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Crème Brûlée French Toast Recipe

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4.1 from 5 reviews

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

Crème Brûlée French Toast combines the rich, creamy texture of classic crème brûlée custard with the comforting, golden-browned goodness of French toast. This indulgent breakfast features thick brioche slices soaked in a vanilla-egg custard, cooked on a griddle until perfectly crisp, and topped with a caramelized sugar crust. Served with a warm crème anglaise sauce, it’s a decadent twist on traditional French toast that’s sure to impress.

Ingredients

Creme Anglaise Sauce

  • ¾ cup heavy whipping cream
  • 1 dash salt
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla paste

French Toast

  • 4 large egg yolks
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tablespoon vanilla paste
  • 1 (16-ounce) loaf of Brioche bread, preferably thick sliced
  • 3 tablespoons butter (for griddle)
  • ⅓ cup granulated sugar (for brulee topping)

Instructions

  1. Prepare Creme Anglaise Sauce: Add ¾ cup heavy whipping cream and a dash of salt to a medium saucepan. Heat over medium until it starts to steam, being careful not to let it boil.
  2. Whisk egg yolks and sugar: In a medium bowl, whisk 3 large egg yolks and ¼ cup granulated sugar together until pale and thick, about 2-3 minutes by hand or 30 seconds with a hand mixer.
  3. Temper the eggs: Slowly drizzle the hot cream into the egg mixture while whisking continuously to prevent scrambling.
  4. Thicken the custard: Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 3-4 minutes). Remove from heat and stir in 1 teaspoon vanilla paste. Set aside and keep warm.
  5. Preheat the griddle: Heat a griddle or large skillet over medium heat.
  6. Prepare the custard soaking mixture: In a bowl or shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla paste.
  7. Soak the brioche slices: Briefly dip each slice of brioche into the egg mixture, ensuring both sides are coated but not soaked too long to avoid sogginess.
  8. Cook the French toast: Add 1 tablespoon of butter to the hot griddle. Place soaked brioche slices onto the griddle and cook for 2-3 minutes per side, or until golden brown, flipping only once.
  9. Brulee the French toast: Sprinkle a thin layer of ⅓ cup granulated sugar evenly on top of each cooked slice. Using a culinary torch, caramelize the sugar until it is golden and bubbly, creating a crisp brûlée crust. If you do not have a torch, use the broiler method described in notes.
  10. Serve immediately: Plate the French toast and pour the warm crème anglaise sauce over the top. Serve immediately while warm and enjoy the decadent combination of textures and flavors.

Notes

  • If you don’t have a kitchen torch, you can place the sugar-topped slices under a broiler set on high for 1-2 minutes, watching closely to prevent burning.
  • Do not over-soak the brioche to keep it from becoming too soggy and falling apart during cooking.
  • Use thick sliced brioche for best texture and to hold the custard soaking well.
  • This recipe serves 8 pieces of French toast; adjust ingredient quantities accordingly for more or fewer servings.
  • The custard sauce (crème anglaise) keeps warm on very low heat and should be stirred occasionally to prevent skin forming.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipeglimpse.com/creme-brulee-french-toast-recipe/