½ cup butter
1 cup packed brown sugar
1 loaf two day-old French bread, cut into 1” slices
5 eggs
1 ½ cups half and half cream
2 tablespoons pure maple syrup
1 teaspoon vanilla
½ teaspoon orange extract
¼ teaspoon salt
Optional: berries, whipped cream, or other toppings


  1. In a small sauce pan, melt butter and brown sugar, stirring occasionally until smooth. Pour melted mixture into a lightly greased jelly roll pan (18 x 13 x 1) and spread out evenly over the bottom of the pan.
  2. Arrange as many bread slices as will fit in a single layer to cover the pan.
  3. Add eggs to a medium bowl and beat for one minute, then whisk in half and half, maple syrup, vanilla, orange extract, and salt. Spoon mixture evenly over each piece of bread. Cover and chill at least 8 hours, or overnight.
  4. When ready to bake, lightly sprinkle the tops of the bread with cinnamon. Bake uncovered at 350 degrees F for 25 to 30 minutes or until lightly golden then flip all the slices of bread over and broil until the tops are golden.
  5. Top with berries, whipped cream, or other toppings.

Makes: 6 servings
Total Time: 50 minutes prep and baking time, 8 hour chilling time

recipe02About the Chef

Chef’s Name: Jennifer Sattley
Family: Husband – Patrick and French Bulldog – Kiwi
Community: Mystic Point
Interests: Cooking and eating, trying new restaurants, paddleboarding, walking on the beach, spending time with my adorable husband and dog
Favorite Local Activity: Paddleboarding at the Carlsbad Lagoon
About the Recipe: I adore crème brûlée, so what could be better than crème brûlée for breakfast? This overnight crème brûlée french toast tastes like glorious crème brûlée and can be thrown together in 15 minutes then refrigerated overnight so in the morning you simply pop it in the oven and out comes golden caramelized toasted outside, subtly creamy inside. This french toast is out-of-this-world delicious for special occasion breakfasts like birthdays, anniversaries, Valentine’s Day, or Christmas, but also easy enough to make for everyday. You are going to want to make this everyday.
About the Chef: I grew up in Poway and have lived in Carlsbad for over eight years. I received a B.A. in interior design from the Design Institute of San Diego, but I have always been most passionate about being creative in the kitchen. Finally, after my kidney transplant in October 2013, I was bursting with more energy than I had had in years, so after the urging of friends, I started in February 2014 where I share only my tried-and-true daringly delicious recipes – or what I like to describe as “extraordinary flavors out of everyday ingredients.”

I have been blessed with many miracles in my life including a double lung transplant at age 16 due to cystic fibrosis and my recent kidney transplant. I wrote about my heroic donors who have made my very life possible and honored my brother who passed away from cystic fibrosis in my book, My Heroes Ask Wallflowers To Dance. At you will find my latest craving creations and what I call “soul food,” or life lessons I have shared at various speaking opportunities. Stop by and find food to nourish your heart, soul, and belly!