Crème Brûlée French Toast Recipe
Brûléed French toast with Bavarian cream, topped with fresh strawberries and powdered sugar.
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Ingredients
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French Toast
Bavarian Cream
Topping
Method
French Toast Preparation
- 1
Make the Custard Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and sugar until well combined.
- 2
Dip the Bread
Dip each slice of bread into the custard mixture, allowing it to soak for about 30 seconds on each side.
- 3
Cook the French Toast
In a large skillet, melt the butter over medium heat. Add the soaked bread slices and cook until golden brown, about 3-4 minutes per side.
- 4
Brûlée the Sugar
Sprinkle brown sugar evenly over the cooked French toast slices. Use a kitchen torch to brûlée the sugar until caramelized and crispy.
Bavarian Cream Preparation
- 5
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes until it blooms.
- 6
Heat the Cream Mixture
In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
- 7
- 8
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly, about 5-7 minutes.
- 9
Add Gelatin and Vanilla
Remove from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved. Let the mixture cool and then refrigerate until set, about 2-3 hours.
Assembly
- 10
Plate the French Toast
Place a slice of brûléed French toast on each plate.
- 11
Add Bavarian Cream
Spoon a generous amount of Bavarian cream on top of the French toast.
- 12
Garnish with Strawberries
Top with fresh strawberries and dust with powdered sugar before serving.