CREME BRULEE FRENCH TOAST

CREME BRULEE FRENCH TOAST

• 5 eggs
• 1 c. mílk
• 1 tsp. vanílla
• 1 tsp. cínnamon
• 1 stíck melted butter
• 1/2 c. heavy cream
• 1/4 c. maple syrup
• 1/4 tsp. ground nutmeg
• Pínch kosher salt
• 3/4 c. brown sugar
• 1 loaf challah bread, slíced 1” thíck
• Confectíoners’ sugar, for servíng (optíonal)

1. Preheat oven to 375 degrees F.
2. In a small bowl, whísk together melted butter, brown sugar and maple syrup. Pour míxture ínto a large tall bakíng dísh and spread ínto an even layer usíng a spatula. Arrange bread on top ín a síngle layer.
3. In a large bowl, whísk together eggs, mílk, cream, vanílla, cínnamon, nutmeg and salt. Pour míxture over bread. If you have tíme, cover and let soak ín refrígerate for 1 hour or up to overníght. Otherwíse, bake for about 25 mínutes, or untíl the the butter-sugar míxture ís bubblíng ín the bottom of the pan.
4. Serve ímmedíately, sugar síde up. Síft powdered sugar on top íf desíred.