Well, I can tell you one thing for certain, if there’s anything that will cheer you up on a week like this, it’s this Creme Brulee Pull Apart French Toast!
EASY, sticky, ooey, gooey goodness that melts in your mouth and leaves you wanting more, more, MORE!
…Today is the day! Perfect for your weekend breakfast! Check out this HOW TO VIDEO!
If you’re into CIN, this one’s for you. If you are the sweet craver, the honey pot dipper, the shugga daddy, look out!
I swear you will want this every day of your life!
…Tomorrow’s breakfast awaits you! Pair this baby with some fluffy scrambled eggs and you’re golden!
Creme Brulee Pull Apart French Toast Process Notes
- The first time I made this I used 3 eggs. Next time, DP asked me to add a 4th so I did. It was just as good. Maybe a little better. You can judge depending on the size of your eggs and your loaf. I love NestFresh Eggs!
- Same goes for half and half. Add enough to make it creamy and thick but not overly watered down. There just needs to be enough to get into all the nooks and crannies.
- Pecans—I love ’em! If you don’t, leave em’ out. Prefer walnuts? Go for it! One time I added the pecans down in all the nooks and crannies before the drizzle, one time I sprinkled ‘em on top. Both ways are delicious!
- The Bread – I found this partially baked Marketside Tuscan Boule at Walmart. You can easily used an already baked Boule or even a whole loaf of another variety that isn’t round. If you really like sweet, Try a Kings Hawaiian Round! It’s a softer bread so here’s where you might want to use 3 eggs instead of 4.
Whatever you do, however you do it, please tell me how much you like this Creme Brulee Pull Apart French Toast by rating it and commenting below!
Creme Brulee Pull Apart French Toast Recipe
- 1 Tuscan Round Boule or similar
- 4 large eggs
- 1/2 c half and half
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 c finely chopped pecans
- 3/4 c brown Sugar
- 1/2 stick salted butter
Preheat oven to 350 degrees
Score your bread with a sharp knife to form a checker board effect - cut almost to the bottom but don’t cut through the bottom of the loaf.
Place your loaf on tinfoil in a cast iron skillet. I like Reynolds non-stick tinfoil. No Cast Iron Skillet? Use a oven-safe frying pan or baking dish with tinfoil. Just be aware that cooking times may change.
In a bowl or large pourable measuring cup add eggs, half and half, vanilla and cinnamon, whisk until smooth and creamy.
Using your fingers to spread the nooks and crannies, pour the egg mixture into each of the holes in the loaf.
Sprinkle pecans on the loaf stuffing some of them down into the cracks.
In a saucepan over medium heat, melt butter and stir in brown sugar until it’s thick and smooth. Careful not to overcook it.
Pour the mixture all over the top of your loaf letting it ooze into the cracks. Don’t touch, it’s HOT!
Bake for 20-30 minutes until the top is caramelized and the bread and edges begin to brown and crisp up. I live Mile High so it took mine 25 minutes. Because ovens and altitudes vary, your time may be more or less.
Remove from oven and let sit until it’s cool enough to handle.
Eat it right from the pan or serve it in sections with a little whipped cream and strawberries; or for a well rounded meal, add a little protein with scrambled eggs on the side and a Mimosa!
Check out my HOW TO Video!
This is a great brunch recipe for guests that will make you the star of the show!