How can you store and reheat French toast?

Name: Crème brûlée French toast
Cook time: 20 min
Total time: 20 min
Yield: 4p
Ingredients: 1 white carré bread (or brioche or milk bread); Vanilla pudding; 400 ml milk; 3 eggs; Pinch of salt; 4 tbsp fine sugar; Butter for frying; Blowtorch; Spatula; Non-stick pan

You can store uncooked French toast covered in the refrigerator for 1 day. The cooked versions can be kept in the refrigerator for 4 days. You can also freeze both. To reheat, do the following: fry on both sides in a pan with butter, or heat for 30 seconds in the microwave. You can sprinkle the top again with sugar and caramelize it or dust it with some powdered sugar.

Crème brûlée French toast

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20min

•

Easy

French toast filled with vanilla pudding and a crispy caramelized layer, just like a real crème brûlée. A heavenly and easy recipe!

Ingredients

What do you need?

Quantity: 4p

1 white carré bread (or brioche or milk bread)
Vanilla pudding
400 ml milk
3 eggs
Pinch of salt
4 tbsp fine sugar
Butter for frying

Blowtorch
Spatula
Non-stick pan

1 white carré bread (or brioche or milk bread)
Vanilla pudding
400 ml milk
3 eggs
Pinch of salt
4 tbsp fine sugar
Butter for frying

Blowtorch
Spatula
Non-stick pan

Preparation method

How do you make this?

Make the vanilla pudding and let it cool. Cut 8 not too thin slices of bread and lay them open on a flat work surface. Use a glass to press down the crust to make the crumb thinner. Whisk through the pudding and put it in a piping bag. Pipe the pudding evenly onto each slice, then place 4 slices with the pudding side together so that you get 4 toasts with pudding inside.

Beat the eggs in a large bowl with a pinch of salt, whisk in the milk and place the filled toasts in it, let them soak for a moment and then turn them over. Make sure all the bread and crusts are covered with the egg mixture, turn them carefully. Heat a frying pan and melt a knob of butter in it. Place the toasts in and let them color evenly over medium heat for about 4 minutes. Turn over and fry for another 4 minutes.

Sprinkle each top evenly with fine sugar and use the blowtorch until you get a caramelized and crispy top. Serve immediately.