Description
Crème Brûlée French Toast is a delicious twist on the classic breakfast dish, featuring thick slices of brioche or challah soaked in a rich custard mixture and baked to perfection. Topped with a caramelized sugar crust reminiscent of crème brûlée, this decadent treat offers a crispy, sweet finish that pairs beautifully with fresh berries and maple syrup.
Ingredients
Scale
Bread
- 1 loaf of brioche or challah bread (12-14 slices)
Custard Mixture
- 4 large eggs
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup granulated sugar (or brown sugar)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1/2 teaspoon ground cinnamon (or nutmeg)
- Pinch of salt
Instructions
- Prepare the Bread: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish to ensure they don’t stick during baking.
- Make the Custard: In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread slices, pressing down gently to help the bread absorb the custard thoroughly. Cover the dish and refrigerate for at least 30 minutes or preferably overnight to enhance flavor and texture.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the custard-soaked bread.
- Bake the French Toast: Remove the soaked bread from the refrigerator and bake in the preheated oven for 25-30 minutes until the top is golden brown and the custard is fully set. For an extra crispy top, broil for an additional 2-3 minutes, monitoring carefully to prevent burning.
- Brûlée the Top: Evenly sprinkle a thin layer of sugar over the baked French toast. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust, or alternatively, place it under the broiler for 1-2 minutes, watching closely to avoid burning.
- Serve: Allow the French toast to cool slightly. Serve topped with fresh berries, a light dusting of powdered sugar, and a drizzle of maple syrup as desired for an indulgent breakfast experience.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk and use plant-based cream alternatives.
- Soaking the bread overnight in the custard will result in a richer and more moist French toast.
- Be cautious while broiling or using the kitchen torch to caramelize the sugar to avoid burning the topping.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture retention.
