Recipe courtesy of Adam Sobel
Strawberry Coconut Crème Brûlée French Toast
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- Level: Easy
- Total: 8 hr 50 min (includes drying and soaking time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 710
- Total Fat
- 51 g
- Saturated Fat
- 35 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 27 g
- Protein
- 14 g
- Cholesterol
- 271 mg
- Sodium
- 278 mg
This is a really fun and delicious recipe for French toast that I enjoy putting on the brunch menus in my restaurants or making at home when we have guests stay with us. It’s essential to use high-quality organic strawberries for garnish to counter the other ingredients for the dish.
- Level: Easy
- Total: 8 hr 50 min (includes drying and soaking time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 710
- Total Fat
- 51 g
- Saturated Fat
- 35 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 27 g
- Protein
- 14 g
- Cholesterol
- 271 mg
- Sodium
- 278 mg
Ingredients
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Directions
Special equipment:
an electric griddle- Dry out the slices of bread in a shallow bowl overnight, uncovered.
- Combine the coconut milk, heavy cream, strawberry milk powder, salt and eggs in a bowl and blend with a stick blender or whisk until smooth and incorporated.
- Pour the custard over the bread and let soak for 20 minutes.
- Preheat the oven to 400 degrees F.
- Heat a griddle to 375 degrees F and add some butter. Melt until bubbling. Drain the bread on a rack before going to the griddle.
- Cook the bread for 4 minutes on each side, then transfer to a baking rack over a sheet pan and place in the oven for an additional 8 minutes.
- Remove the French toast from the oven and evenly cover each piece with a light dusting of turbinado sugar. Carefully brûlée the French toast with a kitchen torch or in the broiler until caramelized and crispy.
- Toss the strawberries and desiccated coconut with the elderflower syrup in a bowl, then spoon on top of the French toast. Serve.
