Creme Brulee French Toast (+ Video!)

TIPS & TRICKS

• Cut bread thick.  May sure your bread slices are about 1″ thick.  This will help them not to become soggy.
• Use dry bread.  As previously mentioned, use 2-day-old bread or dry it out by baking slices for 15 minutes at 350 degrees F.
• Use large jelly roll pan.  A jelly roll pan is a baking sheet with sides.  For this Creme Brulee French Toast recipe, you will need a jelly roll  pan measuring 18″x13″x1″ otherwise the bread will not fit and the butter/brown sugar layer will be too thick.   
• Fit bread to size.  You may or may not use all of your bread depending on the size of the loaf.  You will want to add as many bread slices as will fit in a single layer on the jelly roll pan.
• Use brown sugar/butter mixture immediately.  After you melt the butter and brown sugar, immediately pour it onto the jelly roll pan or it will thicken as it cools and become less spreadable.  This means you want your jelly roll pan greased and ready to go before you melt the brown sugar/butter.  
• Use half and half.  Please don’t substitute the half and half with milk or the mixture will be too runny and result in soggy Creme Brulee French Toast. 
• Make your own half and half.  If you don’t have half and half stocked, but you have heavy cream, then use half heavy cream and half milk to make your own half and half. 
• Spoon custard, don’t dip.  Most French Toast recipes have you dip the bread in the custard, but for this Creme Brulee French Toast recipe, we want to spoon the mixture onto the bread.   This allows the bottom side of the bread to stay in direct contact with the butter/brown sugar mixture.
• Chill.  Cover and refrigerate the Creme Brulee French Toast for at least 8 hours.  This gives the custard time to permeate and really soak into the bread crevices resulting in sublime flavor and texture through and through.  v