Description
Crème Brûlée French Toast: Luxurious brioche soaked in vanilla custard, caramelized to perfection. A decadent breakfast treat!
Ingredients
Scale
- 1 loaf (16 oz/450g) brioche or challah bread, cut into 1-inch thick slices
- 6 large eggs
- 2 cups (480ml) half-and-half or equal parts whole milk and heavy cream
- 1/3 cup (67g) granulated sugar, plus 1/2 cup (100g) for topping
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, for greasing the baking dish
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Step 1: Prepare the baking dish Generously butter a 9×13-inch baking dish, ensuring all surfaces are well-coated. This prevents sticking and adds a subtle buttery flavor to the exterior of your Crème Brûlée French Toast.
- Step 2: Create the custard base In a large bowl, whisk together eggs, half-and-half, 1/3 cup sugar, vanilla extract, and salt until completely combined. The mixture should be smooth and have a pale yellow color. This custard base is what transforms regular bread into a luxurious, creamy delight.
- Step 3: Arrange the bread Place the sliced bread in the buttered baking dish, slightly overlapping the pieces to create a tight fit. Depending on your bread size, you may need to cut some slices to fill gaps. A snug arrangement ensures even soaking.
- Step 4: Pour and soak Slowly pour the custard mixture over the bread, making sure to cover every piece. Gently press the bread down to help absorption. Flip each slice over to ensure complete coverage, then rearrange them in the dish.
- Step 5: Refrigerate overnight Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This resting period is crucial for developing that signature custard-soaked texture that makes Crème Brûlée French Toast so special.
- Step 6: Bake to perfection Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it stand at room temperature while the oven heats. Bake uncovered for 35-40 minutes until the toast is puffed and golden, with no liquid pooling in the center when gently pressed.
- Step 7: Create the crème brûlée topping Evenly sprinkle the remaining 1/2 cup sugar over the top of the baked french toast. Using a kitchen torch, melt the sugar in a slow, sweeping motion until it bubbles and turns amber. Allow the caramelized sugar to cool and harden for about 2 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal per serving
- Sugar: 25g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 205mg