Brûléed French Toast Recipe
cuban bread dipped in brûlée batter and toasted
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Ingredients
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French toast - bread & soaking mixture
Brûlée topping & finishing
Pan / cooking & garnish
Method
Prepare bread and custard
- 1
Slice and dry bread
Cut the Cuban bread into 1 to 1 1/4-inch thick slices. If the loaf is very fresh and soft, arrange slices in a single layer on a baking sheet and let sit uncovered at room temperature for 1–2 hours or refrigerate 30–60 minutes to dry slightly so they absorb custard without becoming mushy.
- 2
Make custard/batter
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar (3 tbs), vanilla extract, sea salt, ground cinnamon, and orange zest (if using) until smooth and slightly frothy. Taste and adjust: it should be sweet but balanced.
Soak and assemble
- 3
Preheat and set up
Preheat oven to 200°F (95°C). This keeps finished slices warm. Line a baking sheet with a wire rack. Also set up a shallow dish or wide baking pan for soaking the slices in custard.
- 4
Dip bread in custard
Working 2–4 slices at a time, lay a slice of Cuban bread flat and pour or ladle custard over it. Let soak 15–25 seconds per side, depending on dryness of bread: drier bread can soak longer (30–45 sec) to fully absorb custard. Flip once and transfer to a plate; do not oversoak to the point of collapse. Repeat until all slices are coated.
Cook on stovetop
- 5
- 6
Pan-fry slices
Place soaked slices in the hot skillet without overcrowding. Cook 2.5–4 minutes per side, until deep golden brown and the custard is set in the center. Adjust heat as needed. Transfer cooked slices to the wire rack on the baking sheet and keep warm in the oven while you cook remaining slices. Add oil/butter as needed between batches.
Caramelize (brûlée) topping
- 7
Prepare for torching
When all slices are cooked and warm, arrange 2–4 slices on a heatproof work surface or baking sheet. Spoon or sprinkle an even, thin layer of granulated sugar (about 1–2 tbs per slice, depending on size and desired thickness) over the top surface of each warm toast. Gently shake or press the sugar so it forms a consistent layer.
- 8
Torch to brûlée
Using a culinary torch, hold flame about 2–3 inches from the sugar surface and move continuously to melt and caramelize the sugar until it bubbles, turns amber and forms a crisp glassy crust. This takes roughly 30–60 seconds per slice. If you do not have a torch, place the sugared slices under a preheated broiler on high about 3–6 inches from heat for 1–3 minutes, watching constantly to avoid burning; rotate as necessary until caramelized.
- 9
Set the crust
Allow the caramelized crust to cool and harden for 1–2 minutes before stacking or serving. The crust will crisp as it cools.
Finish and serve
- 10
- 11