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That’s right! You are reading correctly. Creme brulee French toast is officially a thing. That creamy, eggy, vanilla mix is being soaked up by a thick assed wedge of bread and pan fried until golden. Fresh fruit, mint, maple syrup, creme anglaise can all be added to make this deliciousness even more insane. Read on friends!
What is Creme Brulee French Toast?
Brulee is essentially something that is burnt. In this case creme brulee means burnt cream. Obviously that sounds kinda funky so in simple terms creme brulee is an amazingly smooth baked anglaise/custard that’s lathered with sugar and torched until it well brulees. Check out my rhubarb creme brulee recipe.
French toast as we know it is bread that’s soaked in an egg mixture. Sometimes herbs or milk is added to the mixture and then we fry it in a pan until golden. Typically eaten at breakfast time with bacon or fruit.
So in a moment of madness (read genius) I decided to mix the 2 together. You might call it bread pudding french toast but that doesn’t sound half as sexy!! I used brioche bread but challah bread works just as good too. Soaked it in the anglaise mix and fried it up. To make it a little sexy instead of just chucking sugar on top and using a torch I decided to make this super “fancy” but oh so easy bubble sugar as my burnt sugar element to top my french toast with.
What the hell is that? Sounds and looks like something only a world class pastry chef could do. WRONG! I am 100% not a world class pastry chef nor even a class pastry chef and I was able to make it pretty easily. It really is SO simple. It only requires 1 ingredient to make. Granted I added some vanilla to mine to keep the theme running but that’s totally optional. Speaking of vanilla check out SloFoodGroup for your vanilla needs. I’ve been buying vanilla from Shawn for a while now and the quality is second to none.
Right, quick explanation on bubble sugar. Basically all you need is glucose, a palate knife, baking tray and a silicone mat. Oh, and an oven! Spread a heaped tablespoon of glucose onto a silicone mat – as thin as physically possible. Pop it in the oven at 150c / 300f for 30 – 45 minutes and that’s it. The longer you leave it the darker it will get so keep an eye on it after about 25 minutes. Remove from the oven, allow to cool for a minute and break it into manageable pieces. Be EXTRA fancy and mix in vanilla or food colouring prior to spreading it out. Job done!
Truthfully, I am typically a savoury guy for brekkie. Gimme a bacon egg roll any day (that my waist allows) or if I am being healthy some delicious vanilla maple granola. Every now and again though it’s nice to mix it up a bit. Plus by adding a handful of fruit makes it kinda healthy – doesn’t it? Either way this is DEFO a brekkie dish that has the wow factor and is one to impress family or friends over the weekend. The beauty of it too is you can it up, put it all in the center of the table and let people dig in/help themselves to the toppings. A little bit of pre-planning and this creme brulee french toast is pretty quick to turn out for the masses.
I think it’s safe to say that this recipe should totally inspire you but if it doesn’t (what’s wrong with you) then hit me up on instagram to see some more of my creations
Happy Cooking and Happy Eating Friends!
- 100 g glucose
- ½ vanilla bean seeds removed
- 400 ml heavy cream
- ½ vanilla bean seeds removed
- 3 egg yolks
- 60 g castor sugar
- Challah or Braided Brioche Loaf – cut into 8 thick slices approx 3cm each
- mint leaves
- maple syrup
- icing sugar
- creme anglaise
- Mix the vanilla with the glucose sugar and spread onto silicone mat as thin as possible and place on baking tray in the oven for 30 – 40 minutes @ 150c/300f. The longer you leave it the darker the sugar will go.
- Remove from oven, allow to cool and then break into manageable sized pieces. Store in the fridge until ready to use
- Make the brulee mix by mixing cream, sugar, vanilla & egg yolks together. Remove 100ml of mix and set aside.
- Soak bread in mix for 30 minutes – 1 hour. You can do longer or shorter but I find shorter it doesn’t soak up enough liquid and longer it becomes a touch too soggy!
- Fry bread in heavy bottom pan with a knob of butter on medium heat for 3-4 minutes per side
- Keep slices warm in oven while frying next batch
- Heat 100ml of the brulee mix you set aside in a bowl over a saucepan of simmering water until it thickens slightly. Once thickened remove from heat, strain through a sieve and cool until ready to serve.
- Place French toast on plate (2 per person) and then add fruit and mint garnish as desired. Add some bubble sugar for the brulee element and drizzle with crème anglaise and/or maple syrup.
- heavy bottom frying pan
- chopping board
- sharp knives
- baking tray
- silicone baking mat
- deep sided dish for soaking bread
- palate knife
- make sure to cut your bread thick. Using thin slices of bread means you either won't soak up enough brulee mix or they will fall apart when cooking
- keep cooked slices warm in the oven while frying others