Description
Marry Me French Toast is a decadent breakfast dish featuring thick slices of brioche soaked in a rich custard mixture, cooked to golden perfection, then topped with a brûlée sugar crust and served alongside a luscious vanilla-infused crème anglaise sauce. This elegant recipe combines classic French techniques to create a deliciously creamy and caramelized treat that’s perfect for special occasions or weekend brunches.
Ingredients
Scale
Crème Anglaise
- ¾ cup heavy whipping cream
- 1 dash salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract (or vanilla paste)
French Toast Mixture
- 4 large egg yolks
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon vanilla extract (or vanilla paste)
Other Ingredients
- 1 16-ounce loaf of Brioche bread, preferably thick sliced
- 3 tablespoons butter (for griddle)
- ⅓ cup granulated sugar (for brûlée topping)
Instructions
- Prepare the Crème Anglaise: In a medium saucepan, gently heat ¾ cup heavy whipping cream with a dash of salt until it just starts to steam, making sure it does not boil.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together 3 large egg yolks and ¼ cup granulated sugar until the mixture is pale and thick, about 2-3 minutes by hand or 30 seconds with a hand mixer.
- Temper the Eggs: Slowly drizzle the hot cream into the egg yolk mixture while whisking constantly to raise the temperature gradually without scrambling the eggs. Then transfer the combined mixture back into the saucepan.
- Cook the Sauce: Over medium heat, whisk continuously until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Set aside and keep warm.
- Heat the Griddle: Preheat a griddle or large skillet over medium heat for cooking the French toast.
- Mix the French Toast Custard: In a separate bowl, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract until well combined.
- Soak the Bread: Briefly dip each thick slice of brioche into the egg mixture, soaking both sides but avoiding oversaturation.
- Cook the French Toast: Add 1 tablespoon of butter to the griddle and cook the soaked brioche slices for 2-3 minutes per side, flipping once, until golden brown and cooked through.
- Brûlée the Topping: Sprinkle a thin layer of ⅓ cup granulated sugar over the cooked French toast slices. Use a hand torch to caramelize the sugar until bubbly and golden brown. Alternatively, place the slices under a high broiler briefly, watching carefully to prevent burning.
- Serve: Serve the French toast immediately by drizzling the warm crème anglaise over the top or placing it on the side for dipping.
Notes
- Use thick sliced brioche bread for the best texture and flavor.
- When heating cream for the crème anglaise, do not let it boil to prevent curdling.
- Whisking continuously while cooking the custard sauce ensures a smooth, lump-free texture.
- If you don’t have a kitchen torch, broiling the sugar topping works well but watch closely to avoid burning.
- Serve immediately for the best contrast between warm crunch and creamy sauce.
- This recipe can be doubled for larger groups easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
