In a small heavy saucepan melt brown sugar and water over
moderate-low heat, stirring, until smooth and melted, about 1
minute, then pour into a 13 x 9-inch baking dish coated with
cooking spray. Arrange bread slices in one layer in baking dish,
squeezing them slightly to fit.
In a large bowl whisk together eggs, egg substitute, milk, vanilla,
rum, 1/2 tsp cinnamon, and salt until combined well and pour
evenly over bread. Cover and refrigerate at least 8 hours or
overnight. Preheat oven to 350° F. and bring bread to room
Bake uncovered, in middle of oven until puffed and edges are pale
golden, 40 to 50 minutes. Top with cinnamon and powdered sugar.
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Creme Brulee French Toast Recipe - Breakfast - Brunch