Crème Brûlée French Toast
350kcal
Ingredients
Main Ingredients
- 1 loaf challah or brioche bread Rich, pillowy texture that soaks up custard without falling apart.
- 4 large eggs Provide structure and richness to the custard.
- 1 cup half-and-half Adds creaminess and a silky mouthfeel.
- 1/2 cup whole milk Thins the custard slightly for a tender set.
- 1/2 cup granulated sugar Sweetens the custard evenly.
- 1 teaspoon vanilla extract Enhances and rounds out flavors.
- 1/4 teaspoon salt Balances sweetness and deepens flavor.
- 1/4 cup brown sugar Caramelizes for the signature brûlée crust.
- Butter for cooking Helps with browning and adds a rich, nutty flavor.
- Fresh berries for serving (optional) Add brightness and a tart counterpoint to the sweet custard.
Method
Preparation
- Slice the bread into thick slices (about 1–1½ inches) and arrange them in a greased baking dish.
- In a mixing bowl, whisk together the eggs, half-and-half, milk, granulated sugar, vanilla extract, and salt until well combined.
- Pour the egg mixture over the bread slices, making sure they are all saturated; press gently so the custard soaks in.
- Cover the dish and refrigerate for at least 2 hours, or overnight, to allow the bread to fully absorb the custard.
Baking
- Preheat your oven to 350°F (175°C).
- Bake the French toast uncovered for 30–35 minutes, or until it is set and golden brown on top.
- Remove from the oven and sprinkle the brown sugar evenly over the top.
- Use a kitchen torch to caramelize the sugar until bubbly and golden, forming the classic brûlée crust. If you don’t have a torch, you can broil briefly — watch carefully to avoid burning.
- Serve immediately, optionally with fresh berries and a pat of butter.
Nutrition
Serving1gCalories350kcalCarbohydrates42gProtein9gFat16gSaturated Fat9gSodium320mgFiber1gSugar20g
Notes
Use day-old bread: Slightly stale challah or brioche makes for the best texture. Refrigerating the mixture is crucial for a custardy center. The brûléed crust is best served immediately after caramelizing.