Name: Creme Brulee French Toast with Drunken Strawberries
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Ingredients: One 1-pound day-old loaf challah, sliced into 1-inch thick; 5 large eggs 2 large egg yolks; 2 tablespoons granulated sugar; 3 cups half-and-half; 1 tablespoon orange liqueur; 2 teaspoons pure vanilla extract; 1 teaspoon finely grated orange zest; Pinch fine sea salt; 1 pint ripe strawberries, hulled and quartered; 3 tablespoons granulated sugar; 2 teaspoons orange liqueur; 1 stick unsalted butter, cut into pieces; 1 cup packed light brown muscovado sugar

This delicious Creme Brulee French Toast with Drunken Strawberries is a simple yet indulgent breakfast treat, perfect for special mornings. With creamy custard-soaked bread topped with juicy, boozy strawberries, it’s easy to make and sure to impress. You can use common ingredients to create this delightful dish, bringing a sweet, decadent twist to your morning.

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Ingredients Needed:

French Toast:

One 1-pound day-old loaf challah, sliced into 1-inch thick
5 large eggs 2 large egg yolks
2 tablespoons granulated sugar
3 cups half-and-half
1 tablespoon orange liqueur
2 teaspoons pure vanilla extract
1 teaspoon finely grated orange zest
Pinch fine sea salt

Drunken Strawberries:

1 pint ripe strawberries, hulled and quartered
3 tablespoons granulated sugar
2 teaspoons orange liqueur
1 stick unsalted butter, cut into pieces
1 cup packed light brown muscovado sugar

How To Make Creme Brulee French Toast with Drunken Strawberries Recipe?

Prepare the Bread: Preheat the oven to 175°C. Arrange the bread slices on a rack over a baking sheet. Place in the oven, turn it off, and let the bread dry out for 20-30 minutes.
Make the Custard: In a bowl, whisk the eggs, egg yolks, and sugar. Add the half-and-half, orange liqueur, vanilla, orange zest, and salt, then whisk until smooth.
Soak the Bread: Place the bread in a baking dish and pour the custard over it. Let it soak for 15 minutes, then flip the bread and soak for 30 more minutes (or refrigerate overnight).
Make the Drunken Strawberries: Mix the strawberries, sugar, and orange liqueur in a bowl. Let sit for 30 minutes until the strawberries soften and release juice.
Bake the French Toast: Preheat the oven to 190°C. Melt the butter in a saucepan, add the muscovado sugar, and whisk until smooth. Spread the sugar mixture on a baking sheet lined with a silicone mat. Place the soaked bread on top and bake for 20 minutes until golden brown.
Serve: Serve the French toast sugar-side up, topped with the drunken strawberries and their juices.

Recipe Tips:

Use Day-Old Bread: Slightly stale challah absorbs the custard better, giving you a richer texture.
Soak the Bread Long Enough: Make sure to soak the bread for at least 30 minutes so the custard fully soaks in for a creamy result.
Don’t Skip the Orange Zest: The zest adds a fresh, citrusy flavor that makes the dish stand out.
Make the Strawberries Ahead: Let the strawberries sit for 30 minutes to release their juices for a better, juicier topping.
Bake Until Golden: Make sure the French toast is golden and puffed up before serving for the best texture.

How To Store & Reheat Leftovers?

Refrigerate: Let the French toast cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
Reheat: Heat a non-stick pan over medium heat and cook the French toast for 2-3 minutes per side.

Nutrition Facts:

Calories: 544 kcal
Total Fat: 28 g
Saturated Fat: 16 g
Cholesterol: 218 mg
Sodium: 359 mg
Potassium: 221 mg
Total Carbohydrate: 62 g
Dietary Fiber: 1 g
Sugars: 39 g
Protein: 10 g

Try More Bobby Flay Recipes:

Almond Croissant French Toast With Almond Butter Syrup
Bobby Flay French Toast Recipe
Bobby Flay Bananas Foster French Toast
Apple Crisp French Toast Casserole