Crème Brulée French Toast Recipe

Preparation Directions

1. 1

   Prepare the Custard

   In a medium saucepan over medium heat, combine heavy cream, milk, and half of the granulated sugar. Split the vanilla bean and scrape the seeds into the mixture, adding the pod as well. Heat until just below boiling, stirring occasionally. Remove from heat and let steep for 15 minutes.

2. 2

   Mix the Egg Mixture

   In a separate bowl, whisk together the egg yolks, eggs, and remaining sugar until well combined. Slowly add the warm cream mixture to the egg mixture, whisking constantly to temper the eggs.

3. 3

   Prepare the Bread

   Slice the French bread into thick slices (about 1 inch each). Arrange the slices in a baking dish and pour the custard mixture over the bread. Cover and refrigerate for at least 4 hours or overnight.

4. 4

   Cook the French Toast

   Preheat the oven to 350°F (175°C). Bake the soaked bread for 30-35 minutes until golden brown. If desired, broil for an additional 1-2 minutes to caramelize the top.

5. 5

   Prepare Whiskey Maple Butter

   In a small bowl, mix together softened butter, whiskey, and maple syrup until well combined. Set aside.

6. 6

   Cook the Bacon

   While the French toast is baking, cook the applewood smoked bacon in a skillet over medium heat until crispy. Drain on paper towels.

7. 7

   Serve

   Plate the French toast, top with whiskey maple butter, garnish with fresh strawberries, and dust with powdered sugar. Serve with pure maple syrup and crispy bacon on the side.