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Font de la Navina|AD|40231402

Basaton Tala Tract|MN|44827699

Sirat al Hayran|JO|44136299

Samba|GW|43373489

Nsenguemiang|GQ|42679600

Monkey Shoal|BZ|40693409

Alto Ligonha|MZ|44991356

Escobar|PY|45743524

Pic de Cabayrou|AD|40229814

Miendrienetie Kreek|SR|47060098

Amdjeres|TD|41910370

Samba Ali|GW|43373490

Pas de la Casa|AD|40231566

Nohock Ek|BZ|40693510

Yukhary-Khylly|AZ|40552431

Bodiwa|CD|42291135

Bogale|CD|42291228

Chimilamba|MW|44540010

Al Qarah as Suwayda'|LY|44396699

Baruun Suhay Hudag|MN|44827668

Mullins|BZ|40693447

Al Qarat ar Rabdah|LY|44389215

Siq Um el `Alda|JO|44136285

Samba Seidi|GW|43373534

Termel|TD|41929743

Chilima Dambo|MW|44539901

Cascada Asoc-Dum|GQ|42675433

Pebbly Pond|FK|42741493

El jaouarda|MA|44881424

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Isle Kohn|SJ|47066921

Bofa|CD|42291201

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Baruun Ulaan Tolgoy|MN|44827693

Al Qayqab|LY|44366699

Amado|MZ|44991439

Polakkbreen|SJ|47069552

Recif Laregnere|NC|45109638

Magneet Rots|SR|47059833

Tabbiya|JO|44136579

Tal`at al Qusb|JO|44134691

Ayn al Qunayyah|JO|44134627

Idrott Ness|SJ|47066271

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Tao I|TD|41929177

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Bodienga|CD|42291127

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Marenga|MZ|45016161

Idabreen|SJ|47066263

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Com M'Be|GQ|42676406

Makajapinggo|SR|47059856

Aoueda|TD|41910978

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Al Aghbash|SD|47027381

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Choki Point|SB|46648215

Misalibi|SR|47060114

Sangue Cabomba|GW|43373625

Establecimiento Primavera|PY|45743552

Alto Chidotine|MZ|44991349

Pouiembeng|NC|45112004

Amfourot|TD|41910425

Maria|MZ|45016190

Sirah|JO|44136295

Sant Hipòlit de Voltregà|ES|3110583

Gisuma|RW|46511844

Kakalakaeaire Kreek|SR|47059319

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Sambulacunda|GW|43373562

Font dels Capellans|AD|40229911

Amanuense|MZ|44991449

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Isle Esperance|SJ|47064336

El Cruce|PY|45743492

Tal`at er Ruz|JO|44136647

Sare Ilo|GW|43373833

Tsitsib|NA|45064894

Anike|TD|41910908

Hoek van Meerzorg|SR|47060080

Baruun Shartsa|MN|44827664

Baruun Oldzeyte Suma|MN|44827653

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Recif de Balabio|NC|45107601

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Mullins Bar|BZ|40693449

Antigo Posto do Luia|AO|40233784

Noerdange|LU|2960219

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Ile Kishamwana|RW|46512501

Bugoye|UG|47704311

Poolepynten|SJ|47069567

Ile des Eiders|SJ|47064135

Pyttholmen|SJ|47069697

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Angalgatou Goz|TD|41910880

Hyrnebreen|SJ|47066244

Innerknausen|SJ|47066320

Bata Norbo|MN|44827712

Yukhary-Zeykhur|AZ|40552469

Bat-Oldzii|MN|44827726

Ivory Glacier|SJ|47066420

Al Qitar|LY|44366706

Booual Langue|GN|43357722

Sambel Bere|GW|43373542

Font dels Llacs|AD|40231130

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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