Ingredients
Scale
- 1 loaf challah or brioche bread, sliced thick (about 1-inch slices)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, for cooking
- 1/2 cup granulated sugar, for caramelizing topping
Substitution tips: If you prefer a lighter version, swap heavy cream for half-and-half, but the richness will be slightly reduced. For a dairy-free alternative, coconut cream works beautifully, lending a subtle tropical note. Use day-old bread for the best soak and texture—fresh bread tends to get too soggy.
Instructions
- Begin by slicing your challah or brioche bread into thick, even slices—about 1 inch thick works best to hold the custard without falling apart.
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and salt until fully combined and smooth. This custard base is the heart of the dish, so take a moment to appreciate its creamy aroma.
- Lay the bread slices in a single layer in a shallow baking dish or rimmed tray. Pour the custard mixture evenly over the bread, gently pressing down on each slice to ensure it soaks up the custard well. Let it sit for at least 20 minutes, flipping halfway, or better yet, cover and refrigerate overnight for maximum flavor and custard absorption. I remember leaving the custard-soaked bread overnight just like Mama Lou did with her special holiday recipes—it makes all the difference.
- When ready to cook, heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices, cooking for about 3-4 minutes per side until they develop a golden-brown crust and feel firm to the touch. Do this in batches if necessary, adding more butter as needed. I like to keep the heat moderate to avoid burning the sugar later on.
- Transfer the cooked slices to a heatproof plate or baking sheet. Sprinkle an even layer of granulated sugar over the top of each slice—about 1 tablespoon per piece.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns a deep amber color with a crisp, glass-like finish. If you don’t have a torch, you can place the slices under a broiler for 1-2 minutes, watching closely to avoid burning. I’ll never forget the first time I used a torch for this—I felt like a real chef, just like Mama Lou did when she handed me the flame for the first time.
- Allow the caramelized topping to harden for a minute or two before serving. This creates that signature satisfying crack when you bite into it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
