Crème Brûlée French Toast
Ultra-rich, custard-soaked thick brioche slices griddled to golden perfection, baked until soufflé-light, and crowned with a shatteringly crisp, caramelized sugar crust reminiscent of classic French crème brûlée.
Ingredients
- •8 slices 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
- •0.25 teaspoon freshly grated nutmeg
- •4 tablespoon unsalted butter (divided for griddling)
- •0.33 cup superfine white sugar or turbinado sugar (for torching)
- •1 cup fresh raspberries or blackberries, for serving
Instructions
- 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.
Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- 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.
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.
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.
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.
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.
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.
Garnish with fresh raspberries or blackberries and serve immediately while the exterior is crackling and the interior is warm and custardy.
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.
Recipe from TheCookbook.ai
Created by Basil Roux