Creme Brulee French Toast
A delicious breakfast recipe that combines two classic desserts - creme brulee and French toast, to create a restaurant-quality, delicious dessert perfect for brunch or breakfast. Soft brioche bread filled with silky smooth custard and topped with a layer of crispy sugar.
Equipment
- Hand whisk
- Pan of your choice
- Piping or ziplock bag
- Blow torch
Ingredients
Custard
- 30 gs egg yolks (around 2)
- 36 gs caster sugar
- 15 gs cornflour
- 150 ml full-fat milk
- 1 tsp vanilla essence
- 15 grams unsalted butter
French Toast
- 2 eggs
- 100 ml full-fat milk
- 50 gs granulated white sugar
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 1/4th tsp salt
- 2 thick brioche slices
- 2 tbsp ghee or butter (for cooking)
- 30 gs granulated white sugar (for the brulee top)
Instructions
The Custard
- Bring the milk and vanilla to a boil in a saucepan on medium heat. While that boils, whisk the egg yolks, caster sugar, and corn flour in a separate bowl until they're pale and creamy.
- Once the milk starts boiling, temper the egg mixture by adding half of it to the egg yolk mix and whisking it continuously. This introduces eggs to some heat before they are transferred to the saucepan, reducing the chances of them scrambling over the heat.
- Transfer the egg yolk and milk mixture back to the saucepan with the remaining milk mixture on medium heat. Keep whisking continuously until the custard starts to thicken, about 2 minutes. Once the custard is thick enough to coat the back of the spoon, remove it from the heat, add the butter, and whisk until properly combined. Transfer the custard into a bowl and cover it with cling film, making sure that it directly touches the surface to avoid a milk film forming on top. Let it chill for at least 1 hour before topping it on the cookie.
French Toast
- Make the French toast batter: In a bowl, mix all the ingredients (except for the bread and butter) with a hand whisk until well combined – eggs, milk, sugar, cinnamon powder, and salt.
- Prepare the Brioche slices for filling: Create a pocket in the middle of the thick brioche slice by cutting a slit in the center of the flat bottom side of the slice. Make sure not to cut all the way through the edges; you just want to create a space to fill the custard inside the bread.
- Fill the bread: Transfer the cooled custard to a piping or ziplock bag, cut an opening in the bag, place it inside the bread pocket, and pipe it in until it's filled properly. Make sure not to over-fill, or the custard will start oozing out while cooking.
- Dip the filled bread slices in the egg mixture, 30-40 seconds on each side. Don't over soak, or the bread will become too soggy and fall apart.
- Cook the French toast: Preheat your pan, then add 1 tablespoon of ghee or butter, and gently place the soaked brioche slices in the pan. Cook for 2-3 minutes on each side until golden brown. Once cooked, transfer the toast to your serving plate.
- Create the brulee topping: Top each toast without about a tablespoon of sugar, then gently blow torch it until the sugar caramelizes and hardens. Serve immediately with fresh berries.
Notes
Make Ahead:
The custard and french toast batter can be made ahead one night before.
Storage:
This French Toast should be served fresh. The crispy sugar topping softens quickly so I recommended doing the sugar brulee just before serving.