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Crème Brûlée French Toast: Decadent Weekend Brunch

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An expert-level recipe for Crème Brûlée French Toast, featuring a rich vanilla custard-soaked brioche and a perfectly torched, brittle caramel crust. This is the ultimate brunch indulgence.

Ingredients

Scale

1 large loaf (approximately sixteen ounces) of Brioche or Challah, sliced into eight thick pieces

1 cup heavy cream

Half a cup whole milk

6 large egg yolks

2 whole large eggs

Half a cup granulated sugar (for custard)

2 teaspoons vanilla extract

Half a teaspoon ground cinnamon

A quarter teaspoon ground nutmeg

2 tablespoons unsalted butter, for frying

Half a cup granulated sugar (for topping)

Half a cup light brown sugar, packed (for topping)

Instructions

1. Prepare the Custard: Whisk together all wet ingredients, sugars, and spices until homogenous.

2. Soak the Bread: Place the bread slices in a shallow dish, pour the custard over, cover, and refrigerate for a minimum of two hours, or preferably overnight.

3. Pan-Fry for Color: Heat butter in a heavy-bottomed skillet over medium heat. Cook slices for four to five minutes per side until deeply golden brown.

4. Finish Baking: Transfer pan-fried slices to a sheet pan. Bake in an oven preheated to three hundred fifty Fahrenheit for ten to fifteen minutes.

5. Apply and Caramelize the Topping: Combine the topping sugars. Sprinkle a thin, even layer over the hot, baked slices. Use a culinary torch to melt and caramelize the sugar until it forms a deep amber, glassy crust.

6. Serve: Allow the caramelized crust to set for one to two minutes before serving immediately.

Notes

Prep the day before for superior texture by soaking the bread overnight.

Ensure the toast is piping hot from the oven before torching the sugar.

Give the caramel shell one full minute to cool and harden completely for the definitive crack.

Nutrition

Find it online: https://www.flavourrecipe.com/creme-brulee-french-toast/