Wednesday, January 31, 2018

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

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!


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. I'll take dessert for breakfast any time Jacqueline! The crunchy creme brulee crust sounds amazing! A must try, thank you!

  2. Looks delish - I have an incurable sweet tooth, so dessert at anytime sounds perfect to me!

  3. Jacqueline, I love dessert for breakfast! This looks so scrumscious and my husband loves cream brûlée so I will have to make this for him. It would be as you'd proven, a great dish for brunch with a crowd. Thanks for sharing your recipe......

  4. You had me at buttermilk syrup. I love raspberries, too! Thanks for sharing this recipe. :D

  5. OH.MY.GOSH! That looks SO good!!! I typically eat a small (sometimes big) dessert after every meal, but this is a two-fer!

  6. Such a beautiful dish. Breakfast can be anything and I would love to eat this! Who cares about a few more calories?


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