Recipe

Creme Brulee French Toast Recipe

	Chefcarolyn / All my dishes 1 year, 3 months ago This French Toast is AMAZING. Soaked overnight in a Creme Brulee sauce and cooked with honey and maple syrup it is a decadent dream come true! Prep:15m Cook:35m Servings:4	Chefcarolyn
	makeahead cheap fantastic aphrodisiac

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Ingredients

6 eggs yolks

2 ½ cups heavy cream

½ Tbsp brown sugar

½ vanilla bean, split or 1 Tsp vanilla extract

8 thick slices French Bread or other crusty white bread

¼ cup butter (1/2 stick)

¼ cup brown sugar

¼ cup honey

¼ cup maple syrup

¼ cup toasted almond slivers

1 pt fresh raspberries, washed

Directions

Cut the vanilla bean open lengthwise and scrape the beans out (reserve).

In a saucepan, add the cream, vanilla bean and vanilla pod. Scald the mixture over medium-high heat.

Combine the eggs, brown sugar, and vanilla extract (if not using a vanilla bean) in a medium bowl.

Slowly temper the eggs by adding a bit of the hot cream mixture into the eggs and whisk to incorporate. It is very important to add the mixture slowly as to not cook the eggs. Continue adding the cream until the egg mixture is about the temperature as the cream mixture. Add the remaining cream mixture. If you’ve scrambled some of the eggs, strain the mixture.

Pour half the mixture into a baking dish or a ziplock bag. Place the bread in the pan (bag) and top with other half of egg mixture. Refrigerate, covered, overnight.

Melt the butter in a 9x13-inch baking dish and stir in the brown sugar, honey and maple syrup. Add the soaked bread slices. Bake at 350 degrees Fahrenheit for 30 to 35 minutes until puffed and brown. Serve immediately with fresh raspberries and toasted almond slivers.

For that extra something on your toast, make a batch of honey butter. It keeps up to 4 weeks and is simple to make. Just combine 1 stick butter, 2/3 cup honey, and 1/3 cup light brown sugar with an electric mixer or food processor. Store in a crock and chill until firm.

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Comments

andreamct 1 year, 3 months ago said:
This is the BEST french toast I have ever had!

myhusbandcooks 1 year, 3 months ago said:
This sounds delicious. My husband and I are drooling. And honey butter is a great idea!

borinda 1 year, 3 months ago said:
Am I the only one who wonders when the egg whites needed for the "puff" to occur is added? This sounds good but I am thinking there's a detail missing...

chefcarolyn 1 year, 3 months ago said:
For the Creme Brulee version you don't use the egg whites. It tends to be just a bit more dense than traditional baked french toast. Depending on how dry your bread is you may need to bake a bit longer.

If you just want to do a regular version then combine 4 whole eggs, beaten, 3/4 C half-and-half, 1/2 T brown sugar and 1 tsp vanilla extract. Soak the bread overnight and follow the remaining directions.

psy333che 1 year, 3 months ago said:
YUM I love this dish

dugger 1 year, 3 months ago said:
Cripes Carolyn, are you trying to kill me... LOL. This sounds sinfully wonderful. I will only be able to eat it about every six months or my cholesterol will go through the roof. But I firmly plan on having it twice a year. Valentines and my anniversary. Breakfast at Tiffanys.

chefcarolyn 1 year, 3 months ago said:
It is rather rich - but absolutely an indulgence. I love the caramel sauce on top - you don't need syrup here.

thepiggs 1 year, 2 months ago said:
This sounds delicious. I am now thinking of how I can incorporate the Creme Brulee into the stuffed French Toast recipe that I have. That would make a breakfast meal a 1,000 calorie meal! LOL Oh, but it would taste sooo good.

thepiggs 1 year, 2 months ago said:
I used this recipe this past week and it was so good. I used my stuffed French toast recipe instead of the bread indicated and it was very good. YUMMMMM

tinam 1 year, 1 month ago said:
YES Virginia, there is a Santa Claus! Geez, these sound devilishly decadent to the power of 12! Just how I like my toast! Can't go wrong with this one!