Crème Brûlée French Toast Recipe

6 Large Eggs 2 ¼ Cups Whole Milk ½ Cup Heavy Cream 3 Tbsp Dark Rum (may substitute with Orange Juice) 2 Tsp Vanilla Extract ¾ Tsp Grated Nutmeg ¼ Tsp Kosher Salt Thick Cut Sturdy Bread (Artisanal, Casa de Pana, etc.) about 1” thickness 1 Cup Packed Lite Brown Sugar 8 Tbsp Unsalted Butter (melted)

This is an OVERNIGHT process. Can be done without being overnight but needs a minimum 4 hours to rest before baking.

– In a medium bowl, whisk together eggs, milk, heavy cream, rum (or OJ), vanilla, nutmeg, and salt.

– Lay bread in glass baking dish(s)

– Pour egg custard over bread, flip bread to make sure both sides are coated.

– Cover tightly with plastic wrap and refrigerate overnight (minimum 4 hours). If possible, flip over ½ way through if convenient. If not, flip over 1 hour before baking.

– Preheat oven to 375(F) degrees.

– In a medium bowl, whisk together brown sugar and melted butter. Mix well enough so that butter is absorbed. Should be pourable/spreadable.

– Make sure the bottom of your glass baking dish is completely dry! Pour sugar/butter mixture into dish and, using the back of a tablespoon or a spatula, spread mixture all over the bottom of the dish evenly.

– Transfer bread onto baking dish with sugar/butter mixture.

– Make for 25-30 minutes, or until the tops of the bread is a golden brown and the sugar on the bottom of the dish is bubbling. Careful not to let the sugar burn/get too dark!

– Using a spatula, transfer the cooked bread to a clean baking sheet tray – flipping over as you transfer so sugar side is now facing up. Using a spoon, spoon any of the leftover sugar mixture in baking dish and drizzle over the bread. Let sit for a few minutes – this will cause the sugar to harden some making the expected Crème Brûlée topping.

– Dust with powdered sugar and serve with maple syrup.