Creme Brulee French Toast

 

Photo source: glutenfreegabber.com

Photo source: glutenfreegabber.com

 

Your children get only one childhood.

This is from the Deseret News March 27, 2011 edition: as follows:

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • Bread, sliced, to cover butter mixture
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

 

French Toast Breakfast Muffins

French Toast

“Oh, brothers and sisters, families can be forever! Do not let the lures [or the irritants] of the moment draw you away from them! Divinity, eternity, and family–they go together, hand in hand, and so must we!” –Spencer W. Kimball

 

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins.

Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.