Breakfast
Crème Brûlée French Toast
Golden cubes of challah soak overnight in a silky vanilla custard that settles over a layer of bubbling brown sugar caramel. Baked until the top turns golden and the center stays creamy, each slice offers a soft custardy bite finished with a whisper of sweetness.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 6
Nutrition per Serving
- Calories
- 250
- Protein
- 14g
- Carbs
- 59g
- Fat
- 9g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 337mg
Ingredients
- 1 cup unpacked brown sugar ((I use brown Monk fruit sugar))
- 1/4 cup water
- cooking spray
- 10 oz Challah bread (cubed)
- 7 large eggs
- 1 cup 1% milk
- 1/2 cup half and half
- 1 1/2 tsp vanilla extract
- 1 tsp Meyers rum (optional)
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 tsp powdered sugar (for topping)
Instructions
- In a small heavy skillet melt brown sugar and water over low heat, stirring, until smooth and melted, about 1 minute, then pour half into a 13 x 9-inch baking dish coated with cooking spray.
- Arrange the bread cubes in one layer in baking dish, squeezing them slightly to fit.
- In a large bowl whisk together eggs, remaining sugar mixture, milk, half and half, vanilla, rum if using, 1/2 teaspoon cinnamon, and salt until combined well and pour evenly over bread.
- Cover and refrigerate at least 8 hours or overnight.
- Preheat oven to 350F and bring the bread to room temperature.
- Bake uncovered, in middle of oven until puffed and edges are pale golden, 45 to 55 minutes. Let it rest 5 to 10 minutes.
- Top with cinnamon and powdered sugar.