Burnt Cream French Toast
A rich, custard-style French toast with a crisp caramel top, easy to make and perfect for a special breakfast.
Ingredients
Main Ingredients
- 1 loaf brioche or challah bread Use thick slices for best texture.
- 4 large eggs
- 1 cup heavy cream Use cold straight from the fridge for richer custard.
- ½ cup whole milk Can be swapped with more milk, but custard will be less rich.
- ½ cup sugar For the custard mixture.
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- as needed Butter For greasing the baking dish.
- as needed Granulated sugar For caramelizing the top.
- optional Fresh berries For serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and butter a baking dish.
- Cut the bread into thick slices and arrange in the baking dish.
- In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and salt until well combined.
- Pour the egg mixture over the bread and ensure all pieces are soaked. Allow it to sit for at least 30 minutes or overnight in the refrigerator.
Baking
- Bake in the preheated oven for about 35-40 minutes until the top is golden and the custard is set.
Caramelization
- Sprinkle granulated sugar over the top of the baked toast and use a kitchen torch to caramelize until golden brown.
Serving
- Serve warm with fresh berries, a light dusting of powdered sugar, or a drizzle of maple syrup if desired.
Notes
For best texture, let the bread soak for at least 30 minutes or overnight. Use a kitchen torch for quick caramelization or broil carefully if you don’t have one. Store cooled French toast in the fridge for up to 3 days, and reheat in a low oven or skillet to keep the top crisp.
