- 10
Ingredients
- 1 large loaf challah bread
- 8 large egg yolks
- 4 c. heavy cream, or half and half
- 3/4 c. + 4 Tb. sugar
- 1/4 tsp. salt
- 1/4 tsp. vanilla
- 2 Tb. unsalted butter, melted
Preparation
Step 1
Grease a 2 1/2-qt. oven-safe casserole or souffle dish. Slice the challah into 1/2" slices, then into cubes. In a large bowl, whisk together the egg yolks, cream, 3/4 c. sugar, salt, vanilla, and butter. Put 1/4 of the bread cubes in the casserole dish. Pour in enough of the cream mixture to cover the bread. Using a spoon, press the cream mixture into the bread so that it is thoroughly soaked. Continue layering in the same way until all the bread is soaked with the cream mixture. Cover the casserole tightly with foil and refrigerate at least 1 hour, or overnight.
Preheat the oven to 325 degrees. Put the casserole in a larger baking pan and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the casserole. Bake for 1 1/2 hours, until the top is light brown and set. Remove the casserole from the oven and sprinkle the 4 Tb. sugar over the top in an even layer. Use a broiler set on high (set the casserole just a few inches from the heat source) or a kitchen torch to cook the topping until the sugar becomes brown and liquefies. (It will harden as it cools.) Serve warm or at room temperature.
Variation: For Individual Creme Brulee French Toast, layer the bread and cream mixture in 10 individual greased ramekins. Bake as directed for 1 hour and caramelize the sugar topping.