Creme Brulee French Toast

April 27, 2011 11 Comments

Creme Brulee French Toast %The Baker Chick

Are you drooling already? I was the moment I read about this recipe in Rebecca Rather’s “The Pastry Queen.” (I told you I’d be baking from it a lot!) I had been debating about what to make for an Easter get- together at my Sister’s. I was trying to make time in my weekend for Cinnamon Rolls or another complicated yeast-needing dessert, but in the end I knew I needed something fast and easy.

Ideally, I wanted to make something I could completely prep on Saturday and then bake on Sunday morning without any hassle. This recipe was perfect! I highly recommend letting it sit overnight as it really lets the bread soak in all the liquid which means amazing bread-pudding-like results. In fact, I would actually call this “Creme Brulee French Toast Bread Pudding,” (but that just sounds too long.) The only change I made to the recipe was to add some cinnamon, because it just doesn’t seem like French Toast without it! This is perfect for a brunch, luncheon or even just dessert! (It is that rich and delicious.)

Creme Brulee French Toast %The Baker Chick

Print
Creme Brulee French Toast

Ingredients

  • 1 lg. loaf of challah bread (or french bread works too.)
  • 8 egg yolks
  • 4 cups heavy whipping cream or half-and-half
  • 3/4 cup plus 3 to 4 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Grease a 2 1/2-quart oven-safe casserole dish. Slice the challah into 1/2 inch slices, then into cubes.
  2. In a large bowl, whisk together the egg yolks, cream, 3/4 cup sugar, salt, vanilla, cinnamon and butter. Put a quarter of the bread cubes in the casserole dish. Pour in enough of the cream mixture to cover the bread.
  3. Using a spoon, press the cream mixture into the bread so that it is thoroughly soaked. Continue layering in the same way until all the bread is soaked with the cream mixture. Cover the casserole tightly with aluminum foil and refrigerate at least 1 hour, (or overnight.)
  4. Preheat the oven to 325F. Put the casserole in a larger baking pan and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the casserole Bake for 1 1/2 hours, until the top is light brown and set.
  5. Remove the casserole from the oven and sprinkle 3 to 4 tablespoons sugar over the top in an even layer. Use a broiler set on high (set the casserole just a few inches from the heat source) or a kitchen torch to cook the topping until the sugar becomes brown and liquefies. (It will harden as it cools.) Serve warm or at room temperature.

Notes

Notes about this Recipe: I have a small kitchen torch that I used when making this. I highly recommend that vs. a broiler, but even with that, I think it is inevitibale that some edges of the bread are going to slightly burn. Trust me when I say that the burnt sugar taste is still amazing and that it doesn't taste "charred" at all. I had a hard time getting every granule of sugar to melt, and I think this would be even harder with a broiler. But- if that is what you do- watch it very carefully, it can burn quickly!

http://www.the-baker-chick.com/2011/04/27/creme-brulee-french-toast/

share this post →
Creme Brulee French Toast %The Baker Chick Creme Brulee French Toast %The Baker Chick Creme Brulee French Toast %The Baker Chick
Filed Under: Breakfast

Comments

  1. hannahholzmann says:
    July 24, 2012 at 6:40 pm

    This was amazing!! A new family favorite…thinking for making for Christmas morning while the kids open presents.

    http://www.hannahholzmann.com

    Reply
  2. Apron Appeal says:
    May 10, 2011 at 1:51 pm

    This looks so yum…lots of eggs though. I guess I’ll have plenty of whites for some omelets later.

    Reply
  3. Ken│hungry rabbit says:
    May 5, 2011 at 4:54 pm

    I’m not a fan of bake french toast until I saw this crusty creation. You have made me a believer once again. By the way, thanks for visiting my blog.

    Reply
  4. Lisa says:
    April 30, 2011 at 3:43 am

    That french toast looks so decadent and delicious. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your french toast up. Feel free to link up other sweets from this week too if you wish. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-15.html

    Reply
  5. Kneady Sweetie says:
    April 30, 2011 at 12:38 am

    I am making this for dinner tonight :) I am all about breakfast for dinner, or is it dessert for dinner? Either way that is what I am having! Thanks!

    Reply
  6. Anne says:
    April 28, 2011 at 10:48 pm

    I LOVE creme brulee AND bread pudding. What a combination! This looks SOOOOO good! : )

    Reply
  7. Erin says:
    April 28, 2011 at 7:52 pm

    This looks awesome!! Creme Brulee is my husbands favorite, this will be made very soon here! Now I have to follow to see what you do next :)
    http://dinnersdishesanddesserts.blogspot.com/

    Reply
  8. Josh H says:
    April 28, 2011 at 3:03 pm

    Wow, this looks pretty amazing.

    Reply
  9. Kelly says:
    April 28, 2011 at 1:56 pm

    WOW WOW WOW!! This recipe looks fantastic and I must make this very soon! Loving your blog and so glad to be your new follower! :)
    http://www.cookskinny.blogspot.com/

    Reply
  10. Sarah says:
    April 28, 2011 at 2:56 am

    Totally drooling…and swooning. Can’t wait to try this!

    Reply
  11. cakewhiz says:
    April 27, 2011 at 10:38 pm

    omg yes! i am drooling…excellent idea using a kitchen torch light. it sounds easier that using a broiler…

    Reply

Speak Your Mind

*