Crème Brûlée French Toast (Printer-Friendly)
Brioche slices soaked in creamy custard, baked, then topped with a caramelized sugar crust.
# List of Ingredients:
→ Bread
01 -
1 loaf brioche or challah bread (12-14 thick slices)
→ Custard
02 -
4 large eggs
03 -
1 cup whole milk (or almond/oat milk for dairy-free option)
04 -
1/2 cup heavy cream (or half-and-half)
05 -
1/2 cup granulated sugar (or brown sugar)
06 -
1 tablespoon vanilla extract (or vanilla bean paste)
07 -
1/2 teaspoon ground cinnamon (or nutmeg)
08 -
Pinch of salt
# Preparation Steps:
01 -
Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish.
02 -
In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and homogenous.
03 -
Pour the custard mixture over the bread slices, gently pressing to ensure thorough absorption. Cover and refrigerate for a minimum of 30 minutes or up to overnight for optimal texture.
04 -
Set the oven temperature to 350°F (175°C) to prepare for baking.
05 -
Remove the soaked bread from the refrigerator and bake in the preheated oven for 25 to 30 minutes until the custard is set and the surface is golden brown. Optionally, broil for 2 to 3 minutes to achieve a crispier top.
06 -
Sprinkle a thin layer of sugar evenly over the top and use a kitchen torch to caramelize until a crispy crust forms. Alternatively, use the broiler for 1 to 2 minutes with close attention.
07 -
Allow to cool slightly before serving. Garnish with fresh berries, powdered sugar, and a drizzle of maple syrup if desired.
# Additional Suggestions:
01 -
Soaking the bread overnight enhances custard absorption and flavor development.