- 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
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.