Creme Brulee French Toast for Mother’s Day

9 May

My sister and I have made my mom breakfast in bed for Mother’s Day every year since we were old enough to reach the microwave. Unfortunately the past few years, I’d been on the other side of the country, so I had to make up for it this year.

I halved a recipe from Smitten Kitchen and got surprisingly good results! I couldn’t find an unsliced loaf anywhere, so I substituted thick Taiwanese toast from Sogo Bakery. As you can see, they weren’t nearly as thick as the original recipe, so I had a lot of unabsorbed custard left over after soaking the bread overnight.

This was also my first time caramelizing sugar, which was terrifying and awesome at the same time. The sugar first started “sweating” a little…then turned brown really quickly! Mine burnt a little in the extra 30 seconds I took to snap a picture. When the recipe says “color of honey,” it really means color of honey. Any browner and you’ll get burnt sugar, which doesn’t actually taste that bad.

Length of procrastination: About 1 hour, not counting soaking time.

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