French Toast for breakfast sounds great, but Caramelized French Toast sounds so much more better right?
By caramelizing both the sides of the toast with some brown or white sugar, you’ll get a more sweeter and delicious French toast with crisp edges.
Also, I absolutely love traditional French Toast, but if I am honest, I do sometimes find it a little “egg-y” to my taste and apart from that, there is also a similar breakfast dish in my hometown which is referred to as ‘Bread Fry’ and the batter/custard of that has so much more sugar and very less egg comparatively.
So I’d say this recipe is a hybrid of the two styles of bread toast and it’s something you all should definitely try out!
I personally love using Brioche Bread for making these and I would suggest the same, however you could opt for Challah too.
It’s an often debated hot topic, which bread makes better French Toasts? Brioche or Challah? I have made my vote and you can feel free to share yours in the comments section.
Regardless, whichever bread you choose, it’s a good idea to use it when it’s slightly stale, a couple days old, only because these tend to be more sturdy and gives a better texture.
It’s quick and easy to make and I sure hope you enjoy devouring them!
Caramelized French ToastCourse: BreakfastDifficulty: Very Easy
1 loaf Brioche Bread/ Challah (cut 1 – 2 inch thick)
1 cup milk
1 Tbsp sugar + more for caramelising (white or brown)
1 Tsp VanillaExtract
3 Tbsp Butter, melted + more for frying
- In a shallow dish, whisk together Eggs, milk, 1 Tbsp sugar, Vanilla extract and melted butter. This is your custard for coating the sliced bread in.
- Keep a Frying pan on medium heat and add a couple teaspoons of butter in them.
- After soaking the sliced bread in the custard, keep it on a the frying pan to cook.
- We will be caramelizing both sides of the bread, starting from the side facing up. Pour a small layer of sugar on top of the bread kept on the frying pan.
- Within 3-4 minutes, flip the bread, sugar side facing down. Repeat the sugar layer on the other side.
- Once, the side below turns brown in colour, flip it again until both sides are perfectly caramelized.
- Remove bread from heat and serve. Repeat the same with all the bread slices.
- The pan and turner might become a little messy, when making this but it’s worth it!
- Add additional teaspoon of butter for each bread slice to ensure it caramelizes well without sticking to the pan. It also gives a great flavour.
- Avoid creating a stack of these after it’s cooked, the caramelied toasts will stick to one another when it’s hot. I found it better to serve individually in a plate.