Ingredients
- 1 cup milk
- 2 3/4 cups heavy cream
- 5 vanilla beans
- 9 egg yolks
- 3/4 cup sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 loaf French or Italian bread cut into 1 1/2-inch wide sticks
- 2 tablespoons butter, plus more if needed
- Powdered sugar, for dusting
- Maple syrup, to taste
Directions
In a medium saucepan add milk and cream to saucepan. Using the tip of a small, sharp knife, split the vanilla bean and scrape the insides of the vanilla beans into the milk mixture. Bring to a boil over medium high heat. Remove from the heat and set aside for 30 or 40 minutes to allow the vanilla to infuse into the milk. Pour through a fine sieve and strain into bowl and set aside.
Preheat griddle to medium heat.
In a medium bowl, combine the egg yolks, sugar, cinnamon and nutmeg and mix together well with a wooden spoon. Little by little add the milk mixture, stirring well with the wooden spoon to blend. Pour mixture through a fine sieve and strain into a clean bowl. Cut bread into 1 to 1 1/2-inch wide strips.
Melt 2 tablespoons butter on the griddle. Dip bread sticks into creme brulee mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden brown. Add additional butter as needed to keep pan greased. Sprinkle French toast sticks with powdered sugar and serve with syrup.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By CoralMet
Kansas City, MO
on December 13, 2012
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I've never been a huge french toast fan, but thought I'd try this as a special treat for my 3-year old. It was amazing! We both loved it, and it was super easy to whip together. I didn't have any vanilla, so I just used 1 tsp of vanilla extract (for a half recipe. I also used a hearty wheat bread and probably a touch more cinnamon than the recipe called for. I'll be making this for guests for sure.
By Dvbaker
Hingham, MA
on October 18, 2009
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We made this for breakfast today with English toasting bread because our market did not have any challah, which would have been my first choice. It was delicious. I made a 1/2 recipe, and only used 1 good size vanilla bean, which still resulted in plenty of good vanillla flavor. Increased the cinnamon to a teaspoon (for a half recipe, and also sprinkled cinnamon sugar on all the french toast pieces before flipping them, which added a yummy crystalized sugar kind of crunch, which just added to the "creme brulee" taste. Definitely a keeper!
By nicoled4781_7864305
Johnston, RI
on July 17, 2007
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This recipe was easy and it tasted great. I served it for a brunch and the guests could not stop raving about it. This is a must have for any breakfast buff!
Read all 5 reviews