Crème Brûlée French Toast

Prep: 15 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 4 Servings

Crème brûlée is one of France’s finest exports. It’s a dessert that is both beautifully simple and sophisticated, thanks to its signature vanilla custard and shatteringly crisp burnt sugar crust. Pain perdu is another famous French dish made from stale bread and custard, known more familiarly to us here in America by the name French toast. As a lover of crème brûlée and devotee of all things breakfast, combining these two French dishes into one is the ultimate Francophile flex: crème brûlée French toast.

Ingredients

6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup granulated sugar, divided
1/2 cup maple syrup
5 large eggs
1 3/4 cups whole milk, half-and-half, or heavy cream (or a combination)
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 (1-pound) uncut loaf white sandwich bread, challah, or brioche

Instructions

Heat the oven to 375°F. Line a large rimmed baking sheet with aluminum foil.
Whisk 6 tablespoons melted unsalted butter, 1/2 cup of the granulated sugar, and 1/2 cup maple syrup together in a large bowl until a paste forms. Scrape onto the baking sheet and spread into an even layer.
Whisk 5 large eggs, 1 3/4 cups dairy of choice, the remaining 1/4 cup granulated sugar, 2 tablespoons orange liqueur if using, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt together in the now-empty bowl until fully combined, no streaks of egg remain, and the sugar is dissolved.
Cut 1 loaf bread crosswise into 3/4-inch to 1-inch-thick slices. Working 1 slice at a time, soak the bread slices until drenched but not falling apart, 10 to 15 seconds per side. Place in a single layer on the baking sheet.
Bake until the tops are golden-brown and the sugar paste is bubbling, 25 to 30 minutes. Remove from the oven. Turn the oven to broil. Use a flat spatula to flip the slices over. Return to the oven and broil, rotating the pan halfway through for even browning, until bubbling and darkened slightly in color, 2 to 4 minutes total. Let cool slightly to allow the top to crisp up before serving.