Description
This Marry Me French Toast recipe features rich, custardy slices of brioche bread soaked in a creamy vanilla egg mixture, cooked to a golden brown on a griddle, and finished with a caramelized sugar brulee topping. Served with a luscious homemade creme anglaise sauce, this dish offers a decadent breakfast or brunch experience that will impress any guest.
Ingredients
Creme Anglaise Sauce
- ¾ cup heavy whipping cream
- 1 dash salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract (or vanilla paste)
French Toast
- 4 egg yolks
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon vanilla extract (or vanilla paste)
- 1 16-ounce loaf of Brioche bread, preferably thick sliced
- 3 tablespoons butter (for griddle)
- ⅓ cup granulated sugar (for brulee topping)
Instructions
- Make Creme Anglaise Sauce: In a medium saucepan, combine ¾ cup heavy whipping cream and a dash of salt. Heat the mixture gently until it just starts to steam, making sure it does not boil.
- Whisk Egg Yolks and Sugar: While the cream is heating, whisk 3 large egg yolks and ¼ cup granulated sugar together in a medium bowl until the mixture becomes pale and thick. This can take 2-3 minutes by hand or about 30 seconds with a hand mixer.
- Temper the Eggs: Slowly drizzle the hot cream into the egg mixture while whisking constantly to gradually raise the temperature of the eggs without scrambling them. Once combined, transfer the mixture back to the saucepan.
- Thicken the Sauce: Cook the mixture over medium heat, whisking continuously, until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside while preparing the French toast.
- Preheat Griddle: Heat a griddle or large skillet over medium heat in preparation for cooking the French toast.
- Prepare Egg Mixture for French Toast: In a medium bowl or shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract until combined.
- Soak the Bread: Briefly dip each slice of brioche bread into the egg mixture, soaking both sides evenly but not letting it become overly saturated.
- Cook the French Toast: Add 1 tablespoon of butter to the heated griddle. Place the soaked bread slices onto the griddle and cook for 2-3 minutes per side, flipping only once, until each side is golden brown and cooked through.
- Brulee the French Toast: Sprinkle a thin layer of ⅓ cup granulated sugar over the top of each cooked French toast slice. Use a hand torch to caramelize the sugar until it becomes bubbly and golden brown. If you do not have a torch, you can set the oven to high broil and carefully broil the slices for a short time, watching closely to avoid burning.
- Serve: Serve the French toast slices immediately with the warm creme anglaise sauce drizzled over the top or on the side for dipping.
Notes
- Do not let the cream boil when preparing the creme anglaise; it should only reach steaming point to avoid curdling the eggs.
- Whisk the egg yolks and sugar until pale and thick to ensure a smooth and creamy custard base.
- Tempering the eggs by slowly adding hot cream prevents scrambling and creates a silky sauce.
- Use thick sliced brioche for best texture and soak it briefly to avoid soggy French toast.
- A hand torch is ideal for the brulee topping, but the broiler can be used carefully as an alternative.
- Serve immediately for the best texture and flavor, as the caramelized topping can soften if left too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American