Creme Brulee French Toast Recipe

Heavy cream: Adds richness and a creamy texture to the custard mixture.

Milk: Helps to balance the richness of the heavy cream.

Eggs: Essential for creating the custard base that soaks into the bread.

Vanilla extract: Provides a warm, aromatic flavor that enhances the overall taste.

Sugar: Sweetens the custard mixture and helps to create the caramelized topping.

Brioche: A rich, tender bread that absorbs the custard mixture beautifully.

Challah bread: Another excellent option for its soft texture and ability to soak up the custard.

Brown sugar: Sprinkled on top to create a caramelized, crunchy finish.

To achieve a perfectly caramelized top on your creme brulee French toast, use a kitchen torch to lightly caramelize the brown sugar after baking. This will give you that classic creme brulee crunch and add an extra layer of texture and flavor to your dish.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to maintain the creamy consistency of the dish.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture can act as a binding agent similar to eggs.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the dish.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor.

• brioche or challah bread - Substitute with French bread: French bread can absorb the custard mixture well and provides a similar texture.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a topping.

• Allow the Creme Brulee French Toast to cool completely at room temperature before storing. This helps prevent condensation, which can make the bread soggy.
• Once cooled, transfer the French toast to an airtight container. If stacking slices, place a piece of parchment paper between each slice to prevent sticking.
• Store the container in the refrigerator for up to 3 days. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
• For longer storage, you can freeze the French toast. Wrap each slice individually in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. This prevents freezer burn and keeps the slices fresh.
• Label the container with the date to keep track of freshness. Frozen Creme Brulee French Toast can be stored for up to 2 months.
• To reheat from frozen, remove the plastic wrap and place the slices on a baking sheet. Cover loosely with aluminum foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. For a crispier top, remove the foil during the last 5 minutes of baking.
• Alternatively, you can reheat individual slices in a toaster oven or microwave. For the microwave, heat on medium power in 30-second intervals until warm, being careful not to overheat and dry out the custard.

• Preheat your oven to 300°F (150°C). Place the Creme Brulee French Toast on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place a slice of French toast on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a slightly crispier texture, use a skillet. Heat a non-stick skillet over medium heat and add a small amount of butter. Place the French toast in the skillet and cook for 2-3 minutes on each side, or until heated through and slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the French toast slices in a single layer in the basket and heat for 3-5 minutes, or until warmed through and slightly crispy on the edges.

• Oven: Preheat to 350°F (175°C) to bake the French toast.

• Mixing bowl: Whisk together the heavy cream, milk, eggs, vanilla extract, and sugar.

• Whisk: Combine the ingredients smoothly in the mixing bowl.

• Baking dish: Arrange the bread slices and pour the cream mixture over them.

• Measuring cups: Measure the heavy cream, milk, and sugar accurately.

• Measuring spoons: Measure the vanilla extract precisely.

• Knife: Slice the bread if not pre-sliced.

• Spatula: Ensure all bread slices are well-coated with the cream mixture.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Allow the French toast to cool for a few minutes before serving.

Prepare ingredients in advance: Measure and mix the heavy cream, milk, eggs, vanilla extract, and sugar the night before.

Use pre-sliced bread: Opt for pre-sliced brioche or challah bread to save cutting time.

Soak bread overnight: Arrange the bread slices in the baking dish and pour the cream mixture over them. Cover and refrigerate overnight.

Preheat oven early: Turn on the oven while you prepare the dish to save waiting time.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup.