|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 26g||132%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 1g||4%|
|Total Sugars 45g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French toast is a customizable brunch favorite for many, and when feeding several people, it's an inexpensive and simple way to please. It's delicious, homey, and sweet. When you bake it like this, as in a casserole, you can prep ahead of time and then bake it when you're ready—and add the signature crunchy tops when it's time to serve.
For this version, the final touch of adding sugar then brûléeing with a torch or broiler helps bring a crisp and sugary crust. You can easily use this brûlée method even if you're just making one or two slices of French toast rather than the full casserole.
Serve with berries, peaches, or your favorite fruit. Add some whipped cream and this French toast could easily become dessert.
"If you love sweet breakfast dishes, this French toast recipe won't disappoint. It needs no maple syrup since the bread bakes in a butterscotch sauce and gets topped with a generous shower of granulated sugar that gets torched until molten and crispy. Overall, the crispy caramelized top and butterscotch bottom make this a decadent treat." —Danielle Centoni
1/2 cup unsalted butter
3/4 cup brown sugar, packed
1 loaf brioche (about 8 inches)
2 egg yolks
1 cup heavy cream
1/2 cup whole milk
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 to 1/2 cup granulated sugar, garnish
maple syrup, for serving, optional
fresh fruit, for serving, optional
Gather the ingredients.
In a small heavy saucepan, melt butter and brown sugar over medium heat, stirring constantly until smooth. Pour mixture into a 13 x 9 x 2-inch baking dish.
Cut brioche into 6 to 8 thick slices and arrange the slices in one layer in a baking dish with melted butter mixture, squeezing them slightly to fit.
In a medium bowl, whisk together eggs, egg yolks, heavy cream, milk, vanilla, cinnamon, nutmeg, and salt until combined well. Pour evenly over bread.
Cover and chill bread mixture in the fridge for at least 8 hours and up to 1 day.
When ready to bake, preheat the oven to 350 F. Bake for 35 to 40 minutes, covering with foil halfway through, or until slightly puffed and edges are pale golden.
Sprinkle an even layer of granulated sugar and brûlée with a kitchen torch or broil on high for about 3 minutes, or until golden brown caramelized bubbles appear.
Serve with maple syrup and fresh fruit.
- Thick slices absorb the batter better than thin slices.
- Easily double or triple this recipe depending on the number of people you are feeding.
- If you use a broiler to caramelize the sugar, keep in mind that the result will be a little uneven. A kitchen torch will give you more control and a more evenly caramelized topping.