Creme Brulee French Toast
These lovely, thick slabs of Texas toast were slathered with heavy cream, eggs, vanilla then baked till they resembled a cake-like goodness. A rich, golden caramel syrup cascaded on top of each square like a dream. This brunch was how I started my Mother’s day weekend. My son adapted this recipe from SmittenKitchen.com. Serves 2 to 4.
Servings: 4 servings
Ingredients
- 6 to 8 slices or use any sliced bread, thicker slices better Half a loaf of Texas toast bread
- 1 1/3 cup whole milk
- 2/3 cup heavy cream
- 4 large eggs
- 1/3 cup granulated white sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3/4 cup for caramel topping granulated sugar
- 3 large sliced strawberries
- for garnish whipped cream
- half a pound for serving cooked bacon
Instructions
- Prepare the baking sheet by lining with parchment paper. Preheat the oven at 325 F degrees.
- In a small bowl, whisk together the milk, heavy cream, eggs, sugar, salt and vanilla extract. Set aside.
- Arrange the bread slices on the baking sheet, leaving a slight space between each one. Pour the milk custard mixture over these slices. Allow a few minutes for the custard to be absorbed by the bread.
- Bake at 325 F degrees for 30 to 35 minutes.
- To caramelize the sugar : At the last 6 to 7 minutes before the French toast is done baking, place the sugar in a small pan, over medium heat. In about 3 minutes, the white sugar starts to turn golden brown in color and will bubble. Tilt the pan around so the caramelization is even. If the medium heat gets too hot, lower to a low heat. You do not want the caramel to burn or have a bitter flavor if burnt.
- Once the sugar caramelizes after 5 to 6 minutes over medium heat, quickly pour the syrup over the French toast slices. Do this right away before the caramel syrup hardens.
- Serve French toast slices individually. Garnish with sliced strawberries and whipped cream. Serve with crisp bacon.