🍮 Overnight Crème Brûlée French Toast 🍞
Ingredients
For the French Toast:
6 large eggs
1½ cups heavy cream
½ cup whole milk
¼ cup granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
8 slices brioche or challah bread (¾-inch thick)
2 tablespoons unsalted butter (for cooking)
For the Crème Brûlée Topping:
¼ cup granulated sugar (for sprinkling)
Optional: extra vanilla bean seeds or a light dusting of powdered sugar for garnish
Instructions
Make the custard soak: In a large shallow dish (like a pie plate or baking dish), whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, and salt until smooth and fully blended.
Soak the bread: Arrange brioche slices in the custard mixture, turning once to ensure even saturation. Let soak for 2–3 minutes per side—long enough to absorb the liquid without falling apart. (For best results, don’t rush this step; slightly stale bread works even better.)
Cook the French toast: Heat a large nonstick skillet or griddle over medium heat. Melt 1 tablespoon butter. Cook 2–3 slices at a time, 3–4 minutes per side, until deeply golden brown and cooked through. Add more butter as needed between batches. Transfer cooked slices to a wire rack set over a baking sheet to keep crisp.
Add the sugar crust: Once all slices are cooked and slightly cooled (but still warm), sprinkle each evenly with a thin, even layer of granulated sugar—about ½ to 1 teaspoon per slice.
Caramelize the top: Using a kitchen torch, hold the flame 2–3 inches above the sugar and move in slow circles until the sugar melts, bubbles, and forms a glossy amber crust. (No torch? Place slices under a preheated broiler for 1–2 minutes—watch closely to avoid burning.)
Serve immediately: The sugar crust is best enjoyed fresh and crisp. Plate with fresh berries, a dusting of powdered sugar, or a light drizzle of maple syrup if desired.
#fblifestyle