Treat Your French Toast to Creme Brulee

There’s nothing wrong with piling tons of sweet toppings like fruit and whipped cream onto your French toast, but don’t forget there’s beauty (and speed) in simplicity. Instead of going all out with your French toast, make it truly French and rein it in with a quick yet delicious sugar brulee frosting.

French toast typically includes stale or dried-out bread that is dipped in sweetened egg custard before cooking . (Make this vanilla-infused custard and we’ll practically knock on the door of creme brulee.) Whether you like French toast, baked bread pudding, or a classic pan sauté, you can cook brulee on its surface in two easy steps. . . Before serving, sprinkle the entire surface with a tablespoon of white sugar. It depends on the size of your toast and the amount of sugar you want to use. I used a spoon to spread the sugar and then ran my finger over the heavily sugared areas to smooth it out. Turn on the kitchen burner and, using a small flame, carefully caramelize the sugar until it starts to bubble and turns brown.

Get a kitchen flamethrower for your needs:

• Small kitchen burner, 2 pcs.
• Kitchen burner trigger only
• Butane gas cans
• Kitchen burner Jo Chef with butane included

Once the fire is turned off, the sugar will quickly cool and become a hard caramel. When your fork hits the ground, the top will crack with a nice crunchy sound, revealing soft and tender custard-soaked bread just below the surface. Enjoy as is or with fresh berries. Use maple syrup if needed, but the caramelized sugar is too sweet and the sticky syrup prevents me from enjoying the crunchy sugar shell.

You probably noticed in the picture that I have a few spots of unmelted granulated sugar that got into the notches and pockets of the toast, and I did not waste time trying to melt them. I didn’t want to digest these areas, so I made an executive decision that I don’t regret. Note that if you add more than a tablespoon of sugar, the caramel layer can become quite thick and pool in the center of the toast when it becomes runny. It will cool down and become a serious candy. You could be in it. I support you.

While I’ve tried making brulée french toast in a deep fryer and in a conventional grill oven, a kitchen burner is the best tool for the job. The deep fryer dried out my French toast completely before it could caramelize the top layer of sugar. If dried toast is a thing, I made it. The oven barely caramelized the top but ignited the other parts of the toast.

In both of these scenarios, you can’t direct heat to one part of your French toast, but with a kitchen burner, you can. You can make the flames big or small, deliberately move to sugar areas that need more love, and torches are pretty affordable. Depending on your needs, you can buy a tiny butane kit or buy the trigger separately, as I did, so you can easily thread it onto new butane canisters. Take a look at the torches above to determine which one works best for you and get started on your brule.