A Decadent Twist on a Brunch Classic
If you have ever stepped into the Rather Sweet Bakery in Fredericksburg, Texas, you know that Rebecca Rather—the "Pastry Queen"—doesn't do anything halfway. Her Crème Brûlée French Toast is a testament to the Texas philosophy of making everything bigger and better. This isn't just bread dipped in egg; it is a rich, custard-soaked masterpiece that blurs the line between breakfast and dessert.
The secret to this dish lies in the use of Challah, a traditional Jewish egg bread that provides a sturdy yet airy base. Unlike standard sandwich bread, Challah can withstand a long soak in a heavy cream custard without falling apart, resulting in a texture reminiscent of a fine bread pudding. If you are planning a complete morning spread, this dish pairs beautifully with a side of fruit or even our Banana Bran Muffins for those who enjoy a variety of textures.
Ingredients You’ll Need
- 1 large loaf of challah bread
- 8 large egg yolks
- 4 cups heavy whipping cream (or half-and-half)
- ¾ cup plus 3 to 4 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ cup pure vanilla extract
- 2 tablespoons unsalted butter, melted
Step-by-Step Instructions
- Prepare the Bread: Grease a 2½-quart oven-safe casserole or soufflé dish. Slice the challah into ½-inch slices, then cut those slices into cubes.
- Whisk the Custard: In a large mixing bowl, whisk together the egg yolks, heavy cream, ¾ cup of sugar, salt, vanilla, and melted butter until smooth.
- The Overnight Soak: Place a quarter of the bread cubes into the prepared dish. Pour enough of the cream mixture to cover them, pressing down with a spoon to ensure the bread is fully submerged. Repeat this layering process until all bread and liquid are used.
- Chill: Cover the dish tightly with aluminum foil and refrigerate for at least 1 hour, though leaving it overnight yields the best results.
- Bake in a Water Bath: Preheat your oven to 325°F. Place the casserole inside a larger baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the casserole dish. Bake for 1½ hours until the top is light brown and set.
- The Brûlée Finish: Remove the dish from the oven and sprinkle the remaining 3 to 4 tablespoons of sugar evenly over the top. Use a kitchen torch or a broiler set on high to caramelize the sugar until it is brown and bubbling.
Serving Suggestions
This French toast is so rich that it rarely needs syrup, though a few fresh berries can provide a welcome acidity to cut through the cream. For a truly "Pastry Queen" style holiday spread, you might also consider serving an Orange-Date Bundt Cake alongside your coffee to offer guests a citrusy contrast to the vanilla-heavy toast.
