Ingredients
  • loaf of french bread, cubed
  • 8 egg yolks
  • 4 cups heavy cream
  • ¾ cup sugar plus 2 tablespoons
  • ¼ teaspoon of salt
  • ¼ cup vanilla extract
  • ¼ tsp ground cinnamon
  • 2 tablespoons unsalted butter, melted
Instructions
  1. In a large, greased casserole dish layer ⅓ of the cubed french bread.
  2. In a large mixing bowl whisk remaining ingredients together (except the extra 2 tablespoons of sugar).
  3. Pour enough of the creme mixture over the bread to cover.
  4. Press bread down into creme with a spoon.
  5. Continue layering until the all the creme is gone.
  6. Cover with tinfoil tightly and refrigerate over night if possible, or for at least 2 hours.
  7. Bake at 325° for 60 minutes.
  8. Top with 2 tablespoons of sugar and broil on high for an additional 5 minutes. If you have a kitchen torch you can use that for better results.
Recipe by The Holzmanns at http://hannahholzmann.com/creme-brulee-french-toast/