Description
This Crème Brûlée French Toast with Salted Caramel is the ultimate indulgent breakfast or brunch treat. Thick slices of bread soak up a rich custard, caramelize to perfection, and are drizzled with luscious salted caramel sauce.
Ingredients
Units
Scale
For the French Toast:
- 1 loaf brioche or challah bread, sliced 1-inch thick
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter (for cooking)
For the Salted Caramel Sauce:
- 1 cup (200 g) granulated sugar
- 6 tablespoons (90 g) unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon sea salt
Instructions
1. Prepare the Custard:
- In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and cinnamon (if using). Set aside.
2. Soak the Bread:
- Place the bread slices in a shallow baking dish. Pour the custard over the bread, making sure each slice is coated. Let the bread soak for at least 15 minutes, turning once to ensure even absorption.
3. Make the Salted Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heatproof spatula. It will clump at first, then melt into an amber-colored liquid.
- Once the sugar is fully melted, stir in the butter until fully incorporated.
- Slowly drizzle in the heavy cream while stirring (the mixture will bubble vigorously). Cook for 1–2 minutes, then remove from heat and stir in the sea salt. Set aside to cool slightly.
4. Cook the French Toast:
- Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
- Place the soaked bread slices in the skillet and cook for 3–4 minutes per side, or until golden brown and slightly crisp. Repeat with the remaining bread, adding more butter as needed.
5. Serve:
- Place the French toast on a plate and drizzle generously with the salted caramel sauce. For an added brûlée effect, sprinkle granulated sugar on top and use a kitchen torch to caramelize it until crisp.
Notes
- For an overnight version, soak the bread in custard, cover, and refrigerate overnight. Cook as directed in the morning.
- Add a sprinkle of flaky sea salt over the caramel for a refined touch.
- Leftover salted caramel sauce can be stored in the refrigerator for up to 2 weeks and reheated before serving.