Description
Creme brulee French toast melds classic French dessert techniques with breakfast comfort. Caramelized sugar and rich custard create a luxurious morning treat that elevates weekend brunch for passionate home cooks.
Ingredients
Scale
- 1 loaf brioche or challah bread, sliced 1-inch thick
- 4 large eggs
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- ⅓ cup (65 g) granulated sugar
- 2 tsps vanilla extract
- ½ tsp ground cinnamon (optional)
- 2 tbsps (30 g) unsalted butter (for cooking)
- 1 cup (200 g) granulated sugar (for caramel sauce)
- 6 tbsps (90 g) unsalted butter, cubed (for caramel sauce)
- ½ cup (120 ml) heavy cream (for caramel sauce)
- 1 tsp sea salt (for caramel sauce)
Instructions
- Custard Preparation: Whisk eggs, cream, milk, and sugar into a velvety smooth mixture, ensuring no lumps remain and creating a rich, homogeneous base.
- Flavor Infusion: Incorporate vanilla extract and optional cinnamon, stirring thoroughly to distribute aromatic notes throughout the liquid, allowing ingredients to harmonize.
- Bread Selection and Soaking: Choose thick-cut brioche or challah, then methodically immerse each slice into the custard mixture, gently pressing to promote optimal absorption without compromising bread integrity.
- Surface Heating: Warm a skillet or griddle with a light butter or oil coating, establishing a moderate temperature conducive to achieving a perfectly caramelized exterior.
- Cooking Process: Carefully transfer custard-saturated bread to the heated surface, cooking each side until a golden-brown crust forms while maintaining a luscious, tender interior.
- Salted Caramel Creation: Expertly melt sugar, introduce cream, and finish with a delicate sea salt sprinkle, crafting a luxurious sauce that elevates the French toast’s complexity.
- Plating and Presentation: Arrange the golden-brown toast on serving plates, lavishly drizzling the warm salted caramel sauce to create an indulgent, visually stunning final touch.
Notes
- Select Ideal Bread: Choose day-old brioche or challah for maximum custard absorption and structural integrity, preventing soggy disintegration during cooking.
- Control Soaking Time: Brief, gentle soaking prevents bread from becoming waterlogged; 15-30 seconds per side ensures optimal custard penetration without compromising texture.
- Manage Heat Carefully: Maintain moderate skillet temperature around 350°F to achieve golden-brown exterior while keeping interior soft and custardy, avoiding burning or uneven cooking.
- Balance Caramel Precision: When preparing salted caramel, watch sugar closely to prevent burning; remove from heat immediately when achieving deep amber color for perfect sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 563
- Sugar: 51 g
- Sodium: 357 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 187 mg