Crème Brûlée French Toast

(410) 822-0605
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This delicious brunch recipe is from Innkeeper Eric Levinson at the Hummingbird Inn in historic downtown Easton, Maryland. This stately Queen Anne Victorian is hard to miss with its striking copper-roofed turret, lush gardens, and wrap-around porch. More at: https://www.hummingbirdinneaston.com/

 

Ingredients (serves 6-8)
6 Large Eggs
2 ¼ Cups Whole Milk
½ Cup Heavy Cream
3 Tbsp. Dark Rum (may substitute with Orange Juice)
2 Tsp Vanilla Extract
¾ Tsp Grated Nutmeg
¼ Tsp Kosher Salt
Thick Cut Sturdy Bread (Artisanal, Casa de Pana, etc.) about 1” thickness
1 Cup Packed Lite Brown Sugar
8 Tbsp. Unsalted Butter (melted)


Directions
This is an OVERNIGHT process. Can be done without being overnight but needs a minimum 4 hours to rest before baking.

– In a medium bowl, whisk together eggs, milk, heavy cream, rum (or OJ), vanilla, nutmeg, and salt.
– Lay bread in glass baking dish(s)
– Pour egg custard over bread, flip bread to make sure both sides are coated.
– Cover tightly with plastic wrap and refrigerate overnight (minimum 4 hours). If possible, flip over ½ way through if convenient. If not, flip over 1 hour before baking.
– Preheat oven to 375(F) degrees.
– In a medium bowl, whisk together brown sugar and melted butter. Mix well enough so that butter is absorbed. Should be pourable/spreadable.
– Make sure the bottom of your glass baking dish is completely dry! Pour sugar/butter mixture into dish and, using the back of a tablespoon or a spatula, spread mixture all over the bottom of the dish evenly.
– Transfer bread onto baking dish with sugar/butter mixture.
– Bake for 25-30 minutes, or until the tops of the bread is a golden brown and the sugar on the bottom of the dish is bubbling. Careful not to let the sugar burn/get too dark!
– Using a spatula, transfer the cooked bread to a clean baking sheet tray – flipping over as you transfer so sugar side is now facing up. Using a spoon, spoon up any of the leftover sugar mixture left in the baking dish and drizzle it over the bread. Let sit for a few minutes – this will cause the sugar to harden some, making the expected Crème Brûlée topping.
– Dust with powdered sugar and serve with maple syrup. Serve and enjoy!

 

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About the Author:

This recipe is from Innkeeper Eric Levinson at the Hummingbird Inn, a stately Queen Anne Victorian with a striking copper-roofed turret, lush gardens, and wrap-around porch.

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