Crème Brûlée Toast (Print Version)
# Ingredients:
→ Caramel Mixture
01 -
1 cup packed brown sugar
02 -
1/2 cup butter, unsalted
03 -
2 tablespoons corn syrup, light
→ Creamy Custard
04 -
1 1/2 cups half-and-half
05 -
5 eggs, large
06 -
1/4 teaspoon salt
07 -
1 teaspoon vanilla
08 -
1/2 teaspoon cinnamon, ground
09 -
A loaf of challah or brioche, sliced thick
10 -
1/4 cup white sugar to caramelize
→ Extra Add-ons
11 -
Powdered sugar
12 -
Maple syrup
13 -
Whipped cream
14 -
Fresh berries
# Instructions:
01 -
In a pot, soften the butter, then stir in brown sugar and corn syrup until smooth. Spread this mixture across a greased 9×13-inch pan.
02 -
Take the thick brioche or challah slices and evenly layer them on top of the caramel base.
03 -
Mix up the eggs, half-and-half, vanilla, cinnamon, and salt in a bowl. Pour this custard all over the bread layers, making sure it soaks through.
04 -
Use plastic wrap to cover the pan tightly, then let it chill in the fridge for at least 8 hours or overnight.
05 -
Turn your oven on to 350°F (175°C). Take off the wrap, and bake the dish uncovered for about 35-40 minutes, until it turns golden brown and is firm.
06 -
Scatter sugar across the cooked French toast and melt it with a torch or under the broiler until it's crisp and golden.
07 -
Cut into portions and serve while warm. Add extras like maple syrup, whipped cream, berries, or powdered sugar if you like.