Creme Brulee French Toast

This week we asked you what ONE Flexipan product you could not live without and you answered the Large Round Mold! Now we’re going to give you a totally new, AMAZING recipe to make this weekend in your favorite product!!! (You may want to double the recipe; this goes FAST!)

INGREDIENTS

1 loaf unsliced white bread
2 cups milk
5 eggs
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp salt

INGREDIENTS FOR THE SAUCE

6 tbsp butter
3/4 cup packed brown sugar
2 tbsp maple syrup

WHAT TO DO:

1. Place Large Round Mold on top of Perforated Baking Sheet. Slice bread in halves and cover the bottom of your Large Round Mold. Layer remaining bread slices in overlap.

2. Mix milk, eggs, vanilla, cinnamon and salt. Ladle mixture over bread. Cover your Round Mold with the Octagonal Silpat and refrigerate for 3 hours or overnight. Uncover and bake 35-40 minutes at 375 degrees.

While its baking…

1. Heat butter, brown sugar and maple syrup, over low-medium heat whisking occasionally.
2. After melted, pour over baked casserole and bake 5 more minutes. Let stand 10 minutes before serving. Serve with sausage links and fresh fruit!

Have a great weekend and don’t forget to post pictures of YOUR Creme Brulee French Toast on our Facebook Page!!!