Crème Brûlée French Toast

• •8 challah or brioche bread, cut into 1.5-inch thick slices
• •4 large eggs
• •4 large egg yolks
• •1.5 cup heavy cream
• •0.5 cup whole milk
• •3 tablespoon granulated sugar (divided for custard)
• •1 tablespoon vanilla bean paste or pure vanilla extract
• •0.5 teaspoon fine sea salt
• •0.3 teaspoon freshly grated nutmeg
• •4 tablespoon unsalted butter (divided for griddling)
• •0.3 cup superfine white sugar or turbinado sugar (for torching)
• •1 cup fresh raspberries or blackberries, for serving

Instructions

1. 1

   In a wide, shallow bowl or baking dish, whisk together the whole eggs, egg yolks, heavy cream, whole milk, 3 tablespoons granulated sugar, vanilla bean paste, fine sea salt, and freshly grated nutmeg until completely emulsified and smooth.

2. 2

   Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.

3. 3

   Lay the brioche slices in the custard mixture in a single layer. Soak for 8 to 10 minutes, gently turning once halfway through, until the bread has deeply absorbed the custard all the way to its center without completely falling apart.

4. 4

   Melt 2 tablespoons of unsalted butter in a large nonstick skillet or cast-iron griddle over medium heat. Carefully transfer 4 soaked slices into the skillet.

5. 5

   Cook for 3 to 4 minutes per side until each side develops a rich, golden-brown exterior. Transfer the browned slices to the prepared baking sheet. Add the remaining 2 tablespoons of butter to the skillet and repeat with the remaining 4 slices.

6. 6

   Transfer the baking sheet with all 8 slices into the preheated oven and bake for 8 to 10 minutes. The toast will puff slightly and the interior custard will finish setting.

7. 7

   Remove the French toast from the oven. Evenly sprinkle 2 teaspoons of superfine or turbinado sugar across the top surface of each slice, edge to edge.

8. 8

   Hold a kitchen culinary torch about 2 inches away from the surface and sweep the flame steadily in circular motions until the sugar melts, bubbles, and turns into a glossy, dark amber caramel. Let rest for 2 to 3 minutes so the sugar shell hardens into a crisp crust.

9. 9

   Garnish with fresh raspberries or blackberries and serve immediately while the exterior is crackling and the interior is warm and custardy.

Chef's Tips

• 💡Using day-old, slightly stale brioche or challah prevents the bread from disintegrating when absorbing the rich custard.
• 💡Superfine sugar (caster sugar) melts faster and more evenly under a torch flame than standard granulated sugar, which prevents the bread beneath from scorching before the caramel forms.
• 💡If you do not own a kitchen torch, position an oven rack to the top slot, switch on your high broiler, and broil the sugar-topped toast for 1 to 2 minutes, watching every second to avoid burning.