You may have noticed that I’ve shared a few more recipes lately. All Things Thrifty now has a section specifically for FOOD! If you need something delicious, hop on over to All Things Delicious to find our latest and greatest tried and true recipes! I don’t share recipes ALL the time, but just know this, if I share a recipe, I know it’s delicious. Trust me, I don’t share anything that isn’t worth making.

I know it may seem a little crazy that last month I was blogging about my weight loss journey and today I’m sharing a delicious Baked French Toast recipe. But, in my defense, my Mother in Law is the culprit of this deliciousness.  She works at the Lion House in downtown Salt Lake City and food is her forte. If you have never had any Lion House food, you are missing out. I’m telling ya, the food there is to. die. for. We had our wedding breakfast there and also our wedding reception! So if you need a place for an event, I highly recommend it!

Just take a look at the goodness below….Thank you Mom for giving me this delicious recipe and letting me share it!

Baked Creme Brulee French Toast: overnight recipe from The Lion House

Lion House Crème Brule French Toast

Syrup:

½ cup butter

1 cup brown sugar – packed

2 tablespoons light corn syrup

In a small sauce pan melt butter, brown sugar and corn syrup over medium heat until sugar is dissolved and mixture is smooth.

Spread evenly in a 9 X 13 pan.

Bread or rolls:

Layer sliced rolls or thick sliced bread (a little stale works best!) on top of the syrup (about 3 inches deep). {I love to use the dense baguette from Wal-Mart.}

Egg Mixture:

5 eggs

1 ½ cup half and half

¼ teaspoon salt

1 teaspoon vanilla

Pour egg mixture evenly over bread. Cover and refrigerate overnight.

Bake uncovered for 30 minutes at 350 degrees. Cut into squares, flip pieces over so the syrup side is up on the plate. Serve with whipped cream, maple syrup, fruit, powdered sugar or whatever sounds delicious to you!

*If you are not serving immediately turn each piece of bread over to prevent sticking in the baking dish.

 

WARNING: You will eat a LOT if you make this recipe!

xoxo,

Brooke

Comments

      • GypsyBowl says

        [24 hours later…] That. Was. Awesome. Next time, maybe, it’s remotely possible I mean, that someone else might get some. If they happen to be in my kitchen during the tiny window between cool enough to eat and an empty pan, they have a shot. Thanks so much!!

  1. Tami says

    Have you ever doubled the recipe? If so, how long do you bake it? Also, do you just use sliced bread, or do you cube it to fit all over the pan?

    Thanks! Excited to try this yummy dish! We just had it at the Lion House last saturday :)

  2. Makay says

    Wow!!! I had that last weekend at the lion house with my annual christmas luncheon with my family! It was so good! I went to look up the recipe just in case someone had posted it up and here it was!! I made it this morning while my dad was visiting and he and my husband loved it! I do remember my piece at the Lion House being a bit crispier on the top with chunks of brown sugar maybe?

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