French Toast with Brulee Coating (Printable Version)
# What You'll Need:
→ Caramel Base
01 -
1/2 cup butter, unsalted
02 -
1 cup packed brown sugar
03 -
2 tablespoons corn syrup
→ Custard
04 -
5 eggs, large
05 -
1 1/2 cups whole milk
06 -
1 tablespoon vanilla extract
07 -
1/4 teaspoon salt
08 -
1 teaspoon cinnamon powder (if you want)
→ Assembly
09 -
1 loaf French bread, sliced into 1-inch pieces
# How to Make It:
01 -
Mix butter, brown sugar, and corn syrup in a small pot over medium heat. Give it a stir now and then for about 3-4 minutes until sugar fully melts and you get a smooth mixture. Pour this sweet caramel evenly across the bottom of your 9×13-inch baking dish.
02 -
Cut your French bread into thick 1-inch pieces and put them in one layer over the caramel in your dish. You can overlap them a bit if you need to fit them all.
03 -
Grab a bowl and beat together eggs, milk, vanilla, salt, and cinnamon if you're using it. Mix until it's nice and smooth. Pour this mix over your bread, gently pushing down so the bread soaks it all up. Cover with plastic wrap and stick it in the fridge for at least 4 hours or leave it overnight.
04 -
Turn your oven to 175°C (350°F). Take the dish out from the fridge and let it warm up for about 15 minutes. Bake without covering for 35-40 minutes until the top looks golden and the custard feels firm. You want crispy edges but a smooth middle part.
05 -
Let it cool down for a bit. Cut into slices with the caramel side up. Add some fresh berries, a dusting of powdered sugar, or whatever toppings you fancy.
# Additional Tips:
01 -
Try using brioche or challah instead of French bread for an even tastier result.
02 -
A tiny bit of maple extract in the custard makes it taste amazing.
03 -
Throwing some coarse sugar on top for the last 10 minutes gives you an extra crunchy top.