Crème Brûlée French Toast (Print Version)
# Ingredients:
→ Caramel Base
01 -
1/2 cup unsalted butter
02 -
1 cup brown sugar, packed
03 -
2 tablespoons corn syrup
→ Custard
04 -
5 large eggs
05 -
1 1/2 cups whole milk
06 -
1 tablespoon vanilla extract
07 -
1/4 teaspoon salt
08 -
1 teaspoon ground cinnamon (optional)
→ Assembly
09 -
1 loaf French bread, cut into 1-inch slices
# Instructions:
01 -
In a small saucepan over medium heat, melt the butter, brown sugar, and corn syrup together. Stir occasionally for 3-4 minutes until the sugar dissolves completely, forming a smooth caramel. Pour the caramel evenly into the bottom of a 9×13-inch baking dish.
02 -
Slice the loaf of French bread into 1-inch slices and arrange them in a single layer over the caramel base in the dish. Overlap slices slightly if needed to fit.
03 -
In a mixing bowl, whisk together the eggs, milk, vanilla extract, salt, and cinnamon (if using). Ensure the mixture is smooth. Pour evenly over the bread, pressing gently to ensure full absorption. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
04 -
Preheat the oven to 175°C (350°F). Remove the dish from the refrigerator and allow it to sit at room temperature for 15 minutes. Bake uncovered for 35-40 minutes until the top is golden and the custard is set. The edges should be crispy, and the center should be smooth.
05 -
Allow the casserole to cool for a few minutes. Serve slices with the caramelized side facing up. Garnish with fresh berries, powdered sugar, or additional toppings if desired.
# Notes:
01 -
For a richer texture, use brioche or challah bread instead of French bread.
02 -
To add floral sweetness, try incorporating a hint of maple extract into the custard.
03 -
Sprinkle coarse sugar on top during the last 10 minutes of baking for a crunchier crust.