Crème Brulèe French Toast with Berry Hollandaise Sauce

Crème Brulèe French Toast with Berry Hollandaise Sauce

Crème Brulèe French Toast:

1 loaf of challah bread, 1 inch thick slices

1/2 cup of unsalted butter (1 stick)

¼ cup of brown sugar

¼ cup of white sugar

1 cup of half and half

½ cup of heavy cream

5 large eggs

1 teaspoon of pure vanilla extract

¼ teaspoon of salt

Canola oil

Berry Hollandaise:

1 cup of butter (2 sticks)

2 large egg yolks

¾ cup of frozen berries, defrosted

Instructions:

  1. In a small saucepan over medium heat (or in the microwave directly in a large deep dish), melt the butter and sugars, until sugar has partially melted into the butter. Pour into a large deep dish.

  2. Whisk in the half and half, heavy cream, eggs, vanilla extract, and salt until well combined.

  3. Place bread slices into the mixture and let sit for 5 minutes on each side.

  4. In the meantime, heat up a couple tablespoons of canola oil in a nonstick pan on medium heat.

  5. When the bread has soaked finished soaking, remove the slices from the mixture, letting any excess drip off and cook for 4-5 minutes on each side, or until golden brown.

  6. Serve with Berry Hollandaise Sauce (instructions as follows):

  7. In a small bowl, crush the defrosted berries.

  8. In a small saucepan, melt the butter on low heat (when the butter has melted, skim as much of the milk solids as possible). In another saucepan, bring a few inches of water to a simmer.

  9. In a stainless steel mixing bowl, vigorously whisk the egg yolks with about 2 tablespoons of the juice from the berries, until nice and frothy.

  10. Now place the stainless steel mixing bowl on top of the simmering water and whisk vigorously, until doubled in volume. Remove from heat and continue whisking for about 20 seconds to prevent eggs from overcooking.

  11. Slowly drizzle in the butter while whisking vigorously until it emulsifies and thickens to your preference.

  12. Serve with the French toast and enjoy!

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Crème Brulèe French Toast with Berry Sauce (Slightly lighter version)

Crème Brulèe French Toast:

10 pieces of brioche slices, 6-inches wide, 1 inch thick

¼ cup of unsalted butter (1/2 stick)

2 tablespoons of brown sugar

2 tablespoons of white sugar

½ cup of half and half

¼ cup of heavy cream

2 large eggs

1 teaspoon of pure vanilla extract

2-finger pinch of salt

Canola oil

Berry Hollandaise:

1/2 cup of frozen berries, defrosted

3 tablespoon of sugar

1 teaspoon of pure vanilla extract

Instructions:

  1. In a small saucepan over medium heat, melt the butter and sugars, until sugar has partially melted into the butter. Pour into a large deep dish.

  2. Whisk in the half and half, heavy cream, eggs, vanilla extract, and salt until well combined.

  3. Place bread into the mixture and let sit for 5 minutes on each side.

  4. In the meantime, heat up a couple tablespoons of canola oil in a nonstick pan on medium heat.

  5. When the bread has soaked finished soaking, remove the slices from the mixture, letting any excess drip off and cook for 5-10 minutes on each side, or until golden brown.

  6. Serve with Berry Sauce (instructions as follows):

  7. In a pot over medium heat, heat up the berries, sugar, and vanilla extract.

  8. Stirring often, cook this until the mixture thickens up.

  9. Serve with the French toast and enjoy!

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