Creme Brulee French Toast

Crème Brulee French Toast                                                                     

Yield: Approximately 15 pieces                                                                                                  

 

“Crème” French Toast

Volume                  Ingredient

¼ cup                     Granulated Sugar

1 teaspoon            Vanilla Extract

12 each                  Egg Yolks

1 quart                   Half and Half       

1 24oz loaf            Texas Toast (minus ends)

 

 

PROCEDURE: 

  1. Gather all ingredients together.
  2. Pre-heat a skillet to 350 degrees (or place a large sauté pan on the stove and heat on high) and lightly oil the surface.
  3. To make the batter, combine Sugar, Vanilla, Egg Yolks and half and half in a mixing bowl and stir rapidly until consistent throughout.
  4. Remove bread from the bag and discard the ends (so only the center pieces remain).
  5. Dip each piece of bread into the batter and allow it to sit for about 10 seconds and then flip it over and allow it to sit for another 10 seconds.
  6. Remove the soaked bread from the batter and place onto the pre-heated oiled skillet (or pan).
  7. Cook each side for 4 to 5 minutes or until each side is golden brown.
  8. Remove from the skillet and serve immediately or place on a sheet pan and hold in a warm oven until ready to serve.

 

Carmel “Brulee” Syrup

Volume                  Ingredient

1½ sticks               Unsalted Butter

2 cups                    Brown Sugar

2 cups                    Maple Syrup

2 tablespoons       Heavy Cream

PROCEDURE: 

  1. Gather all ingredients together. 
  2. Melt Butter over medium high heat in a sauté pan.
  3. Add Brown Sugar and Maple Syrup and mix until consistent throughout. Allow the mix to cook for approximately 3 to 5 minutes, stirring often, until mixture begins to foam and melt together.
  4. Remove from the heat and add in heavy cream and stir until completely mixed.
  5. Keep syrup warm, drizzle over the Creme Brulee French Toast as needed/desired.

 

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Chef Shawn Bucher    801-675-8091    shawn@firsttimerscookbook.com    www.firsttimerscookbook.com