I’m inviting you to join me as we venture into dessert land in the kingdom of French toast. This custard-soaked morning staple, which is often combined with waffles and pancakes to form the carby favorites, comes in a variety of forms, including ones that are Hong Kong-style with peanut butter and sweetened condensed milk, soaked overnight with a pecan topping, and stuffed with ricotta. All these variants made me discover another French toast idea that I think you’ll go back to time and again.
This casserole-style crème brûlée French toast is made by tucking 8 to 10 bread slices into a 13″ x 9″ pan. Everybody gets a serving! Inspiration comes from my own variation of crème brûlée. The custard mixture includes granulated sugar, cream, and deep yellow egg yolks. The softer, creamier, more pudding-like texture that’s sure to result from the bread soaking is acceptable with a few drier-than-other parts of the slice, such as the middle.
The other crucial phase is the golden sugar crust on top. This is a French toast heaven when warm, eggy bread combines with the crunch of burnt sugar.
Storage:
Refrigerate the chilled French toast in a covered dish or divide it into airtight containers. This can be kept for as long as three days. You can serve the French toast cold or reheat it slowly at 325°.
Try this dish, then leave a comment below with your thoughts!
Ingredients
- 1 Tbsp. unsalted butter, softened
- 1 (1-lb.) challah loaf, cut into 8 to 10 (1″ to 1/2″) slices
- 6 large egg yolks
- 1 large egg
- 2 1/2 c. heavy cream
- 1 tsp. vanilla bean paste or extract
- 1/4 tsp. kosher salt
- 1/3 c. (66 g.) plus 1/2 c. (100 g.) granulated sugar, divided
Directions
Step 1
Grease a 13″ x 9″ baking pan with butter. Arrange challah cut side down in prepared dish, taking care not to overlap; it’s fine if they fit a bit snugly.
Step 2
Mix egg yolks, cream, vanilla, salt, and 1/3 cup sugar in a large mixing bowl until pale yellow and creamy. Pour egg mixture over bread. Gently press with fingertips until bread is submerged. Let soak for 10 to 15 minutes.
Step 3
Place rack in center of oven and preheat oven to 300°. Cover dish with foil.
Step 4
Bake the French toast for 40 to 45 minutes, or until the custard mixture around the bread is slightly set and pale yellow, and an instant-read thermometer inserted into it reads 170° (to ensure the eggs are cooked).
Step 5
Sprinkle the remaining 1/2 c. sugar on top. Caramelize the top with a blow torch, or broil for 8 to 10 minutes, watching closely.
Step 6
Let sit 10 to 15 minutes before serving.
Read more:- Italian Stuffed Flank Steak
Final thought
Crème Brûlée French Toast is the ultimate indulgent take on a classic breakfast meal. It features crispy caramelized sugar and a creamy, custard-like middle. This recipe combines the best qualities of both French toast and crème brûlée to produce a sweet, opulent flavor profile that’s perfect for special events or weekend brunch. It’s a great dessert that will appeal to the eyes and the taste sensations when topped with fresh berries or powdered sugar. This dish, with its ideal combination of textures and flavors, will quickly become a favorite in any breakfast or brunch menu.
