Crème Brûlée French Toast

Name: Crème Brûlée French Toast
Prep time: 10 min
Total time: 1 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: 1 tbsp. unsalted butter, softened; 1 (1-lb.) challah loaf, cut into 8 to 10 (1" to 1/2") slices; 6 large egg yolks; 1 large egg; 2 1/2 c. heavy cream; 1 tsp. vanilla bean paste or extract; 1/4 tsp. kosher salt; 1/3 c. (66 g.) plus 1/2 c. (100 g.) granulated sugar, divided

By Francesca ZaniPublished: Nov 11, 2024

Approved by the Delish Test Kitchen

1 Rating

PHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER

Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

1 hr 20 mins

Cal/Serv:

747

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preview for This Crème Brûlée French Toast Is Like Dessert for Breakfast

The kingdom of French toast has expanded to dessert territory, and I’m inviting you in. This custard-soaked breakfast staple, often grouped in a trio of carby favorites—waffles and pancakes—has so many iterations: stuffed with ricotta, soaked overnight with a pecan topping, and Hong Kong-style with peanut butter and sweetened condensed milk. Inspired by all these variations, I unlocked another French toast concept that I think you’re going to go back to many times again.

This crème brûlée French toast is done casserole-style, with 8 to 10 slices of bread snuggled together in a 13" x 9" pan. Everyone gets a serving, no worries there! The custard mixture, inspired by my own take on crème brûlée, is made with rich egg yolks, cream, and granulated sugar. Allowing the bread to soak will lead to a softer creamier pudding-like texture; however, it’s okay if certain sections, such as the center of the piece, are drier.

The other principal step here is the crackly golden sugar crusted top. Burnt sugar crunch meets warm eggy bread for a memorable French toast experience.

Storage:
Store the cooled French toast in the refrigerator in a covered dish or portion out into airtight containers. It should keep for up to 3 days. The French toast can be eaten cold or reheated low and slow in the oven at 325°.

Make this recipe and let me know how it goes in the comments below!

PHOTO: MURRAY HALL; FOOD STYLING: TAYLOR ANN SPENCER

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Ingredients

1 Tbsp.
unsalted butter, softened
1
(1-lb.) challah loaf, cut into 8 to 10 (1" to 1/2") slices
6
large egg yolks
1
large egg
2 1/2 cups
heavy cream
1 tsp.
vanilla bean paste or extract
1/4 tsp.
kosher salt
1/3 cup
(66 g.) plus 1/2 c. (100 g.) granulated sugar, divided

Directions

1. Step 1Grease a 13" x 9" baking pan with butter. Arrange challah cut side down in prepared dish, making sure not to overlap; it’s okay if they fit a little snuggly.
2. Step 2In a large bowl, whisk egg yolks, egg, cream, vanilla, salt, and 1/3 c. sugar until pale yellow and smooth. Pour egg mixture over bread. Using your fingers, gently press so bread is submerged. Let soak 10 to 15 minutes.
3. Step 3Arrange a rack in center of oven; preheat to 300°. Cover dish with foil.
4. Step 4Bake French toast until custard mixture around bread is slightly firm and pale yellow, and an instant-read thermometer inserted into custard registers 170° (to ensure eggs are cooked), 40 to 45 minutes.
5. Step 5Sprinkle remaining 1/2 c. sugar on top. Using a blow torch, caramelize the top (or broil, watching closely, until caramelized, 8 to 10 minutes).
6. Step 6Let sit 10 to 15 minutes before serving.