Island Grill’s Crème Brûlée French Toast
Faysal Haddad, the owner of Island Grill in Houston, has a big sweet tooth and loves a good breakfast pastry. Here, he combines his two biggest cravings into one super-luxurious, rich French toast. Fresh challah bread is soaked in the house crème brûlée custard and then baked and topped with powdered sugar, whipped cream, and strawberries to create this breakfast made with dessert lovers in mind!
Ingredients
- 2 cups heavy cream
- 5 large eggs
- ½ cup granulated sugar
- 1 Tablespoon pure vanilla extract
- Eight 1-inch-thick slices challah bread
- 3 Tablespoons unsalted butter
- ¼ cup powdered sugar for dusting
- Sliced strawberries, whipped cream, and maple syrup for serving
Instructions
- In a large bowl, whisk the heavy cream with the eggs, sugar, and vanilla.
- Dip the challah slices into the custard and let soak for a few seconds.
- In a large nonstick skillet or on a nonstick griddle, melt 1 tablespoon of the butter. Working in batches and adding more butter as needed, brown the French toast over medium heat, flipping once, until golden brown, about 3 minutes per side. Keep warm.
- To serve, slice each piece of French toast in half on the bias. Arrange on a large platter or individual plates. Dust with powdered sugar and top with whipped cream and strawberries. Serve right away, passing maple syrup at the table.
Notes
Recipe and photo courtesy of Island Grill.
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