Crème Brûlée French toast
Crème Brûlée French toast is a decadent and indulgent dessert that combines two classic dishes into one rich and satisfying treat. This dish features slices of thick, buttery brioche bread that are soaked in a custard mixture of eggs, cream, vanilla, nutmeg and cinnamon. The soaked bread is then cooked in a buttered skillet until golden brown and crispy on the outside, and soft and custardy on the inside. The French toast is then topped with a generous layer of caramelised sugar that has been torched to create a crispy, crackly sugar crust. Each bite is a delightful mix of textures and flavors, with the sweet, caramelised sugar crust adding the perfect finishing touch.
- 1 large frying pan
- 1 kitchen blow torch alternatively, you can use a grill
- 1 Brioche loaf, cut into 1 inch slices You could use challah bread or any white bread
- 6 eggs
- 150 ml double cream
- 150 ml whole milk
- 4 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon powder
- ¼ tsp nutmeg freshly grated
- 1 pinch salt
Frying the French toast and brulee top
- 10 g unsalted butter per slice
- sugar as required
- whipped cream
- maple syrup
- Crème Brûlée French toast is a decadent and indulgent dessert that combines two classic dishes into one rich and satisfying breakfast/brunch treat.
- Cut the brioche loaf into 1 inch slices.
- Put the brioche slices on a rack and leave to dry out overnight.
- If you are short on time to air-dry the bread, you may opt to dry it out in the oven by heating it at 90°C for 10 minutes, or utilise the dehydrate function on the air-fryer for 5-10 minutes.
Making the custard
- Using a whisk combine the eggs, cream, milk, sugar, cinnamon powder, nutmeg powder, vanilla and salt.
Frying the French toast slices
- Heat up your frying pan to medium-low temperature and melt some butter in it. Then, immerse the dried brioche in the custard mixture for a minimum of 20 seconds. This step is vital to make sure the custard is thoroughly absorbed by the brioche.
- Transfer the soaked brioche slice to the preheated frying pan and cook on medium-low heat.
- ADVICEWhen cooking the French brioche, ensure that you do it gradually to avoid over-browning the butter or drying out the custard inside the brioche. Exercise caution while flipping the brioche as it is delicate and soft.
- Once both sides of the French toast are lightly golden brown, ransfer the French toast to a wire rack.
Adding the Brulee top
- Liberally cover the top of the French toast with a sprinkling of sugar.
- To caramelise the sugar, use a kitchen blowtorch until it turns golden, making sure to avoid scorching the bread sides. Alternatively, you can put it under a hot grill.
- Sprinkle cinnamon sugar over the French toast, and serve with berries, whipped cream, and a generous amount of maple syrup.
- Crispy, crackly brulee crust.
- How does it taste?