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Fontaneda|AD|40230683

Canconte|GW|43368764

Tweespruit-Suid|NA|45064953

Lo Serrat|AD|40231195

Obaga d' Encortesa|AD|40230447

Amalia|MZ|44991443

Mamakakka Kreek|SR|47059898

Obagot del Maia|AD|40231204

Baruun Suhay Hudag|MN|44827668

Baria Forest|SN|46587566

Sweifiye|JO|44136565

Hval-on|SJ|47066217

Sungai Keluyoh Besar|BN|40906718

Apari|PG|45710640

Arango|TD|41911077

Bayan Bural Obo|MN|44827839

Canfanda|GW|43368831

Sungai Mansiang|BN|40906881

Estany de Cabana Sorda|AD|40229803

Recif Karingea|NC|45109137

Athalun|MM|40958034

Ile des Chiens Marins|SJ|47063341

Maripa Soela|SR|47059995

Tall Humaylan|JO|44130962

Taiyiba|JO|44136626

Tangata|TD|41929156

Baruun-Goyotiin-Hiyd|MN|44827623

Estany de Baix|AD|40229613

Tsamab|NA|45064811

Mongo|GQ|42678737

Nyap|SD|47045816

Estany de les Canals Roges|AD|40229878

Portalen|SJ|47069570

Pla de l'Ingla|AD|40231669

Queluz|ST|46520720

Tall ad Dulani|JO|44129018

Sungai Mulaut|BN|40906955

Punta de Bata|GQ|42675708

Hoek Pondo|SR|47060579

Hvalfiskpynten|SJ|47066215

Nyongchar|SD|47045896

Estany de Serra Mitjana|AD|40232107

Mayopityan|SR|47060070

Alverca|MZ|44991394

Alto Benfica|MZ|44991346

Aysarah|JO|44127860

Ile des Oyes|SJ|47069270

Chintanzi|MW|44540216

Galibi-punt|SR|47058895

Khor Torluar|SD|47051199

Al Qararah al Humayra'|LY|44379250

Al Qila`|LY|44366701

Nirang|SD|47045498

Asan|TD|41911355

Foho Airibur|TL|42552126

Ardupa|AZ|40539417

Punta del Islote|GQ|42677358

Horne Beaches|SJ|47066131

Terreiro Velho|ST|46520900

Uyonch Gol|MN|44843495

Font de les Entrades|AD|40230486

Anwek River|PG|45710623

Khor To Mala|SD|47051103

Twee Palms|NA|45064949

Inchcolm Hut|SJ|47066288

Blubar Point|LR|44349190

Recif Neokumbi|NC|45110516

Ataran River|MM|40957992

Sungai Mendaun|BN|40906918

Mido Kreek|SR|47060096

Yalata|LR|44358916

Guayana|SR|47059098

Monte Abicin|GQ|42674840

Bartasiske|LT|44431437

Hogkollen|SJ|47065995

Tiberqa|SD|47050710

Cabuno|GW|43368227

Al Qizamah|LY|44366707

Tall Za'id al Harth|JO|44138334

Khor Tibadeb|SD|47050698

Punta Eviondo|GQ|42677108

Tibeldhiro|SD|47050708

Canal dos Pelicanos|GW|43372716

Bodolanga|CD|42291145

Punta del Fronton|GQ|42677202

Recif Koniuauanengie|NC|45109322

Pine Ridge Lodge|BZ|40693648

Els Pessons|AD|40230389

Punta Embade|GQ|42676886

Amoucheir|TD|41910632

Canfanda|GW|43368830

Uvsin Honhor|MN|44843457

Font de la Mentirosa|AD|40231284

Yagole Creek|LR|44358886

Tongadut|SD|47051148

Ayn `Aysarah|JO|44127861

Booual Kounda|GN|43357331

Tabaqat Fahl|JO|44136573

Balandiskis|LT|44431142

Muregeya|RW|46513075

Canaquenul|GW|43368708

Tafileh|JO|44136604

Estanys de Juclar|AD|40230593

Wo Wo Creek|PG|45736911

Canau|GW|43368710

Yanzia|LR|44358966

Nyants|SD|47045812

Kaboeba Dam|SR|47059312

Sungai Kebatong|BN|40906697

Balangrudok|LT|44431148

Bayan Dobo Somon|MN|44827867

United States|US|6252001

Suhoor Recipes

Continental

Crème Brûlée French Toast

Experience the mouth-watering taste of these baked french toasts

Continental

More Suhoor Recipes

VIEW ALL
Servings: 6-8


INGREDIENTS

  • 5 large eggs plus 2 yolks (or 6 whole eggs)
  • 2 ¼ cups whole milk
  • ½ cup heavy cream (or use more milk)
  • 3 tablespoons  orange juice
  • 2 teaspoons vanilla extract
  • ¾ teaspoon grated nutmeg
  • ¼ teaspoon kosher salt
  • 1 loaf plain bread, sliced 1-inch-thick 
  • 1 cup packed light brown sugar
  • 8 tablespoons unsalted melted butter

DIRECTIONS

  1. In a bowl, whisk together eggs, milk, orange juice, cream, vanilla, nutmeg and salt.
  2. Spread bread out in 1 layer on a large rimmed baking sheet (about 11x17 inches).
  3. Pour custard over bread, cover with plastic wrap and let soak in the refrigerator for at least 4 hours or preferably overnight.
  4. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
  5. Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter.
  6. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
  7. Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture.
  8. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
  9. Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

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