Crème Brûlée French Toast
Deliciously rich Crème Brûlée French Toast with a creamy custard base and a caramelized top.
Equipment
- Oven
- Baking Sheet
- Whisk
- Large bowl
Ingredients
Butter and Sugar Mixture
- 6 tablespoons unsalted butter melted
- ¾ cup granulated sugar divided
- ½ cup maple syrup
Custard Mixture
- 5 large eggs
- 1 ¾ cups whole milk or half-and-half or heavy cream or a combination
- ¼ cup granulated sugar remaining
- 2 tablespoons orange liqueur such as Grand Marnier or Cointreau (optional)
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Bread
- 1 1-pound uncut loaf white sandwich bread or challah or brioche
Instructions
Preparation
- Heat the oven to 375°F. Line a large rimmed baking sheet with aluminum foil.
- Whisk melted unsalted butter, ½ cup of the granulated sugar, and ½ cup maple syrup together in a large bowl until a paste forms. Scrape onto the baking sheet and spread into an even layer.
- Whisk eggs, dairy of choice, remaining granulated sugar, orange liqueur if using, vanilla extract, ground cinnamon, and kosher salt together in the now-empty bowl until fully combined, no streaks of egg remain, and the sugar is dissolved.
- Cut the loaf bread crosswise into ¾-inch to 1-inch-thick slices. Soak the bread slices in the custard until drenched but not falling apart, 10 to 15 seconds per side. Place in a single layer on the baking sheet.
- Bake until the tops are golden-brown and the sugar paste is bubbling, 25 to 30 minutes. Remove from the oven. Turn the oven to broil. Flip the slices over and return to the oven to broil, rotating the pan halfway through, until bubbling and slightly darkened in color, 2 to 4 minutes total. Let cool slightly before serving.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 100mgIron: 1.5mg
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