Description
Crème Brûlée French Toast is a luxurious twist on traditional French toast, featuring thick slices of brioche soaked in a rich custard made from eggs, heavy cream, and aromatic vanilla and cinnamon. Baked to perfection and topped with a caramelized sugar crust, this decadent breakfast dish delivers a creamy interior with a satisfyingly crunchy caramel topping. Perfect for special mornings or brunch gatherings, it combines the indulgence of crème brûlée with the comfort of French toast.
Ingredients
Scale
Bread
- 1 loaf of brioche bread (about 1 pound), sliced into 1-inch thick slices
Custard Mixture
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/2 cup granulated sugar (for caramelizing)
- Fresh berries (optional, for serving)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare Ingredients: Gather all your ingredients on the counter for a smooth preparation process.
- Beat Eggs: In a large mixing bowl, crack the 4 large eggs and whisk until well beaten.
- Combine Cream and Milk: Add 1 cup of heavy cream and 1 cup of whole milk to the eggs, whisking until fully incorporated.
- Add Flavorings and Sugar: Stir in 1 cup of granulated sugar, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk until the sugar is dissolved and the mixture is smooth.
- Arrange Bread: Arrange the sliced brioche bread in a large baking dish (9×13 inch recommended).
- Soak Bread: Pour the egg mixture over the bread slices, ensuring each slice is well coated. Use a spatula to gently push the slices down to soak up the custard.
- Refrigerate: Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Rest Bread: Remove the baking dish from the refrigerator and let it sit at room temperature for 10-15 minutes if soaked overnight.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set. Check around the 25-minute mark and cover loosely with aluminum foil if browning too quickly.
- Cool: After baking, let the French toast cool for about 5 minutes.
- Add Sugar Topping: Sprinkle 1/2 cup of granulated sugar evenly over the top of the French toast.
- Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep golden brown. Alternatively, place under the broiler for 1-2 minutes, watching closely to prevent burning.
- Harden Sugar: Allow the caramelized sugar to harden for a minute or two.
- Cut and Serve: Cut the French toast into squares or rectangles for serving.
- Garnish and Enjoy: Optionally, dust with powdered sugar and add fresh berries for garnish. Serve and enjoy the creamy custard and crunchy top!
Notes
- For best flavor and texture, soak the brioche overnight in the custard.
- Use a kitchen torch for an even caramelized sugar crust; if unavailable, the broiler method works as well.
- Choose fresh berries according to season for a complementary tartness.
- This French toast is best served warm but can be kept refrigerated and gently reheated.
- To reduce sweetness, adjust the sugar in the custard or topping as preferred.
