Creme Brulee French Toast Recipe

Prepare the pastry cream. In a small saucepan, combine the whole milk and three tablespoons of granulated sugar. Mix until combined. Turn the heat to medium and bring to a simmer.

While the milk mixture is coming up to a simmer, whisk the remaining 3 tablespoons of granulated sugar, cornstarch and salt together in a medium bowl. Add the egg yolk and egg. Whisk until well combined. 

Once the milk comes to a simmer, use a ladle to pour a thin stream of the hot milk into the egg mixture while whisking constantly. Continue until all of the milk is added to the egg mixture. 

Return the entire mixture to the saucepan and constantly whisk until the pastry cream is thickened. 

Remove the saucepan from the heat. Stir in the butter and one teaspoon of vanilla extract or paste until well blended. 

Pour the pastry cream through a fine mesh sieve into a heatproof container. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate the pastry cream until completely chilled.

Slice the loaf of bread into 3-4 inch thick slices. Lay the slices out on a wire rack and let dry out overnight. (See notes 1.)

Make the French toast custard. In a large bowl, whisk together the whole milk, eggs and vanilla extract. Set aside.

Preheat the oven to 350°F. Line two sheet pans with parchment paper. Place the stale bread slices on one sheet pan. Using a sharp paring or boning knife, create a small pocket in the side of the stale slice of bread, making sure not to cut through the entire slice. Repeat with the remaining slices.

Transfer the chilled pastry cream into a pastry bag fitted with a large piping tip. Fill the pocket with the pastry cream. Repeat with the remaining slices. Reserve the remaining pastry cream.

Soak each slice in the custard for about 30 seconds on each side. Place the soaked slices back on the sheet pan.

In a large nonstick skillet over medium heat, melt two tablespoons of butter. Once the butter melts, reduce the heat to low. Add two slices of the French toast into the skillet and fry on each side until slightly puffed and golden brown, about 3-5 minutes. 

Place on the second sheet pan lined with parchment paper. Melt the remaining 2 tablespoons of butter and repeat with the remaining slices of French toast.

Bake the pan-fried French toast in the preheated oven for about 5-7 minutes for the custard to set.

Remove the French toast from the oven and generously sprinkle the granulated sugar on top of each French toast. Use a culinary torch to brûlée the tops of each toast. Let the sugar crust set for 1 minute before serving.

Slice the creme brulee French toast diagonally, if desired or leave whole. Transfer the creme brulee French toast to the serving plate. Squeeze a couple of dollops of the reserved pastry cream and some fresh berries. 

Dust with confectioner’s sugar. Garnish with fresh mint and serve. Enjoy!