Description
Indulge in a delightful twist on breakfast with this Crème Brûlée French Toast. Layers of custard-soaked French bread are topped with a caramelized sugar crust, making it perfect for brunch gatherings or a special morning treat.
Ingredients
Scale
- 1 loaf of French bread (about 1 pound), cut into 1-inch thick slices
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- Fresh berries (optional, for serving)
- Powdered sugar (optional, for dusting)
Instructions
- Start by slicing the French bread into 1-inch thick slices. You can use a serrated knife for cleaner cuts. Arrange the slices in a single layer in a greased 9×13-inch baking dish, overlapping them slightly if necessary.
- In a large mixing bowl, crack the 6 large eggs and whisk them until well beaten.
- Add the 2 cups of whole milk and 1 cup of heavy cream to the eggs. Whisk until the mixture is smooth and well combined.
- Incorporate the 1 cup of granulated sugar, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt into the egg mixture. Continue whisking until all ingredients are fully blended and the sugar is dissolved.
- Pour the egg mixture evenly over the slices of French bread in the baking dish. Ensure that all pieces are well soaked. You may need to gently press down on the bread to help it absorb the liquid.
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight.
- In a small bowl, combine the 1/2 cup of packed brown sugar and 1/4 cup of melted unsalted butter. Mix until the sugar is well coated with the butter and forms a crumbly texture.
- Once the bread has soaked overnight, preheat your oven to 350°F (175°C).
- Remove the baking dish from the refrigerator and uncover it. Sprinkle the brown sugar and butter mixture evenly over the top of the soaked bread slices.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
- If the top is browning too quickly, cover the dish loosely with aluminum foil during the last 15 minutes of baking to prevent burning.
- Once baked, remove the dish from the oven and let it cool for about 10-15 minutes before serving.
- Using a sharp knife, cut the baked crème brûlée French toast into squares or rectangles, depending on your preference.
- Serve warm on individual plates. You can add fresh berries on the side for a pop of color and flavor.
- If desired, dust the top with powdered sugar for an elegant touch. You can also serve with maple syrup or whipped cream for added sweetness.
- For an extra special presentation, use a kitchen torch to caramelize additional sugar on top of each serving. Sprinkle a thin layer of granulated sugar over the surface and carefully torch until the sugar melts and forms a crispy crust.
Notes
- For best results, use day-old French bread or a slightly stale loaf. This helps the bread absorb the custard without becoming too soggy.
- Feel free to customize the flavor by adding spices such as nutmeg or cardamom, or by incorporating ingredients like chocolate chips or nuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes