Creme Brulee Breakfast Bake

 
This is a decadent breakfast treat that is highly addictive!  On the website it is referred to as "a giant eggy pancake with a layer of sweet, rich creme brulee."  That about sums it up!  I halved the recipe and it was plenty for us but for a large group, you may want to follow the suggested amounts.

Crème Brûlée Breakfast Bake 

Source: Betty Crocker

Crème Brûlée Layer

1/2

cup unsalted butter

1

cup packed light brown sugar

2

tablespoons light corn syrup 

Batter

1

cup Bisquick Heart Smart® mix

1

cup reduced-fat milk

6

eggs, slightly beaten

1/2

cup sugar

1

teaspoon vanilla

1. Grease 13x9-inch (3-quart) glass baking dish with butter. Set aside.
2. In 1-quart saucepan, cook Crème Brûlée Layer ingredients over medium heat 4 to 6 minutes, beating with whisk, until it becomes a smooth liquid. Pour into baking dish.
3. In medium bowl, beat Batter ingredients with whisk until well combined. Pour over the crème brûlée layer. Cover and chill at least 8 hours but no longer than 24 hours.
4. Heat oven to 350°F. Bake 45 to 50 minutes or until golden brown and center is set. Cut into 6 squares, and enjoy.