Crème Brûlée Lost Bread

Course Breads: Breads and Starters
Author John Folse


  • 12 French bread croutons cut 1-inch thick
  • ½ cup melted butter
  • 1 cup brown sugar lightly packed
  • 2 tbsps honey
  • 5 eggs
  • 1 cup milk
  • ½ cup heavy whipping cream
  • tsp cinnamon
  • tsp nutmeg
  • 1 tbsp vanilla
  • 1 tbsp praline liqueur or Frangelico


  • French bread croutons should be cut out of a baguette-style loaf.
  • These slices should be approximately 2 ½ – 3 inched in diameter and 1 inch thick.
  • In a cast iron skillet, combine butter, brown sugar and honey over medium-high heat.
  • Cook mixture, stirring constantly, until bubbly and sugar has dissolved. Pour Brûlée into the bottom of a 13" x 19" x 2" baking dish.
  • Allow Brûlée to cool slightly then top with the French bread croutons.
  • In a large mixing bowl, whisk eggs, milk, whipping cream, cinnamon, nutmeg, vanilla and liqueur.
  • Blend thoroughly the pour evenly over the croutons. Using the tips of your fingers, press bread down gently to force the custard into the croutons without breaking.
  • Cover dish with clear wrap and chill overnight. Preheat oven to 350 degrees F.
  • Allow custard to sit out at room temperature, approximately 1 hour.
  • Bake, uncovered, until French toast is puffed and edges of the croutons are golden brown, approximately 40 minutes.
  • Allow to cool 10 minutes prior to serving.
  • When ready to serve, remove 2 of the Lost Bread Croutons per guest and invert them onto the center of a 10-inch plate.
  • Top with powdered sugar and drizzle lightly with honey.