the half and half, eggs + yolks, almond extract, ground nutmeg, sea salt, vanilla, greek yogurt, and whisk until thoroughly combined. Pour the prepared custard over the bread.
• Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours and ideally, overnight.

BAKE:

• Remove the casserole from the refrigerator 1 hour prior to baking. When ready to bake, position a rack in the center of the oven and preheat oven to 350ºF.
• Bake the casserole for 35-45 minutes or until the bread puffs up and browns on top.
• Allow the french toast to cool for a few minutes before plating. Top with sliced almonds powdered sugar if desired.
• Serve with whipped cream!