Creme Brulee French ToastFrom chefcarolyn 10 years ago
- 6 eggs yolks shopping list
- 2 ½ cups heavy cream shopping list
- ½ Tbsp brown sugar shopping list
- ½ vanilla bean, split or 1 Tsp vanilla extract shopping list
- 8 thick slices French bread or other crusty white bread shopping list
- ¼ cup butter (1/2 stick) shopping list
- ¼ cup brown sugar shopping list
- ¼ cup honey shopping list
- ¼ cup maple syrup shopping list
- ¼ cup toasted almond slivers shopping list
- 1 pt fresh raspberries, washed shopping list
How to make it
- 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.
The Cookchefcarolyn Oklahoma City, OK
The Rating13 people
This is the BEST french toast I have ever had!andreamct in Oklahoma City loved it
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 v...morechefcarolyn in Oklahoma City loved it
YUM I love this dishpsy333che in Long Branch loved it