Creme Brulee French Toast Recipe 🍞✨ Crackly, Caramelized Crunch

With a crisp outer shell and a pillowy interior, this creme brulee French toast may become your favorite breakfast dish.

Full recipe: https://www.cozymeal.com/recipes/r/cr...

Ingredients
Servings: 4
For the Pastry Cream:
1½ cups whole milk
6 tablespoons granulated sugar, divided
3 tablespoons cornstarch
1 pinch salt
1 large egg yolk
1 large egg
1½ tablespoons butter
2 teaspoons pure vanilla extract or paste

For the Creme Brulee French Toast:
1 batch of pastry cream, see above
1 unsliced loaf of challah or brioche bread
1½ cups whole milk
2 large eggs
2 teaspoons vanilla extract
4 tablespoons butter, divided
granulated sugar, for topping
fresh berries, to serve
fresh mint, for garnish
confectioners’ sugar, for dusting

Directions 17 Steps | 65 Minutes
Instructions:

Step 1
Prepare the pastry cream for the creme brulee toast. In a small saucepan, combine the whole milk and three tablespoons of granulated sugar. Mix until combined. Turn the heat to medium and bring to a simmer.

Step 2
While the milk mixture is coming up to a simmer, whisk the remaining 3 tablespoons of granulated sugar, cornstarch and salt together in a medium bowl. Add the egg yolk and egg. Whisk until well combined.

Step 3
Once the milk comes to a simmer, use a ladle to pour a thin stream of the hot milk into the egg mixture while whisking constantly. Continue until all of the milk is added to the egg mixture.

Step 4
Return the entire mixture to the saucepan and constantly whisk until the pastry cream is thickened.

Step 5
Remove the saucepan from the heat. Stir in the butter and one teaspoon of vanilla extract or vanilla paste until well blended.

Step 6
Pour the pastry cream through a fine mesh sieve into a heatproof container. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate the pastry cream until completely chilled.

Step 7
Slice the loaf of bread into 3-4 inch thick slices. Lay the slices out on a wire rack and let dry out overnight. (See notes 1.)

Step 8
Make the custard. In a large bowl, whisk together the whole milk, eggs and vanilla extract. Set aside.

Step 9
Preheat the oven to 350°F. Line two sheet pans with parchment paper. Place the stale bread slices on one sheet pan. Using a sharp paring or boning knife, create a small pocket in the side of the stale slice of bread, making sure not to cut through the entire slice. Repeat with the remaining slices.

Step 10
Transfer the chilled pastry cream into a pastry bag fitted with a large piping tip. Fill the pocket with the pastry cream. Repeat with the remaining slices. Reserve the remaining pastry cream.

Step 11
Soak each slice in the custard for about 30 seconds on each side. Place the soaked slices back on the sheet pan.

Step 12
In a large nonstick skillet over medium heat, melt two tablespoons of butter. Once the butter melts, reduce the heat to low. Add two slices of the French toast into the skillet and fry on each side until slightly puffed and golden brown, about 3-5 minutes.

Step 13
Place on the second sheet pan lined with parchment paper. Melt the remaining 2 tablespoons of butter and repeat with the remaining slices of French toast.

Step 14
Bake the pan-fried French toast in the preheated oven for about 5-7 minutes for the custard to set.

Step 15
Remove the French toast from the oven and generously sprinkle the granulated sugar on top of each French toast. Use a culinary torch to brûlée the tops of each toast. Let the sugar crust set for 1 minute before serving.

Step 16
Slice the creme brulee French toast diagonally, if desired or leave whole. Transfer the creme brulee French toast to the serving plate. Garnish with dollops of the reserved pastry cream and some fresh berries.

Step 17
Dust with confectioner’s sugar. Garnish the creme brulee toast with fresh mint and serve. Enjoy!

Notes:
1. If you do not have time to dry out the slices overnight, dry the bread slices in the oven. Set the oven to 275°F and let the bread dry out, about 15-20 minutes.

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