Have Some Dessert for Breakfast

breakfast & dessert on 1 plate

This is a special post: my first guest cook! Last weekend I visited my cousin Kevin and his family in sunny Rochester, NY. Aside from a lot of hanging out in the backyard, we seemed to eat — a lot. But that’s what one does over a long weekend, right? His wife (my cousin-in-law?) Wendy made this awesome breakfast for us on Saturday morning. It’s a variation on French toast with the rich, custardy flavors of crème brûlée. And just like Wendy, this dish is sweet — but not too sweet.

You make the French toast overnight so the bread (she used a large loaf of whole wheat French) really soaks up the egg mixture. Then after a quick bake in the oven, it’s ready to eat and offers a little surprise: a gooey layer of syrup on the bottom. She paired it with turkey bacon, chicken sausage and some fresh strawberries, bananas and yogurt. It was a tasty, satisfying breakfast that was the perfect combination of sweet and savory.

syrup-sidedown

Here’s Wendy’s recipe. I saw her make it the night before and it looked really easy. Give it a try the next time you have some hungry out-of-town guests.

Crème Brûlée French Toast
– 2 tablespoons of light corn syrup
– ½ cup of butter (1 stick)
– 1 cup of brown sugar
– 1 loaf of whole wheat French bread, thickly sliced, crusts removed
– 5 eggs
– 1 ½ cups of half & half
– 1 teaspoon of vanilla
– 1 teaspoon of cinnamon
– ¼ teaspoon of salt
– Cooking spray
– Maple syrup & butter (optional)

In a small saucepan, combine the corn syrup, butter and brown sugar; simmer until syrupy. Pour mixture into a 9×13 inch baking dish that has been lightly coated with cooking spray. Set aside.

Slice the loaf into thick slices. Place the bread on top of the syrup in the baking dish.

In a large bowl, whisk together the eggs, cream, vanilla, cinnamon and salt. Pour evenly over the bread. Cover and refrigerate overnight.

full of syruprises

In the morning, bring the baking dish to room temperature while the oven preheats to 350º. Bake uncovered for 45 minutes. Cut into squares, serve and eat. Can be served with maple syrup and butter.

I hope everyone had a very happy (sad) Memorial Day like we did! What did you make?

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6 Comments on “Have Some Dessert for Breakfast”

  1. Caroline says:

    What a great guest post–this looks fantastic. I was even more sold when you said this resembled the flavors of crème brûlée (my absolute favorite dessert). Yum!

  2. Have you ever been to Dinosaur BBQ there? Looks like a great breakfast.

    • egg me on says:

      Oh man, Dinosaur BBQ is legendary! The Rochester one is good (and spacious) but the original Syracuse location is really awesome. Great chicken, unbelievable ribs. I think I dream of their macaroni salad sometimes.

      • Ha, we’re going to a wedding in Watkins Glen this summer and I want to make a side trip to Syracuse just for that! I went to school in Rochester.

      • egg me on says:

        Wow, you’ll be so close to both. Definitely worth the side trip. Did you go to RIT? I went to SU, which is how I fell in love with Dinosaur.

  3. Renee says:

    that sounds delicious, I will have to make that real soon.


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