why make this recipe
Burnt Cream French Toast gives a sweet, crisp top and a soft, custard inside. It makes a small meal feel special with little fuss. If you like simple savory bakes, try these French dip sliders for another easy dish.
introduction
This recipe mixes bread with a rich custard and bakes it until puffed. Then you brown the top with sugar for a burnt cream finish. If you enjoy warm baked comfort foods, you might also like this comforting French onion pot roast.
how to make Burnt Cream French Toast
Follow the steps below to build the custard and soak the bread, then bake and caramelize the top. For more one-dish bake ideas, see this French onion chicken orzo casserole.
Ingredients :
- 1 loaf of French bread
- 4 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/4 cup granulated sugar (for caramelizing)
Directions :
- In a large bowl, whisk together the eggs, heavy cream, milk, brown sugar, vanilla extract, and salt until well combined.
- Cut the French bread into thick slices and arrange them in a greased baking dish.
- Pour the custard mixture over the bread, making sure each slice is well coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Bake the French toast uncovered for about 30-35 minutes, or until puffed and golden.
- Allow to cool slightly, then sprinkle granulated sugar on top and use a kitchen torch to caramelize until golden brown.
- Serve warm with maple syrup or fresh berries.
how to serve Burnt Cream French Toast
Serve slices warm on plates. Add maple syrup, fresh berries, or a light dusting of powdered sugar. For a small, easy side, consider pairing with simple sandwiches like these French dip sliders.
how to store Burnt Cream French Toast
Cover leftovers with foil or put in an airtight container. Keep in the fridge up to 3 days. Reheat in a low oven or toaster oven to keep the top crisp. Do not store at room temperature for more than two hours.
tips to make Burnt Cream French Toast
- Use thick slices of day-old French bread for best texture.
- Let the bread soak well so the center is creamy.
- Use a kitchen torch to caramelize the sugar for a quick, even top.
- If you do not have a torch, broil for a short time and watch closely.
variation (if any)
- Add orange zest or a pinch of cinnamon to the custard for extra flavor.
- Use brioche or challah instead of French bread for a richer taste.
- Fold in a layer of berries before baking for a fruity version.
FAQs
Q: Can I make this ahead for guests?
A: Yes. You can soak the bread and keep it in the fridge overnight. Bake the next morning and caramelize just before serving.
Q: Is a torch safe to use on the sugar?
A: Yes, if you follow the torch instructions and keep the flame moving. Keep a safe distance and work on a heat-safe surface.
Q: Can I skip the brown sugar in the custard?
A: You can reduce or skip it, but the custard will be less sweet. The caramelized granulated sugar on top still gives a sweet finish.
Q: Can I freeze leftovers?
A: You can freeze baked slices for up to 1 month. Thaw in the fridge and reheat in the oven.
Conclusion
If you want another take on a brûlée-style French toast, try this classic Crème Brûlée French Toast Recipe for comparison. You can also read a different version and tips at Crème Brûlée French Toast – Self Proclaimed Foodie.
Burnt Cream French Toast
Ingredients
Main Ingredients
- 1 loaf 1 loaf of French bread Thick slices of day-old French bread work best.
- 4 large 4 large eggs
- 1 cup 1 cup heavy cream
- 1 cup 1 cup milk
- 1 cup 1 cup brown sugar
- 2 teaspoons 2 teaspoons vanilla extract
- 1/4 teaspoon 1/4 teaspoon salt
- 1 tablespoon 1 tablespoon butter For greasing the baking dish.
- 1/4 cup 1/4 cup granulated sugar For caramelizing the top.
Instructions
Preparation
- In a large bowl, whisk together the eggs, heavy cream, milk, brown sugar, vanilla extract, and salt until well combined.
- Cut the French bread into thick slices and arrange them in a greased baking dish.
- Pour the custard mixture over the bread, ensuring each slice is well coated. Cover and refrigerate for at least 2 hours or overnight.
Cooking
- Preheat the oven to 350°F (175°C).
- Bake the French toast uncovered for about 30-35 minutes, or until puffed and golden.
- Allow to cool slightly, then sprinkle granulated sugar on top and use a kitchen torch to caramelize until golden brown.
