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Crème Brûlée French Toast (Marry Me French Toast) Recipe

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Indulge in a luxurious breakfast treat with this Crème Brûlée French Toast recipe, featuring a rich vanilla-infused creme anglaise sauce and perfectly caramelized brioche slices. This decadent dish combines the silky custard flavors of classic crème brûlée with the comforting crispiness of French toast, finished with a crisp brûléed sugar topping for a delightful contrast of textures.

Ingredients

Creme Anglaise Sauce

  • ¾ cup heavy whipping cream
  • 1 dash salt
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract or vanilla paste

French Toast

  • 4 large egg yolks
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tablespoon vanilla extract or vanilla paste
  • 1 (16-ounce) loaf brioche bread, thick sliced
  • 3 tablespoons butter, for griddle
  • ⅓ cup granulated sugar, for brûlée topping

Instructions

  1. Prepare Creme Anglaise Sauce: In a medium saucepan, add ¾ cup heavy whipping cream and a dash of salt. Heat over medium until the cream just begins to steam; avoid boiling.
  2. Whisk Egg Yolks and Sugar: In a medium bowl, whisk together 3 large egg yolks and ¼ cup granulated sugar until pale and thick, about 2-3 minutes by hand or 30 seconds with a hand mixer.
  3. Temper the Eggs: Gradually drizzle the hot cream into the egg mixture while whisking constantly to gently warm the eggs without scrambling. Pour the combined mixture back into the saucepan.
  4. Thicken the Custard: Cook over medium heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon, approximately 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside.
  5. Preheat Griddle or Skillet: Heat a griddle or large skillet to medium heat.
  6. Prepare French Toast Batter: In a shallow dish, whisk 4 large egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract until combined.
  7. Soak Brioche Slices: Dip each brioche slice briefly in the egg mixture, coating both sides evenly.
  8. Cook French Toast: Melt 1 tablespoon of butter on the preheated griddle. Add soaked bread slices and cook for 2-3 minutes per side or until golden brown, flipping only once.
  9. Brûlée the French Toast: Evenly sprinkle a thin layer of ⅓ cup granulated sugar over the top of each cooked slice. Using a kitchen torch, melt and caramelize the sugar until bubbly and golden brown. If you don’t have a torch, place under a broiler briefly while watching carefully.
  10. Serve: Plate the brûléed French toast and pour the warm creme anglaise sauce over the top immediately for a luxurious breakfast experience.

Notes

  • Do not let the cream boil when heating; it should just steam to prevent curdling.
  • Whisking constantly while thickening ensures the sauce remains smooth and prevents scrambling.
  • If you lack a kitchen torch, carefully use the oven broiler to caramelize sugar, but watch closely to avoid burning.
  • For best results, use thick-sliced brioche for a soft interior and crisp exterior.

Find it online: https://cookedbygrace.com/creme-brulee-french-toast-marry-me-french-toast-recipe/