Made this the other day, and just finished the leftovers reheated in the oven.. which are just as excellent as they were two days ago.
I read alot of the reviews, and followed the recipe to a "tee" with one exception. I didn't have french bread, just plain jane wal-mart white, which I left the crusts on and doubled for the 1" thick slices.
I left all the eggs in and whipped them well with the half and half, which I believe now is critical for the texture of this recipe; as is letting it sit in the fridge overnight for it to appropriately soak the bread. If it is baked correctly and not overdone, the texture AND TASTE mimics the fluffy jiggly nature of real creme brulee.
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Made this the other day, and just finished the leftovers reheated in the oven.. which are just...