French Toast Brulée Recipe
custard soaked brioche, bruléed sugar, vanilla créme anglaise, mixed berries
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Ingredients
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Brioche French Toast
Brûlée Topping
Vanilla Crème Anglaise
Berries & Garnish
Method
Brioche French Toast
- 1
Prepare custard
In a wide, shallow dish large enough to hold a slice of brioche, whisk together 6 whole eggs, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract and a pinch of kosher salt until smooth and homogenous.
- 2
Soak brioche
Place brioche slices in a single layer in the custard. Let soak 30–45 seconds per side for fresh brioche; for slightly stale or thicker slices, soak 1–2 minutes per side until custard has penetrated but slice holds together. Transfer to a wire rack and let excess drip off for 30 seconds.
- 3
Cook
Heat a large skillet or griddle over medium heat and add 1–2 tablespoons unsalted butter and 1 teaspoon neutral oil (oil helps prevent burning). When butter is foaming and pan is hot, cook soaked slices 2–3 minutes per side until deep golden brown and set. Work in batches, adding more butter as needed. Keep cooked slices warm in a 200°F (95°C) oven on a sheet pan while finishing remaining slices.
Vanilla Crème Anglaise
- 4
Infuse milk
In a medium saucepan combine 1 cup whole milk, 1 cup heavy cream, and the split vanilla bean (scrape seeds into liquid and add pod) or 1 teaspoon vanilla paste. Warm over medium heat until just simmering (small bubbles at edge), then remove from heat and let steep 10 minutes off heat to infuse vanilla.
- 5
Temper yolks
While the milk is infusing, whisk 6 egg yolks with 1 tablespoon granulated sugar and a pinch of salt in a heatproof bowl until pale and slightly thickened. Slowly pour about 1/3 of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper. Then pour tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.
- 6
Thicken custard
Return saucepan to low–medium heat and stir constantly with a wooden spoon or heatproof spatula, scraping the bottom. Cook until custard thickens enough to coat the back of the spoon (temperature 170–175°F / 77–80°C), about 3–6 minutes—do not boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any curdled bits. If using vanilla pod, discard it.
- 7
Cool
Place bowl over an ice bath and stir occasionally until the crème anglaise is cool. Cover with plastic directly on surface and refrigerate until ready to serve (can be made a day ahead).
Brûlée Topping
- 8
Caramelize sugar
Arrange warm cooked French toast slices on a heatproof serving platter or individual plates. Sprinkle a thin, even layer (about 1–2 tablespoons per slice) of granulated sugar over the top surface of each slice so the sugar covers evenly. Using a kitchen torch, hold torch 2–3 inches from the sugar and move in a steady circular motion until sugar melts, bubbles, and turns an amber brown, about 30–60 seconds. Let caramel harden 1–2 minutes. If you don't have a torch, preheat broiler to high and place slices on a rimmed baking sheet under broiler about 3–4 inches from heat; watch closely and broil 1–2 minutes until sugar melts and browns, rotating pan as needed. Remove carefully—the caramel will be hot.
Berries & Finish
- 9
Prepare berries
Gently toss mixed berries (about 2 cups) in a bowl. If desired, toss with a teaspoon of granulated sugar and let macerate 10 minutes to release juices (optional).
- 10
Assemble and serve
Place brûléed French toast slices on plates. Spoon 2–4 tablespoons of chilled vanilla crème anglaise alongside or beneath each slice. Add a generous handful of mixed berries to each plate. Dust lightly with powdered sugar if using and garnish with mint leaves. Serve immediately so caramel remains crisp.