Brioche Caramel Toast (Print Version)
# Ingredients:
→ Caramel Mix
01 -
115g butter, unsalted
02 -
200g sugar, brown
03 -
2 tablespoons corn syrup, light
→ Egg Mixture
04 -
5 eggs, large
05 -
350ml half-and-half
06 -
1 teaspoon extract of vanilla
07 -
½ teaspoon cinnamon, ground
08 -
¼ teaspoon salt
→ Bottom & Finish
09 -
1 loaf challah or brioche, cut into 2cm thick slices
10 -
50g sugar, granulated (for the crunchy top)
→ Extra Toppings
11 -
Syrup, maple
12 -
Berries, fresh
13 -
Sugar, powdered
14 -
Cream, whipped
# Instructions:
01 -
Melt butter in a pan over medium heat. Stir in brown sugar and corn syrup until everything's smooth and blended. Dump this sweet mixture into a greased 9×13-inch pan and spread it around the bottom.
02 -
Cover the caramel layer completely with a single row of challah or brioche slices.
03 -
Grab a big bowl and beat together eggs, half-and-half, vanilla, cinnamon, and salt until mixed well. Pour this all over your bread, making sure every bit gets soaked.
04 -
Wrap the dish tight with plastic and stick it in the fridge for at least 8 hours or just leave it there overnight so the bread can soak up all that good stuff.
05 -
Heat your oven to 350°F (175°C). Take the dish out and let it warm up for about 20 minutes. Cook it uncovered for 35-40 minutes until it's golden on top and firm in the middle.
06 -
Scatter granulated sugar all over the top. Brown it with a kitchen torch until it's golden and crisp, or pop it under a hot broiler for 2-3 minutes. Watch it closely so it doesn't burn.
07 -
Let it cool a bit before cutting. Serve it while it's still warm with stuff like maple syrup, fresh berries, powdered sugar, or a dollop of whipped cream.
# Notes:
01 -
You can get this ready up to 24 hours before you need it, making it super handy for big family breakfasts or when you've got guests.
02 -
When using your broiler to get that crispy top, keep the rack about 6 inches away from the heat and don't take your eyes off it.