Description
Indulge in a luxurious twist on classic French toast with this Crème Brûlée French Toast recipe. Featuring thick slices of brioche soaked in a rich custard infused with vanilla and Grand Marnier, then baked to perfection and topped with a crisp, caramelized sugar crust, this recipe transforms breakfast into a decadent treat. Perfect for special occasions or a weekend brunch, these toasts pair beautifully with fresh berries and lightly whipped cream.
Ingredients
Toasts
- 1 loaf unsliced white bread, brioche or rich bread of your choice (about 9 inches, yields 6 slices)
- 1 1/3 cups whole milk
- 2/3 cup heavy cream
- 4 large eggs
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt or table salt
- 1 teaspoon Grand Marnier or another orange liqueur, or 1/4 teaspoon orange zest
- 1 vanilla bean or 2 teaspoons vanilla extract
Topping
- 2/3 cup granulated sugar
Instructions
- Prepare the bread: Cut the loaf into 1 1/2-inch thick slices; a 9-inch loaf should yield six generous slices to soak up custard evenly.
- Make the custard mixture: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, salt, Grand Marnier or orange zest, and vanilla extract if using. If using a vanilla bean, halve it lengthwise, scrape out the pulp into a small dish, whisk the pulp with a tablespoon of custard from the bowl, gradually incorporate two more tablespoons of custard into the vanilla pulp mixture, then return the combined mixture into the main custard batter. This ensures even distribution of vanilla flavor without clumps.
- Soak the bread: Preheat the oven to 325°F (163°C). Arrange bread slices in a single layer on the smallest rimmed tray that allows all slices to fit without overlapping, to maximize custard absorption. Pour the custard evenly over the bread slices. Allow soaking for 30 minutes, turning the slices once during soaking to ensure even absorption. Alternatively, you can soak the slices overnight in the refrigerator without turning.
- Bake the French Toast: Line a baking sheet with parchment paper. Transfer the custard-soaked bread slices to the baking sheet, spacing them slightly apart to prevent sticking. Bake in the preheated oven for 30 to 35 minutes. Optionally, flip the slices halfway through baking for even cooking. Bake until a thin knife inserted gently into the center comes out clean without wet custard.
- Prepare the caramel topping: While the toasts bake, ready a small offset spatula and a potholder or trivet. Heat the remaining 2/3 cup granulated sugar in a small, heavy, dry saucepan over moderate heat, stirring with a small spoon or fork until the sugar melts completely and turns the color of honey. Remove the pan from heat and place on the potholder.
- Caramelize the tops: Working quickly and carefully, spoon about one tablespoon of the melted caramel onto each baked toast slice. Use the offset spatula to spread the caramel thinly and evenly over the top. Repeat with all slices before the caramel darkens too much to avoid bitterness. Avoid touching the hot caramel and do not wipe off any spills until cooled to prevent burns and facilitate cleaning.
- Serve: Serve the Crème Brûlée French Toast warm with fresh berries and, if desired, loosely whipped cream. Avoid adding maple syrup as the caramelized sugar topping provides ample sweetness and texture.
- Cleanup tip: To clean hardened caramel from pots and utensils, soak them in hot water; the caramel will dissolve easily.
Notes
- You can soak the bread overnight for a deeper custard flavor and ease of preparation ahead of time.
- Using a vanilla bean provides a richer, more authentic flavor, but vanilla extract is a convenient alternative.
- Be very careful when working with hot caramel to prevent burns.
- Work quickly when caramelizing to avoid the sugar burning and becoming bitter.
- For a gluten-free version, substitute the bread with gluten-free brioche or bread of choice.
- Serving with fresh berries adds a refreshing contrast to the rich toast.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
