Creme Brulee French Toast with Drunken Strawberries
This recipe elevates French toast into a luxurious brunch experience, featuring challah soaked in a rich vanilla-orange custard and baked to achieve a caramelized crème brûlée crust. It's elegantly complemented by 'drunken strawberries' macerated in sugar and orange liqueur, offering a vibrant, fruity counterpoint to the sweet, custardy toast.
Equipment
- 2 Baking Sheets One for drying bread, one for baking.
- 1 Wire Rack For drying bread on a baking sheet.
- 1 Large Baking Dish Or a rimmed baking sheet for soaking the bread.
- 1 Whisk For preparing custard and sugar mixture.
- 1 Small Saucepan For melting butter and sugar.
- 1 Silicone baking mat Crucial for the caramel topping to prevent sticking and for easy release.
Ingredients
Main
- One 1-pound day-old loaf challah sliced into 1-inch thick
- 5 large eggs 2 large egg yolks
- 2 tablespoons granulated sugar
- 3 cups half-and-half
- 1 tablespoon orange liqueur
- 2 teaspoons pure vanilla extract
- 1 teaspoon finely grated orange zest
- Pinch fine sea salt
- 1 pint ripe strawberries hulled and quartered
- 3 tablespoons granulated sugar
- 2 teaspoons orange liqueur
- 1 stick unsalted butter cut into pieces
- 1 cup packed light brown muscovado sugar
Instructions
- For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
- Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
- For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
- Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
- Serve the French toast, sugar-side up, topped with the berries and their juices.
Notes
The success of this dish hinges on the challah's texture; using day-old bread and briefly drying it in the oven creates a robust structure that absorbs the rich custard without becoming soggy. Ensure thorough, even soaking by flipping the bread during the process. For the signature crème brûlée crust, evenly spread the melted muscovado sugar and butter mixture on the silicone mat – this forms the beautiful caramelized top. The 'drunken strawberries' are not just a garnish; their bright, boozy acidity is essential to cut through the richness of the French toast, providing a perfect balance of flavors. Do not rush the maceration of the strawberries; it allows them to soften and release their flavorful juices.