Creme Brulee French Toast

By vealam

Ingredients

• 5 large eggs plus 2 yolks (or 6 whole eggs)
• 2 1/4 cups whole milk
• 1/2 cup heavy cream (or use more milk)
• 1 Tbsp. dark rum or orange juice
• 2 tsp. vanilla extract
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon kosher salt
• 1 loaf French bread, sliced 1 inch thick, preferably stale (about 1 pound)
• 1 cup packed light brown sugar
• 8 Tbsp. (1/2 cup) unsalted butter, melted

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from seasonsandsuppers.ca

Preparation

Step 1

In a bowl, whisk together the eggs, milk, cream, rum, vanilla, nutmeg and salt. Pour onto a large rimmed baking sheet (about 11 by 17 inches with high sides). Place sliced bread onto sheet, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. You can do this halfway through the soaking, or about an hour before baking.
Heat oven to 375° F.
In a medium bowl, whisk together the brown sugar and melted butter. Pour mixture onto another large rimmed baking sheet (or remove soaked bread to another baking sheet and rinse off the same one). Using a spatula, spread the brown sugar mixture into an even layer, covering the entire sheet.
Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25-30 minutes, or until tops are golden brown and sugar is bubbling.
Serve immediately while still hot, with the crunchy brown sugar side up (tops may seem moist at first, but will set up to a crispy layer as it cools). Serve with a drizzle of maple syrup and a side of fruit and lightly sweetened whipped cream.