Crème Brûlée French Toast with a Torched Sugar Crust

By Sprig Originals ✓ · cooked up in Sprig

Thick slabs of brioche soak overnight in a vanilla-scented custard, bake over a layer of caramel until the centers are set like bread pudding, then get a shattering brûléed sugar top just before serving. It's the brunch-menu showstopper, and almost all of the work happens the night before.

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 2 tbsp light corn syrup or maple syrup
• 1/4 tsp kosher salt

• 1 loaf brioche (about 1 lb), unsliced
• 6 large eggs
• 1 1/2 cups heavy cream
• 3/4 cup whole milk
• 1/4 cup granulated sugar
• 1 tbsp vanilla bean paste or pure vanilla extract
• 1 tbsp Grand Marnier or dark rum (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly grated nutmeg

• 6 tbsp superfine or granulated sugar, for the crust
• 2 cups fresh berries
• Crème fraîche or lightly whipped cream, for serving
• Warm maple syrup, for serving (optional)

Instructions

1. Cut the brioche into six slices about 1 1/2 inches thick, trimming the heels. Leave the slices uncovered on a rack at room temperature for at least 1 hour (or overnight) so they dry slightly — dry bread drinks custard instead of turning to mush.
2. Make the caramel base: in a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and 1/4 teaspoon salt. Whisk for 2 to 3 minutes until smooth and bubbling at the edges, then pour into a 9x13-inch baking dish and tilt to coat the bottom evenly.
3. Whisk the custard: in a large bowl, whisk the eggs until completely smooth with no streaks of white, then whisk in the cream, milk, granulated sugar, vanilla, liqueur if using, 1/2 teaspoon salt, and nutmeg.
4. Arrange the brioche slices in a single snug layer over the caramel. Pour the custard slowly and evenly over the bread, then press each slice down gently with your fingertips to help it absorb. Spoon any custard pooled at the edges back over the tops.
5. Cover tightly with plastic wrap and refrigerate at least 8 hours or up to 24 hours. Halfway through, if you remember, press the slices down again so the tops soak too.
6. Remove the dish from the refrigerator 30 minutes before baking and heat the oven to 350°F. Uncover and bake, uncovered, for 40 to 48 minutes, until the tops are deep golden, the custard is puffed, and a paring knife inserted into the center of a slice comes out clean (an instant-read thermometer should hit 175°F). If the tops brown too fast, tent loosely with foil after 30 minutes.
7. Let the dish rest 10 to 15 minutes — the custard finishes setting as it cools and the caramel thickens. Use a wide spatula to lift each slice onto a serving plate, caramel side up, scraping up the caramel from the bottom of the dish.
8. Brûlée the tops: blot any surface moisture on each slice with a paper towel, then sprinkle 1 tablespoon superfine sugar over each in an even, thin layer, edge to edge. Hold a kitchen torch 2 to 3 inches away and sweep in small circles until the sugar melts, bubbles, and turns deep amber, about 45 to 60 seconds per slice. No torch? Set the plated slices on a foil-lined sheet pan and broil 4 inches from a preheated broiler element for 1 1/2 to 3 minutes, rotating the pan and watching constantly.
9. Let the sugar harden for 1 to 2 minutes — it should tap like glass. Serve immediately with fresh berries, a spoonful of crème fraîche, and warm maple syrup on the side.

Chef's tips

Nutrition (per serving, estimated)

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