Description
This Creme Brulee French Toast recipe transforms classic French toast into a decadent, custard-infused breakfast treat. Layers of rich challah bread soaked overnight in a creamy custard blend and topped with a luscious brown sugar caramel base create a perfect balance of textures and flavors. Baked to golden perfection, it’s an indulgent dish ideal for special brunches or weekend mornings.
Ingredients
Scale
Caramel Base
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
French Toast Custard & Bread
- 1 loaf challah bread, sliced into 1-inch thick pieces
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 tablespoon brandy-based orange liqueur, such as Grand Marnier®
- 1/4 teaspoon salt
Instructions
- Prepare the caramel base: Melt the unsalted butter in a small saucepan over medium heat. Stir in the packed brown sugar and corn syrup, mixing constantly until the sugar is fully dissolved and the mixture is smooth. Immediately pour this warm caramel mixture into a 9×13 inch baking dish, spreading it evenly across the bottom.
- Arrange the bread: Remove crusts from the challah bread slices. Arrange the crustless slices in a single layer over the caramel base in the baking dish, covering the base completely.
- Make the custard mixture: In a small bowl, whisk together the eggs, half-and-half cream, vanilla extract, brandy-based orange liqueur, and salt until fully combined.
- Soak the bread: Pour the custard mixture evenly over the arranged bread slices in the baking dish. Cover the dish and refrigerate it for at least 8 hours or preferably overnight to allow the bread to soak and absorb the custard.
- Preheat and prepare to bake: Before baking, remove the dish from the refrigerator and let it come to room temperature. Preheat the oven to 350°F (175°C).
- Bake the French toast: Place the uncovered baking dish in the preheated oven and bake for 35 to 40 minutes until the dish is puffed up and the top has a light golden brown color. The custard should be set but still tender.
- Serve: Remove from the oven and allow to cool slightly. Serve warm, optionally dusted with powdered sugar for an elegant finishing touch.
Notes
- Using challah bread is recommended for its rich, eggy texture that enhances custard absorption.
- For a non-alcoholic version, substitute the brandy orange liqueur with orange extract or omit it altogether.
- Ensure the bread is fully submerged in the custard to maximize flavor and moisture.
- Leftovers can be refrigerated and gently reheated in the oven to preserve texture.
- Powdered sugar topping is optional but adds a delightful sweetness and presentation.
