Name: Ondus on the Waterfronts Crème Brûlée French Toast Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf, thick slices (about 1-inch); 1 cups whole milk; 1 cups heavy cream; 4 unit large eggs; 2 unit egg yolks (additional); 1 tbs granulated sugar; 1 tsp vanilla bean seeds or pure vanilla extract; 1 pinch salt; 1 cup Nutella (or other chocolate-hazelnut spread); 2 unit ripe bananas, sliced; 3 tbs candied pecans, chopped; 3 tbs granulated or turbinado sugar (for brûlée); 2 tbs unsalted butter (for pan and brushing); 0.5 cups pure maple syrup; 1 cup whipped cream; 1 tsp confectioners' sugar (optional, for whipped cream); 4 unit fresh mint leaves; 2 tbs extra chopped pecans

Method

French toast & custard

Make the custard soak

In a wide shallow bowl or baking dish, whisk together whole milk, heavy cream, 4 whole eggs, 2 additional egg yolks, 1 tablespoon granulated sugar, vanilla, and a pinch of salt until smooth and slightly frothy. Chill in refrigerator while preparing bread for 15 minutes to let flavors meld.

Prep brioche

If brioche slices are very fresh and soft, briefly stale them by laying them uncovered on a rack for 20 minutes (this helps them absorb custard without falling apart). Using a knife, slice a shallow pocket or slit in one side of each brioche slice about 1/2 inch deep (not all the way through).

Stuff the bread

Spread about 2 tablespoons Nutella into the pocket of 4 of the brioche slices. Top the Nutella with a few banana slices (about 4–6 rounds per slice) and a sprinkle of chopped candied pecans. Close each stuffed slice with a plain brioche slice to make 4 sandwiches (or fold over if using single slices). Press gently to seal.

Soak

Working one sandwich at a time, submerge each brioche sandwich in the chilled custard for 20–30 seconds per side, allowing the custard to soak into the bread but not so long that it falls apart. Place soaked sandwiches on a wire rack for 1–2 minutes to let excess drip off.

Cooking & brûlée finish

Cook the French toast

Heat a large skillet or griddle over medium-low to medium heat. Add 1 tablespoon butter and swirl to coat. Place 2 soaked sandwiches in the pan (do not overcrowd). Cook 3–4 minutes per side until golden brown and cooked through, adding the remaining 1 tablespoon butter as needed between batches. Keep finished sandwiches in a warm oven (200°F / 95°C) on a baking sheet while you cook the rest.

Sugar crust (brûlée)

Once all sandwiches are cooked and warm, sprinkle about 3/4 tablespoon (approx 1 tablespoon for each sandwich) of granulated or turbinado sugar evenly over the top of each sandwich. Using a culinary torch held 2–3 inches away, melt and caramelize the sugar until it bubbles and turns deep amber, creating a crisp brûléed crust. If you don't have a torch, place the sugared sandwiches under a preheated broiler for 1–2 minutes, watching constantly to avoid burning.

Toppings & assembly

Finish and plate

Place one brûléed French toast sandwich on each plate. Drizzle about 2 tablespoons (30 ml) of maple syrup over or alongside each serving. Top with a dollop (about 1/4 cup) of whipped cream; if using store-bought, lightly sweeten with 1 teaspoon confectioners' sugar and whip to soft peaks if making yourself. Scatter remaining banana slices and additional chopped candied pecans over the top.

Garnish (optional)

Add a small sprig of fresh mint and a few extra chopped pecans for color and crunch. Serve immediately so the brûléed sugar remains crisp.