CREME BRULEE FRENCH TOAST ala GUS GUS

I started with the idea of a rich French toast bake, then borrowed the caramelized magic of crème brûlée, and added the cozy comfort of a bread pudding. From there it became a bit of my favorite cooking style — the “little of this, little of that” method — adjusting, tasting, and layering flavors until everything felt just right.

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Course Breakfast, Dessert

Ingredients

START WITH SLIGHTLY STALE BREAD

1 loaf firm white bread brioche, challah or country-style bread cut into 2" cubes

CARAMEL SAUCE

½ cup butter
1 cup packed brown sugar
2 tbsp maple syrup OR corn syrup
1 tsp vanilla extract

THE CUSTARD

Beat 5 eggs with the ingredients below:
1 ½ cups heavy cream OR half and half
1 tsp vanilla
1 tsp Grand Marnier liqueur or more vanilla

Instructions

ASSEMBLE THE GOODNESS

In a saucepan, melt the sauce ingredients over moderate heat.Stir until smooth and starting to bubble.Pour an even layer into a 9×13 baking dish or similar
Arrange bread cubes on top of the caramel sauce so each cube contacts the caramel. Pour all the custard mix over the bread to completely cover. Let sit covered with plastic wrap or a lid in the fridge overnight or for 6 hours or so

BAKE the next morning in a preheated 350° oven for 40-50 minutes till puffed and golden brown and not runny in the center . Allow to cool 10 minutes. Serve each slice with the caramel facing up on top