Ingredients
Scale
- 1 loaf challah or brioche bread, sliced 1-inch thick
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup granulated sugar, for brûlée topping
- 2 tablespoons butter, for greasing baking dish
- Fresh berries, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until well combined.
- Dip each slice of bread into the custard mixture, ensuring both sides are thoroughly soaked. Allow excess custard to drip off.
- Arrange the soaked bread slices in the prepared baking dish in a single layer. If needed, cut some slices to fit snugly.
- Pour any remaining custard mixture over the bread slices in the dish.
- Bake for 30-35 minutes, or until the French toast is golden brown and the custard is set.
- Remove from oven and let cool slightly. Sprinkle the top of the baked French toast evenly with the remaining 1/2 cup granulated sugar.
- Using a kitchen torch, carefully caramelize the sugar topping until golden brown and bubbly. Alternatively, place under a broiler for 1-2 minutes, watching closely to prevent burning.
- Let the caramelized sugar cool and harden slightly before serving. Garnish with fresh berries and maple syrup, if desired.
Notes
For best results, use day-old bread. If you don’t have a kitchen torch, the broiler method works well, but watch it very closely! Store leftovers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. For extra flavor, add a dash of cinnamon or nutmeg to the custard.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg