Baked Crème Brûlée French Toast Recipe

In a small heavy saucepan, melt brown sugar and water over medium-low heat. Stir for about 1 minute until smooth and melted. Pour into a 13×9-inch baking dish coated with cooking spray.

Arrange and fit the bread slices in one layer in the baking dish.

In a large bowl, add the eggs, egg substitute, milk, vanilla extract, rum, salt, and cinnamon powder. Whisk until well combined, then pour the mixture evenly over the bread.

Cover the bowl and refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees F and bring the refrigerated bread to room temperature.

Bake uncovered for 40 to 50 minutes until puffed and edges are pale golden in color.

Sprinkle with cinnamon and powdered sugar.