This recipe for Creme Brulee French Toast is an original recipe from none other than my dad. We’ll call this his first official guest blog post. After finding himself with too much left over creme brulee custard (a very common problem, I know), he came up with a creative and scrumptious way to put it to good use. The creamy, custard-like batter and burnt sugar crust bring regular old french toast to a new level. Not to mention the super simple homemade apricot glaze to smear on top. This is not your average brunch fare!
If you’re feeling extra ambitious, do what we do and double (or quadruple!) the recipe so you have enough to fill a few ramekins and make actual creme brulees! You’re already half-way there, so why not?
Creme Brulee French Toast
Servings: 6-8 / Prep time: 30 minutes
- 1 loaf country Italian bread
- 4 egg yolks
- 2 cups heavy cream
- 6 TB white sugar / divided
- 1 vanilla bean / split and scraped
- raw sugar / for sprinkling
- pinch of kosher salt
- 1 cup apricot preserves
- 1/2 TB orange zest
- 1 TB maple syrup
- Slice bread into thick slices. Combine all ingredients for the apricot glaze and set aside.
- Heat heavy cream, half of sugar, and vanilla bean in a small pot over medium heat until it just begins to bubble around the edges, stirring occasionally. Set aside and let cool slightly.
- In a medium heat proof bowl, whisk egg yolks, remaining sugar, and salt. Once cream mixture is ready, temper the eggs by slowly ladling the hot cream mixture into the egg mixture while whisking at the same time (this prevents the hot cream from cooking the eggs).
- Heat a griddle or skillet to 350 degrees and lightly butter. Coat bread slices generously with custard mixture and cook for 3-5 minutes on each side. Before flipping the french toast slices, sprinkle each piece evenly with raw sugar to achieve the crunchy burnt sugar texture.
- Serve with a smear of apricot glaze, a dollop of whipped cream, a sprinkling of powdered sugar, and a pop of fresh berries.