Crème Brûlée French Toast (Print-Friendly Version)

Indulge in creamy custardy brioche accented by a crisp caramelized sugar topping and fresh berries.

# What You'll Need:

→ Bread

01 - 1 loaf brioche or challah bread (12-14 slices), cut into 2.5 cm thick slices

→ Custard

02 - 4 large eggs
03 - 240 ml whole milk (substitute with almond or oat milk for dairy-free)
04 - 120 ml heavy cream (can use half-and-half as lighter option)
05 - 100 g granulated sugar (brown sugar optional)
06 - 1 tablespoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - Pinch of salt

→ Optional Toppings

09 - Fresh mixed berries (strawberries, blueberries, raspberries)
10 - Powdered sugar for dusting
11 - Maple syrup

# How to Make It:

01 - Cut brioche or challah into 2.5 cm thick slices and arrange them slightly overlapping in a greased baking dish.
02 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and homogeneous.
03 - Pour custard evenly over bread slices, pressing gently to ensure absorption. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for enhanced flavor.
04 - Preheat oven to 175°C to ensure even baking and a golden crust.
05 - Remove plastic wrap and bake for 25-30 minutes until the custard is set and top is golden. Optionally broil for 2-3 minutes to enhance crispiness, watching carefully.
06 - Sprinkle a thin layer of granulated sugar over the baked custard and caramelize with a kitchen torch until crispy golden crust forms. Alternatively, use the broiler for 1-2 minutes with close supervision.
07 - Allow to cool slightly before serving. Garnish with fresh berries, a dusting of powdered sugar, and drizzle with maple syrup as desired.

# Additional Tips:

01 - Soaking the bread overnight develops deeper flavor and improves custard absorption.
02 - Use high-quality vanilla extract and fresh bread for optimal taste.
03 - Avoid overbaking to keep the custard creamy and prevent dryness.
04 - Leftovers can be refrigerated for up to 3 days or frozen pre-baking for 2 months.

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