Crème Brûlée French Toast
Updated Aug. 11, 2022
- Total Time
- Time: 40 minutes, plus at least 4 hours’ soaking
- Rating
- Comments
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Ingredients
- 5large eggs plus 2 yolks (or 6 whole eggs)
- 2¼cups whole milk
- ½cup heavy cream (or use more milk)
- 3tablespoons dark rum or orange juice
- 2teaspoons vanilla extract
- ¾teaspoon grated nutmeg
- ¼teaspoon kosher salt
- 1loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)
- 1cup packed light brown sugar
- 8tablespoons unsalted butter, melted
Nutritional analysis per serving (8 servings)
516 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 12 grams protein; 355 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
- Step 2
Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
- Step 3
Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
- Step 4
Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.
Private Notes
Comments
People,
First, this is a custard base so it needs eggs and milk and it's soft and moist. Egg bread does not have egg available to the custard.
Second, it's "creme brulee" and that means it is sweet. It's caramelized sugar!
Third, cooking time varies on the thickness of the slices and temperature of the oven. Just look for it to brown on top. It's only French Toast.
Sheesh, just follow the recipe.
Very decadent! Great for a special breakfast! But do line the baking sheet with parchment paper -- it'll be a life-saver when it comes to clean-up.
I agree, it drives me crazy when someone alters the original instructions and then complains about the results.
It was delicious & easy. I used half almond milk and half cream because that's what I had in the fridge. I used the recipe's amounts for everything else and would definitely make it again. Aside from getting up at 4 a.m. to flip the slices over, it was super simple. Everyone loved it and we have leftovers for tomorrow!
Perfect as is. Halved the recipe. Used ciabatta. Insanely decadent. 10/10.
I used the right sized pan and cut the bread 1" increments, but when I put it all in, I couldn't fit the bread evenly so that every slice got contact with the sugar. It also ended up super soggy after 25 minutes, so I left it in another 20 minutes until golden brown. But by then the slices conglomerated together and rose up as if I was baking leavened bread. I ended up having to cut the mass into pieces and sticking it in the air fryer to crispen up. Not sure where I went wrong?