So Many Shacks, So Little Time

In this episode of Inn the Wild, Laurie and Jason chat about recent restaurant visits and openings, a Provincetown sunset tour, and questions from guests and listeners. The recipe of the week is Creme Brûlée French Toast.

Creme Brûlée French Toast

Prep Time: 15 minutes

Chill Time: overnight

Servings: 8

Ingredients:

• 1/2 cup Unsalted Butter
• 1 cup Packed Brown Sugar
• 2 tbsp Corn Syrup
• 10 Croissants
• 6 Eggs
• 1 1/2 cups Half & Half
• 1 tsp Vanilla
• 1 Orange (to zest)
• 1/8 tsp Salt

1. In a small saucepan, melt butter over medium heat
2. Mix in brown sugar and corn syrup until dissolved
3. Pour mixture into a 9 x 13 glass baking dish
4. Cube croissants and layer over the sugar mixture
5. Whisk together the eggs, half & half, vanilla, salt and zest of the orange
6. Pour egg mixture over the croissants
7. Cover and let set in the fridge overnight
8. Bake at 350 for 35 minutes, until the sugar mixture is bubbling up the sides of the dish
9. Cut into portions, serving upside-down so that the sugar mixture is on top

We'd love to hear from you!

Email us at [e-mail]

Follow us on Instagram

Follow us on Facebook

Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay