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Crème Brûlée French Toast (Marry Me French Toast) Recipe

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★★★★★

4.5 from 111 reviews

This Crème Brûlée French Toast recipe, also known as Marry Me French Toast, combines the rich, creamy custard flavor of crème brûlée with the comforting texture of classic French toast. Thick slices of brioche are soaked in a luscious egg and cream mixture, cooked to a golden brown, and topped with a caramelized sugar crust, served with a warm crème anglaise sauce for an indulgent breakfast or brunch treat.

Ingredients

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Creme Anglaise Sauce

  • ¾ cup heavy whipping cream
  • 1 dash salt
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract or vanilla paste

French Toast

  • 4 large egg yolks
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tablespoon vanilla extract or vanilla paste
  • 1 16-ounce loaf of Brioche bread, preferably thick sliced
  • 3 tablespoons butter, for griddle
  • ⅓ cup granulated sugar, for brulee topping

Instructions

  1. Prepare Creme Anglaise Sauce: In a medium saucepan, combine ¾ cup heavy whipping cream and a dash of salt. Heat gently until the mixture just begins to steam without boiling.
  2. Whisk Egg Yolks and Sugar: In a medium bowl, whisk 3 large egg yolks and ¼ cup granulated sugar until pale and thick—about 2-3 minutes by hand or 30 seconds with a mixer.
  3. Temper the Eggs: Slowly drizzle the hot heavy cream into the egg yolk mixture while whisking continuously to prevent scrambling. Then, pour the combined mixture back into the saucepan.
  4. Thicken the Sauce: Cook over medium heat while whisking constantly until the mixture thickens enough to coat the back of a spoon, approximately 3-4 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, and set aside.
  5. Preheat Griddle: Heat a griddle or large skillet over medium heat to prepare for cooking the French toast.
  6. Prepare French Toast Batter: In a medium bowl or shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract.
  7. Soak Bread: Briefly soak each slice of brioche bread on both sides in the egg mixture, ensuring they are coated but not soggy.
  8. Cook French Toast: Melt 1 tablespoon of butter on the hot griddle. Add the soaked brioche slices and cook for a few minutes on each side until golden brown, flipping only once.
  9. Brulee the French Toast: Sprinkle a thin layer of ⅓ cup granulated sugar evenly over the top of each cooked slice. Using a hand torch, caramelize the sugar until it is bubbling and has a rich amber color. If no torch is available, broil sugar-topped slices briefly to achieve caramelization.
  10. Serve: Serve the French toast immediately, pouring warm crème anglaise sauce over the top for a luscious finish.

Notes

  • Use thick slices of brioche bread for the best texture; day-old brioche works well.
  • When heating the cream mixture, avoid boiling to prevent curdling.
  • Whisk egg yolks and sugar vigorously for a pale, thick custard base.
  • Tempering eggs gently is key to avoid scrambling during mixing with hot cream.
  • If you don’t have a kitchen torch to brulee, place the sugared French toast slices under the broiler for a short time, watching carefully to avoid burning.
  • Serve immediately to enjoy the contrast between the crisp caramelized sugar and the creamy interior.

Keywords: Crème Brûlée French Toast, Marry Me French Toast, brioche French toast, caramelized sugar, crème anglaise, brunch recipe, sweet breakfast

Find it online: https://miarosetti.com/creme-brulee-french-toast-marry-me-french-toast-recipe/