Creme Brulee French Toast Recipe

Brown sugar: Adds a deep, molasses-like sweetness to the caramel layer.

Melted butter: Provides a rich, creamy base for the caramel.

Corn syrup: Helps create a smooth, glossy caramel layer.

French bread: The base of the dish, best when slightly stale to absorb the custard.

Eggs: Essential for creating the custard that soaks into the bread.

Half-and-half cream: Adds richness and creaminess to the custard.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Salt: Balances the sweetness and enhances the overall flavor.

When preparing creme brulee French toast, ensure that the bread slices are slightly stale. This allows them to absorb the egg mixture more effectively, resulting in a richer and more custard-like texture. If your bread is fresh, you can dry it out by placing the slices in a low oven (around 200°F or 95°C) for about 10 minutes before assembling the dish.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.

• melted butter - Substitute with melted coconut oil: Coconut oil provides a similar texture and richness, with a slight coconut flavor.

• corn syrup - Substitute with maple syrup: Maple syrup adds a natural sweetness and a touch of maple flavor.

• french bread - Substitute with brioche: Brioche is rich and slightly sweet, making it a perfect alternative for French toast.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.

• half-and-half cream - Substitute with coconut milk: Coconut milk provides a creamy texture and is a good dairy-free option.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral content.

• Allow the Creme Brulee French Toast to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Transfer the cooled French toast to an airtight container. If stacking slices, place a piece of parchment paper between each layer to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• For longer storage, wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This helps maintain freshness and prevents freezer burn.
• Freeze for up to 2-3 months. To reheat, remove the plastic wrap and place the frozen slices on a baking sheet. Cover with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
• Alternatively, reheat frozen slices in a toaster oven or microwave. For the microwave, heat on high for 1-2 minutes, checking frequently to avoid overcooking.
• To maintain the caramelized topping, consider reheating under the broiler for a minute or two after the initial warming. This will help restore the crispiness and golden color.
• If you have leftover egg mixture, store it in an airtight container in the refrigerator for up to 2 days. Use it to make a fresh batch of French toast or add it to scrambled eggs for a rich, creamy texture.

• Preheat your oven to 350°F (175°C). Place the creme brulee French toast on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until heated through. This method helps retain the crispy caramelized top while warming the inside.

• For a quicker option, use a microwave. Place a slice of French toast on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it's heated evenly.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the French toast in the skillet and cook for 2-3 minutes on each side, or until warmed through and slightly crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the French toast in a single layer in the air fryer basket. Heat for about 3-5 minutes, or until warmed through and the edges are crispy. This method is great for maintaining the texture of the French toast.

• Small saucepan: Used to melt the butter with brown sugar and corn syrup over medium heat.

• 9x13 inch baking dish: The dish where the caramel mixture and bread slices will be arranged and baked.

• Whisk: Essential for whisking together the eggs, half-and-half, vanilla, and salt to create a smooth custard mixture.

• Mixing bowl: Used to combine and whisk the eggs, half-and-half, vanilla, and salt.

• Refrigerator: Needed to chill the prepared dish for at least 8 hours or overnight, allowing the bread to soak up the custard mixture.

• Oven: Preheated to 350°F (175°C) for baking the French toast until golden and puffed.

• Measuring cups: Used to measure out the brown sugar, melted butter, and half-and-half cream accurately.

• Measuring spoons: Used to measure the corn syrup, vanilla extract, and salt precisely.

• Spatula: Helpful for spreading the caramel mixture evenly in the baking dish.

• Knife: Used to slice the French bread if it is not pre-sliced.

Prepare the caramel base ahead: Melt the butter, brown sugar, and corn syrup the night before and store it in the fridge. This way, you can quickly pour it into the baking dish in the morning.

Use pre-sliced bread: Save time by purchasing a loaf of pre-sliced french bread instead of slicing it yourself.

Mix the custard in advance: Whisk together the eggs, half-and-half, vanilla, and salt the night before. Store it in the fridge and pour it over the bread in the morning.

Refrigerate overnight: Let the bread soak in the custard mixture overnight to save time and enhance flavor.