Crème Brûlée French Toast
Back to Recipes & MoreIngredients
For the pastry cream (~2 cups / 500 ml):
- 1 recipe “Orange Blossom Pastry Cream” (see Chef’s Tips)
- 2 tsp (6 g) cornstarch (additional)
For the French toast:
- 10 to 12 pcs brioche or challah loaf, thickly sliced (¾- to 1-inch thick) (see Chef’s Tips)
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (31 g) all-purpose flour
- ½ tsp (3 g) salt
- 3 large eggs
- 1 large egg yolk
- 1 tbsp (15 ml) pure vanilla extract
- 2 cups (500 ml) half & half (10% cream) (see Chef’s Tips)
- 2 to 3 tbsp (28 to 42 g) butter (for frying)
Garnish:
- Redpath® Special Fine Granulated Sugar
Equipment
Large baking sheet
Parchment paper
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Medium bowl
Small bowl
Whisk
Medium shallow dish
Large nonstick skillet OR cast iron pan
Heatproof spatula
Piping bag with plain/round tip (optional)
Small offset spatula OR knife OR spoon (optional)
Spoon
Kitchen torch
Instructions
For the pastry cream:
Step 1
Make pastry cream as directed, adding the additional cornstarch when mixing the sugar and cornstarch. Cool completely and store in fridge until needed.
For the French toast:
Step 1
Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and place in oven.
Step 2
In a medium bowl, whisk together the Redpath® Golden Yellow Sugar, flour, and salt until well blended and no lumps remain.
Step 3
In a small bowl, whisk together eggs, yolk, and vanilla extract until combined.
Step 4
Whisk egg mixture into the dry ingredients until homogeneous.
Step 5
Slowly add and whisk in cream. Once all the cream is in, whisk well until sugar is dissolved. Pour mixture into a shallow dish that can accommodate one to two slices of bread.
Step 6
Heat a large skillet over medium heat. Once the pan is hot, add 1 tablespoon (14 grams) of butter to coat it.
Step 7
Always whisk mixture before laying one or two slices of bread into the custard for 8 to 10 seconds. If necessary, flip bread over to fully saturate.
Step 8
Place slices into the hot pan. Cook until golden brown; 2 to 3 minutes. Carefully flip and toast the other side for an additional 2 to 3 minutes. If the French toast is browning too quickly, lower heat to ensure the middles have a chance to set. Place French toast into the preheated oven on the baking sheet to keep warm and puff up. Repeat process with the remaining slices of bread.
To assemble:
Step 1
Gently whisk the chilled pastry cream until smooth.
Step 2
Remove French toast from the oven. Allow to cool slightly, 5 minutes.
Step 3
Pipe or spread a generous amount of the cold pastry cream on the French toast.
Step 4
Just before serving, sprinkle the tops generously with the Redpath® Granulated Sugar, using the back of a spoon to evenly spread the sugar over the entire surface of the pastry cream. Place French toast onto a serving platter. With a kitchen torch set to a medium flame, carefully brûlée the sugar until golden; keep the flame moving to avoid burning. Let harden at room temperature.
Step 5
Serve immediately.
