Crème Brûlée French Toast Recipe

Make custard

In a medium saucepan, combine whole milk and heavy cream. Heat over medium until just steaming (do not boil). Remove from heat. In a bowl, whisk together the eggs, egg yolks, granulated sugar, vanilla seeds (or extract) and a pinch of salt until smooth. Slowly temper the hot milk mixture into the eggs by adding about 1/4 cup at a time while whisking constantly. Continue until fully combined.

Soak bread

Place the thick-sliced brioche in a shallow baking dish in a single layer. Pour the warm custard over the slices, pressing gently so each slice soaks for about 30–45 seconds per side. Flip and repeat if necessary. Let the soaked slices rest for 5 minutes so custard penetrates.

Pan-fry the French toast

Heat a large frying pan or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow to melt and foam. Working in batches, add soaked brioche slices (do not crowd). Cook 2–3 minutes per side until golden brown and set in the center, adding more butter (about 1 tablespoon between batches) as needed. Keep cooked slices warm in a low oven (200°F / 95°C) on a baking sheet while you caramelize bananas and prepare toppings.

Caramelize bananas

In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add brown sugar and stir until it dissolves and begins to bubble, about 1–2 minutes. Add the banana halves cut-side down and cook 1½–2 minutes until a golden caramel forms. Flip and cook the other side 30–60 seconds. Remove bananas to a plate and keep warm.

Make rum caramel

With the skillet still over medium heat, carefully add the dark rum (it may sputter). Stir to deglaze the pan and let the alcohol cook off for 30–60 seconds. Add the lemon juice and a pinch of sea salt; scrape up any browned bits and simmer until caramel slightly thickens, about 1 minute. Return bananas to the pan and spoon caramel over them to coat. Remove from heat.

Assemble and brûlée

Arrange a warm French toast slice on each plate. Place two caramelized banana halves on top. Sprinkle about 1/2 tablespoon of granulated sugar evenly over each assembled portion (adjust so sugar covers exposed custard/bread top). Using a kitchen torch, melt and caramelize the granulated sugar until it forms a hard, glassy crust. If you do not have a torch, place the plates on a rimmed baking sheet and broil on high 2–4 inches from the element for 1–2 minutes, watching carefully to avoid burning.

Finish

Optional: dust lightly with powdered sugar. Drizzle any extra rum caramel from the pan over the plate. Sprinkle a tiny pinch of sea salt over the caramelized top if desired.

Make vanilla whipped cream

Chill a mixing bowl and whisk or beaters for 10 minutes. Pour cold heavy cream into the bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat. Spoon or pipe a dollop of vanilla whip alongside the brûléed French toast and bananas.