Ingredients:

  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1/2 cup (120 ml) Whole Milk
  • 3 Large Eggs
  • 2 large Egg Yolks
  • 1/4 cup (50 g) Granulated Sugar
  • 1 tsp (5 ml) Vanilla Bean Paste
  • 1/4 tsp Kosher Salt
  • 8 slices (1-inch thick) Brioche Bread, day-old preferred
  • 2 Tbsp (30 g) Unsalted Butter, plus more for cooking
  • 1/4 cup (50 g) Granulated Sugar, for the final brûlée crust
  • 1 Tbsp (15 ml) Neutral Oil (optional)

Instructions:

  1. Whisk the Custard: In a shallow dish (9x13 inch), thoroughly whisk the heavy cream, whole milk, eggs, egg yolks, sugar, vanilla paste, and salt until smooth and homogenous.
  2. Soak the Bread: Arrange the 8 slices of brioche in the custard, ensuring they are lying flat and mostly submerged. If necessary, gently flip them after 30 minutes to ensure even coating.
  3. Chill and Saturate: Cover the dish tightly and refrigerate for a minimum of 6 hours, or ideally overnight (up to 18 hours). This allows the bread to fully absorb the liquid, creating the desired custardy texture.
  4. Prep the Cook Surface: Preheat a large skillet or griddle over medium heat. Add 1 Tbsp butter and 1 Tbsp oil (or just butter, if preferred).
  5. Cook the Slices: Carefully transfer the saturated brioche slices from the dish to the hot griddle (they will be fragile). Work in batches, cooking for 3–5 minutes per side until deeply golden brown and the edges are firm.
  6. Keep Warm: Transfer the cooked slices to a wire rack set over a baking sheet and keep them warm in a low oven (around 200°F/95°C) while you cook the remaining batches.
  7. Dust with Sugar: Just before serving, place the warm French toast slices on a heat-proof surface. Dust the top surface of each slice generously and evenly with the reserved 1/4 cup of granulated sugar.
  8. Brûlée (Torch Method): Using a culinary torch, move the flame slowly and evenly over the sugar until it melts, bubbles, and caramelizes to a deep amber, crisp colour.
  9. Serve Immediately: Serve the Crème Brûlée French Toast straight away while the caramel shell is at its crispest, perhaps alongside fresh berries.