CRÈME BRULÉE STUFFED FRENCH TOAST

BAKED FRENCH TOAST that you can make ahead.

Don’t overthink Mother’s Day. Make this. It’s just the right amount of effort to be impressive while also being incredibly delicious and exciting. From the classic burnt sugar crunch on the outside to the decadent filling, this is the special French toast that will make that mom in your life feel extra loved. BONUS POINTS, you can make everything up until the point of baking it the day before so that Mother’s Day becomes a lot more seamless and you don’t have a kitchen full of dishes and ingredients to clean up—more time to dote on mama.

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Crème Brûlée Stuffed French Toast

Yield: 4 - 5 Servings

Author: Michelle Williams

Prep time: 30 MinCook time: 50 MinInactive time: 30 MinTotal time: 1 H & 50 M

Ingredients

FOR THE FILLING

• Eggs (3)
• White Sugar (2 tablespoons)
• Pure Vanilla Extract (1/2 teaspoon)
• Heavy Cream (1 Cup)
• Cream Cheese (8 ounces, room temperature)

FOR THE FRENCH TOAST

• Eggs (4)
• Whole Milk (1 cup)
• Pure Vanilla Extract (1/2 teaspoon)
• White Sugar (1 tablespoon)
• Brioche (3/4 of a Loaf)
• Unsalted Butter (enough to grease your pan)

FOR THE TOPPING

• Light Brown Sugar (2 tablespoons)
• White Sugar (2 tablespoons)
• Water (1/4 cup)

KITCHEN TOOLS

• Large Mixing Bowl
• Metal Mixing Bowl (it should be able to sit on and partially in your saucepan to create a double boiler)
• Small Mixing Bowl
• Whisk
• Saucepan
• Wooden Spoon
• Stand Mixer with Wisk Attachment (or eggbeater)
• Cutting Board
• Bread Knife
• Loaf Pan
• Tin Foil (enough to loosely cover your bread in your loaf pan)
• Cup
• Pastry Brush
• OPTIONAL: Baking Sheet (it makes life easier)

Instructions

TO MAKE YOUR FILLING

1. In your metal bowl that fits into your saucepan, whisk together your eggs, white sugar, and vanilla until completely smooth and creamy.
2. Pour your heavy cream into your saucepan. Over low heat bring it to a simmer. Remove from heat.
3. Slowly, while whisking, pour your heavy cream into your egg mixture.
4. Clean your saucepan, add an inch of water, and return it to your stove over medium heat. Bring to a simmer. Then rest the bowl with your mixture in it on top of the saucepan to create your double boiler. Stir until your mixture lightly coats the back of your spoon—roughly 3 minutes. Set aside.
5. In your stand mixer with your whisk attachment, whip your cream cheese on medium-high until it's light and smooth—about 1 minute.
6. Turn your mixer to low and slowly pour in your crème brûlée mixture. Once all in, turn your speed to high and whip until smooth and fluffy.

TO PUT TOGETHER YOUR FRENCH TOAST

1. Liberally grease the inside of your loaf pan with butter.
2. In your small mixing bowl, mix together your light brown sugar and white sugar topping. Dust 1/4 of your mixture over the butter coating in your loaf pan. Set aside and save the rest of your sugar mixture for later.
3. On your cutting board, using your bread knife, cut your brioche into 1-inch thick slices. Use the tip of your knife to cut a 1-inch slit in the top of each slice. Wiggle your knife back and forth to create a small cavity inside your bread. Be careful not to poke through the side.
4. Use a spoon to fill the hole with your crème brûlée filling. You will not use all of it, save the rest for a delicious topping. Set aside.
5. In your large mixing bowl, whisk together your eggs, whole milk, white sugar, and vanilla until smooth.
6. Submerge each stuffed slice of bread in your mixture letting it sit for about 30 seconds on each side. Then place each slice stuffed side up in your loaf pan.
7. Loosely cover your loaf in foil. Refrigerate for 30 minutes or as long as overnight.

TO BAKE YOUR FRENCH TOAST

1. Make sure your rack is in the middle of your oven (for both baking and broiling purposes).
2. Preheat your oven to 375º.
3. Still covered in foil, place your loaf pan on your baking sheet and bake for 25 minutes.
4. Remove the foil and bake for 20 minutes.
5. Preheat your broiler.
6. Fill a cup with 1/4 cup of water. Use your pastry brush to liberally coat the top of your French toast. Moving quickly so that your bread is still wet, heavily sprinkle your remaining white and light brown sugar mixture over your bread. Use all of it.
7. Take a piece of foil and cover the exposed front—not the top—of your French toast to keep it from burning.
8. Broil for 1 minute. Check. If you'd like it more blackened, broil in 20-second intervals until you get your desired crème brûlée burn feel. If one side becomes more burnt than the other, you can cover it with foil while you continue to broil the other side.

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