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Crème Brûlée French Toast

5.0(1597)

With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée. Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable. Even better, you can bake a pan of bacon at the same time. Just keep your eye on it; depending upon its thickness, the bacon might be done a few minutes sooner than the French toast. Then serve the French toast with more of the pan syrup spooned on top. But skip the maple syrup, which would be overkill.

by Melissa Clark·published 2014-12-24

Open original recipe

Brunch, Main Course

Servings

(6–8)

Total time

4h 40m

Calories / serving

516 kcal

Ingredients (10)

serves

5 large eggs plus 2 yolks (or 6 whole eggs)egg
2 1/4 cups whole milkmilk
1/2 cup heavy cream (or use more milk)
3 tablespoons dark rum or orange juice
2 teaspoons vanilla extractvanilla-extract
3/4 teaspoon grated nutmegnutmeg
1/4 teaspoon kosher saltsalt
1 loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)bread
1 cup packed light brown sugarbrown-sugar
8 tablespoons unsalted butter, meltedbutter

Instructions (4 steps)

01In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
02Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.