"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Baked Creme Brulee French Toast Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Baked Creme Brulee French Toast, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 quart whipping cream
1 vanilla bean
8 egg yolks
3/4 cup sugar
1 3/4 to 2 pounds challah bread, about 1 extra-large large loaf, or other soft-textured egg bread, cut into inch-thick slices
3 to 4 tablespoons unsalted butter, melted
Real maple syrup, warmed
Sliced fresh strawberries or other seasonal fruit
Softly whipped cream

Directions:
Directions:
Butter a 10-inch springform pan. Wrap the bottom and sides with foil, making the pieces long enough to fold up and over the top of the pan while baking. A criss-cross pattern of two or more long pieces of foil works best.
Combine the cream and vanilla bean in a medium saucepan over medium heat just long enough to warm the cream, about 5 minutes. Remove from the heat and let the mixture steep until cool, about 15 minutes. Pour the cream into a mixing bowl, straining out the vanilla bean. Cut the bean open lengthwise, and scrape out all the fragrant little black seeds. (The remaining vanilla pod can be dried and then added to sugar to use for the next batch of French toast or other dishes.) Stir the vanilla seeds back into the cream.
Add the egg yolks and sugar to the cream, then whisk the custard mixture until well-combined and uniformly light yellow. Make a layer of bread slices, cutting or tearing slices as needed to fit evenly. Pour about of the custard mixture evenly over the bread. Repeat with three more layers of bread and custard. The bread may rise a bit above the rim of the pan on the last layer. Pour the remaining custard over it slowly so that you get minimal run-off over the pans edge. Fold the foil up over the top. Arrange a plate over the foil and weight it down with a can of beans or other heavy can from the pantry. Refrigerate for about 1 hour, so that the custard soaks through the bread thoroughly. Remove the can and the plate.
Shortly before the mixture is done soaking, preheat the oven to 325 F. Place the springform pan in a water bath that comes about half-way up the pans side. Bake about 1 hours, until firm at the center. Open the foil top and cool the French toast. Fold the foil back over and chill until ready to use. (If you need your springform pan for something else, the French toast can be unmolded after several hours, when it is chilled thoroughly. Run a knife around the inside of the pan, then release the spring on the pans side. Wrap the French toast tightly in plastic for longer storage).
When you are ready to serve the French toast, preheat the oven to 350 F. Cut the French toast into 8 wedges, or more or less as you wish. Arrange the wedges on a baking sheet, then brush each wedge lightly with melted butter. Bake for about 10 minutes, until warm in the center and lightly toasted and crisp on the surface. (You dont actually have the caramel topping of crme brle, but you get its familiar creamy custard and contrasting crunchy surface.) Arrange each wedge on a plate, surround with a pool of maple syrup, and garnish with fruit and whipped cream. Indulge yourself.

Number Of Servings:
Number Of Servings:
8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

428W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!