Creme Brulee Brioche French Toast

To make a very long story short, let’s just say that I brought back 3/4 loaf of Brioche from Pauls Patisserie Bakery on Lincoln Drive in Miami as a souvenir. The 1/4 of it was snorted at the bakery along with our hot cup of creamy and chunky lobster bisque. It was so good, I felt a great euphoria come over me as I was baptizing my brioche in it. It was glorious.

The first thing that came to mind when I was unpacking my bag, which also consisted of ripe red guavas and swissmaker ham and cheese bagel… was French Toast… for dinner. Eh, you only live once right? It was definitely a guilty pleasure or a fat moment… worth every lick of it.

This recipe was adapted by But of course I’m not one to follow directions…


3-4 slices of Brioche or whatever bread that you “love”
3 eggs
3 tbsp. brown sugar
2 tbsp. corn syrup
1/4 cup heavy cream
2-2 tbsp. butter
pinch of salt


Oven at 350 degrees

For the creme brulee sauce
In a sauce pan, put the butter, corn syrup and brown sugar medium heat, becareful not to burn them. keep stirring until the sugar is completely melted; pour into a baking dish. In a mixing bowl, whisk the eggs, heavy cream, pinch of salt and pinch of cinnamon together.

Egg Mixture
When ready, dip the bread into the wet mixture and lay it over the creme brulee sauce. once you place all the bread into the baking dish, if there are any wet mixture left, pour it on top of the dipped bread.

Bake in the oven for about 20-25 min. or until golden brown. let it cool before serving, it’s scorching hot!


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