Creme brulee toast
6 servings
60 minutes
Toast crème brûlée is an exquisite dessert inspired by classic French crème brûlée. It combines the tenderness of creamy bread infused with vanilla and orange notes with the caramel sweetness of brown sugar. This dessert is perfect for a morning breakfast or a cozy tea time. Traditionally, it is made by baking a baguette soaked in a mixture of cream, eggs, and liqueur, resulting in an airy texture and rich aroma. The recipe's origins lie in French cuisine, where crème brûlée is famous for its crispy caramel crust. In this version, the crunch comes from the baked bread, while butter adds richness to the flavor. It is served warm, often with berries or additional caramel, turning each serving into a true gastronomic delight.
1
Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup, stirring until sugar dissolves. Pour everything into a 22x33 cm baking dish.
- Butter: 40 g
- Brown sugar: 75 g
- Corn syrup: 10 ml
2
Trim the crusts from the bread pieces and lay them in a baking dish in a single layer.
- Demi-baguette (ficelle): 6 pieces
3
In a small bowl, whisk together eggs, cream, vanilla extract, orange liqueur, and a pinch of salt. Pour over the bread. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Chicken egg: 1 piece
- Cream: 120 ml
- Vanilla extract: 2 ml
- Orange liqueur: 1 teaspoon
- Salt: pinch
4
Preheat the oven to 175 degrees. Take the dish out of the fridge and let it sit until it reaches room temperature.
5
Bake for 35–40 minutes in a preheated oven until golden brown.