Pumpkin Crème Brûlée

Obviously this information comes a little too late for you, but I can report that pumpkin crème brûlée makes for a unique and delicious Thanksgiving dessert. My Thanksgiving meal this year was nontraditional what with a main course of herbed turkey burgers with goat cheese and cranberry sauce so why should the dessert follow the traditional rules? Not to mention that I hate making pie crust so this seemed like a much better dessert option for the day. Why muck about with a fussy pie crust when I can play with a blowtorch instead?


I halved Emeril Lagasse's recipe from Food Network since it has such rave reviews. Sure enough, it was creamy and perfectly flavored and practically foolproof. I did wind up with slightly dark tops that tasted a little burnt, but that was easily scraped off with a spoon before adding the crisp sugar topping. I also used more than the paltry amount of sugar called for on top so there could be a nice, thick crisp layer to break through. Yum yum! No need to wait until next Thanksgiving to make this for yourself.

Crème Brûlée French Toast

Today was my husband's birthday and even though he's not a fan of celebrating holidays I couldn't let this one pass by without spoiling him a little. What better way for him to begin his day than with some amazing French toast?

I like that the recipe called for everything to be prepared the night before so all I had to do this morning was pop it in the oven. That is, after I used my magical crystal ball to predict when he might awaken so it could be ready at the right time. I managed to peg it almost perfectly so the delicious smell from his birthday surprise was already wafting through the house.

The best part is that this concoction already had a nice layer of sugary goodness so maple syrup was not required. Not that that stopped my husband from pouring some on his. I let him get away with it because it's his birthday.

Crème Brûlée French Toast
Recipe from About.com


1 loaf Challah or Brioche Bread, sliced into 1 1/2-inch thick slices
1/2 cup Butter, unsalted (1 stick)
1 cup Brown Sugar, packed
2 tablespoons Corn Syrup
5 large Eggs
3/4 cup Heavy Cream
3/4 cup Milk
1 teaspoon Vanilla
1/4 teaspoon Salt
2 teaspoons Grand Marnier or Cointreau (I left this out and substituted a dash of orange extract)

Butter a 9 by 13 baking dish.

In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish.

Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.

In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.

Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees.

Bake for 30 to 40 minutes until french toast is golden and puffed.

Serve hot, sugared side up with diced strawberries and powdered sugar, if desired.