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Crème Brûlée French Toast Recipe

This crème brûlée French toast recipe will make any day feel like a celebration! Recipe courtesy Nam of The Culinary Chronicles.

Servings: 4

Active time: 15 minutes

Total time:

Ingredients

  • 1 c milk
  • 3/4 c heavy cream
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 tsp vanilla extract
  • 1 Tbsp Grand Marnier
  • 1/3 c + 2 Tbsp sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp sea salt
  • 1 tsp fresh orange zest
  • 8 1-inch thick slices of day old French bread
  • 1 pint fresh berries

Preparation

  1. Whisk milk, heavy cream, eggs, vanilla extract, and Grand Marnier together in medium bowl. Add 1/3 cup sugar, cinnamon, nutmeg, salt, and orange zest; stir until all items have dissolved.
  2. Arrange bread in single layer inside baking dish. Pour custard mixture over bread and cover. Allow bread to soak in the refrigerator overnight or at least 6 hours. Flip bread slices over after 2 hours.
  3. Preheat oven to 350°F. If all the custard has not soaked into bread, pour excess out of the baking dish and discard. Bake French toast, uncovered, for 25-30 minutes, or until tops have become golden and edges have puffed. Remove baking dish from oven and sprinkle remaining sugar over tops of toast. Using kitchen torch, melt sugar until it caramelizes and becomes beautifully browned.
  4. Serve immediately with fresh berries.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.