Maggie Mae's Creme Brulee French Toast
- 8 slices of Texas toast
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Additional granulated sugar for caramelizing
- FOR SERVING:
- Fresh berries
- Maple syrup
- Powdered sugar optional
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, and salt until frothy.
- Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
- Slowly dip each slice of Texas toast into the egg mixture, making sure to coat both sides thoroughly. The liquid needs a second to soak into the toast. Allow any excess mixture to drip off.
- Place the dipped Texas toast slices onto the skillet or griddle and cook until golden brown, about 2-3 minutes per side. Repeat with the remaining slices, adding more butter as needed.
- Transfer the cooked French toast slices to a baking dish or a baking sheet lined with parchment paper.
- Preheat your oven's broiler to high heat. Place oven shelf 6 to 8 inches from top.
- Sprinkle or sift a thin, even layer of granulated sugar over each slice of Texas toast.
- Place the baking dish or baking sheet with the French toast slices under the broiler and watch closely until the sugar melts and caramelizes to a golden brown color. This should take about 1-2 minutes, but keep a close eye on it to prevent burning.
- Once caramelized, remove the French toast slices from the oven and let them cool for a few minutes.
- Serve the Crème Brûlée French Toast warm, topped with fresh berries, maple syrup, and a dusting of powdered sugar if desired.