Creme Brulee French Toast

Brekkie just got a whole lot better!

📝 Ingredients

• 100 g glucose
• 1/2 vanilla bean (seeds removed)
• 400 ml heavy cream
• 1/2 vanilla bean (seeds removed)
• 3 egg yolks
• 60 g castor sugar
• Challah or Braided Brioche Loaf – cut into 8 thick slices (approx 3cm each)
• mint leaves
• strawberries
• blackberries
• blueberries
• maple syrup
• icing sugar
• creme anglaise

👨‍🍳 Instructions

1. 1--- Bubble Sugar ---
2. 2Mix the vanilla with the glucose sugar and spread onto silicone mat as thin as possible and place on baking tray in the oven for 30 – 40 minutes @ 150c/300f. The longer you leave it the darker the sugar will go.
3. 3Remove from oven, allow to cool and then break into manageable sized pieces. Store in the fridge until ready to use
4. 4--- French Toast ---
5. 5Make the brulee mix by mixing cream, sugar, vanilla & egg yolks together. Remove 100ml of mix and set aside.
6. 6Soak bread in mix for 30 minutes – 1 hour. You can do longer or shorter but I find shorter it doesn’t soak up enough liquid and longer it becomes a touch too soggy!
7. 7Fry bread in heavy bottom pan with a knob of butter on medium heat for 3-4 minutes per side
8. 8Keep slices warm in oven while frying next batch
9. 9--- Creme Anglaise ---
10. 10Heat 100ml of the brulee mix you set aside in a bowl over a saucepan of simmering water until it thickens slightly. Once thickened remove from heat, strain through a sieve and cool until ready to serve.
11. 11--- Serving ---
12. 12Place French toast on plate (2 per person) and then add fruit and mint garnish as desired. Add some bubble sugar for the brulee element and drizzle with crème anglaise and/or maple syrup.