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 kitchen blow torch alternatively, you can use a grill
Ingredients
1Brioche loaf, cut into 1 inch slicesYou could use challah bread or any white bread
Custard
6eggs
150mldouble cream
150mlwhole milk
4tbspsugar
1tspvanilla extract
½tspcinnamon powder
¼tspnutmegfreshly grated
1pinchsalt
Frying the French toast and brulee top
10gunsalted butterper slice
sugaras required
Toppings
strawberries
blueberries
raspberries
whipped cream
maple syrup
Instructions
Crème Brûlée French toast is a decadent and indulgent dessert that combines two classic dishes into one rich and satisfying breakfast/brunch treat.
Brioche
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.