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Individual Creme Brulee French Toast with a Torched Sugar Crust

Individual ramekins of caramel-baked French toast, chilled overnight, baked until set, and finished with a torched sugar crust that shatters like real creme brulee.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 520
Ingredients Equipment Method

Ingredients
  

6 cups cubed challah or brioche bread
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
4 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar, for torching

Equipment

  • 4 broiler-safe ceramic ramekins
  • 1 kitchen torch
  • 1 small saucepan
  • 1 large mixing bowl
  • 1 whisk

Method
 

Melt butter, brown sugar, and corn syrup together for the caramel.
    Divide the caramel among the ramekins.
      Whisk the eggs, milk, cream, vanilla, and cinnamon together.
        Layer bread cubes over the caramel in each ramekin.
          Pour the custard over the bread.
            Cover and chill overnight.
              Bake until puffed and set.
                Sprinkle sugar over the top and torch until caramelized.