When I told the family I’ll be making Creme Brulee French toast for breakfast the next day, the respond was: “What time is breakfast??” Adapted from the classic French toast recipe, this incredibly easy version gives it an additional crackling, caramelized sugar topping.
This decadent recipe works best with day-old bread. The thicker the cut, the better it’ll hold its shape. I always keep unfinished loaves in the fridge and they’ll last longer than the stated expiration date. If you are using fresh bread, reducing the soaking time by half.
6 slices thick white bread (or any other types of thick bread)
½ cup (125 ml) milk
¾ tsp vanilla extract
Pinch of salt
1 tbsp brown sugar
Butter / oil for cooking
White sugar for sprinkling
Recipe source: Martha Stewart
In a large bowl, add in milk, eggs, brown sugar, vanilla extract and salt. Mix with a fork until well combined.
Soak one slice of bread in the milk egg mixture for at least 1 minute and sprinkle 1 ½ tsp sugar on the top.
Place the side with the sugar onto the buttered / oiled pan.
Sprinkle another tsp of sugar on the other side of the bread and cook the toast under low heat for 2 – 3 mins, or until nicely browned. Flip over the side and cook for another min.
When the toast is done to your desired doneness, place onto serving plate.
You could place them in a heated oven set at the lowest temperature and keep warm until you are ready to serve.
Eat them as it is or top with cream, fresh fruits or maple syrup.