December 1, 2012

Crème Brûlée French Toast

 (not the best picture sorry)

1 loaf unsliced brioche.
1 1/3 cups milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt 
2 teaspoons of good vanilla

Whole Foods is where we have found the best brioche. We have even bought the brioche rolls and made mini french toasts)

Cut bread into 1 1/2-inch thick, generous slices.

Whisk together milk, cream, eggs, sugar, salt and vanilla extract.

Preheat oven to 325. 

Arrange bread slices on a rimmed tray or long dish pour custard over slices. 
Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly.

 Do ahead: You can also soak them overnight in the fridge. No need to flip them.

Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a small of space between each slice.  Flipping them halfway through the baking process. Bake French toast slices for 30 - 35 minutes, until a knife inserted into the center of a slice doesn't show any wet custard. Keep warm until ready to serve.

We serve ours with fresh fruit. powdered sugar and maple syrup. Perfect with your favorite breakfast meat and good cup of coffee!! Perfect lazy saturday morning breakfast!


Post a Comment