Tried this on a whim last weekend, as I’ve been on a creme brulee kick lately, or at least the idea of it, and the idea of that plus french toast sounded grade A amazing. I think this needs another go around to get it perfect, especially with the topping. Maybe caramelizing the sugar will work better under a broiler, or with a blowtorch? Any suggestions would be appreciated. 

Seriously, though, be sure to flip the toasts to get the perfect goldenness to it, and and have some fresh berries to make it even more amazing (these are Tay barries, a cross between raspberries and blackberries). I also used a loaf of shokupan (a type of Japanese milk bread) instead of brioche, and I still think it tastes amazing. Plus, odds are you’ll have some left over, for some lovely breakfasts during the week. 

Creme Brulee French Toast

Ingredients

  • 1 loaf rich bread of choice (again, Deb recommends brioche, I used shokupan, sliced to about an inch or so thick)
  • 1 1/3 c whole milk
  • 2/3 c heavy whipping cream
  • 4 large eggs
  • 1/3 c white sugar
  • pinch fine sea salt
  • 1 T alcohol of choice (original recommended Grand Marnier, I went Kahlua)
  • 1 T vanilla extract

Topping

  • 2/3 c white sugar

If your bread isn’t already sliced, slice it into generous, thick slices – Deb recommends 1.5 in thick slices, my loaf was cut into 1 in slices, about 9 slices total. Whisk together the milk, heavy whipping cream, eggs, white sugar, sea salt, booze, and vanilla extract. If you want to use a vanilla bean, you can do so – just follow Deb’s recommended steps for whisking in the vanilla bean scraping in the linked recipe. 

Preheat your oven to 325. Take a rimmed tray or pan that will fit as much of your bread as possible (I ended up going with two separate glass pans, and even those weren’t the greatest fits, as you can see), lay out the bread, and pour the custard over it. Let the slices absorb the custard for a half hour, flipping over about halfway through to ensure every side is soaking up the custard evenly. (You can also toss this in the fridge overnight to soak if you’re so inclined, and you won’t need to flip them if that’s the case.)

Line a baking sheet with parchment paper if you have it (I do because the people before me in this apartment left a lot of stuff, hallelujah), and space out the french toasts so that there’s juuust enough space that they can breathe a bit. Bake for about 30 to 35 minutes, flipping halfway through so that each side gets a lovely golden sear to it (I didn’t flip them, and I think they look better with both sides seared). You’ll know they’re ready when you lightly slice into the center of the bread and twist, and no wet custard comes out. 

About five minutes out from the toast being done, take a small, heavy, completely dry pot and melt 2/3 c white sugar over medium heat, stirring with a fork, and until it’s fully melted and the color of honey (see pic five). Time this so that this happens as soon as the toasts are done. Remove the bread from the oven, and then drizzle about 1 T of the caramel over the toasts, attempting to do so evenly (I just ended up doing a fancy drizzle). 

Add berries, and voila – a lovely, decadent weekend breakfast. 

(If anyone’s tried the broiler method for caramelization that Deb mentions, please let me know if it worked for you – I want to try that next time. Or maybe the hot spoon method would also work.)

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