Crème Brûlée French Toast

Start your brunch with a little decadence! This rich, custardy Crème Brûlée French Toast uses tangy sourdough bread soaked in a silky vanilla-maple batter spiced with warm organic ground cinnamon.

It’s crispy on the edges, creamy inside, and finished with a caramelized touch.

Pair it with a bowl of **Tom’s Toasted Oats** mixed into creamy yogurt for that perfect protein boost and sustained energy to power through your morning.

Small-batch goodness meets brunch goals!

**Serves 6-8**

**Prep time:** 15 min | **Cook time:** 15-30 min

Ingredients

**For the Batter:**

- 6 large eggs

- 1 ½ cups heavy whipping cream

- ¼ cup pure maple syrup

- 2 tsp vanilla extract

- 2 tsp **organic ground cinnamon**

- Pinch of salt

- Fresh cracked black pepper (just a touch for balance)

**For the Toast:**

- 8-10 thick slices of day-old sourdough bread (stale works best for soaking up that custard!)

- Butter for cooking (or avocado oil for a lighter option)

**Garnish & Toppings:**

- Fresh blueberries and sliced strawberries

- Powdered sugar for dusting

- Drizzle of pure maple syrup

-

 **Side Recommendation:** A generous serving of Tom’s Toasted Oats stirred into Greek or vanilla yogurt – the perfect crunchy, protein-packed companion!

1. **Whisk the Batter:** In a large bowl, whisk together the eggs, heavy whipping cream, maple syrup, vanilla, organic ground cinnamon, salt, and a few cracks of black pepper until smooth and creamy. This creates that signature rich Crème Brûlée custard with cozy cinnamon warmth.

2. **Soak the Bread:** Dip each sourdough slice into the batter, letting it soak for 5-10 seconds per side (or longer for extra thick slices). Don’t oversoak or they’ll fall apart in the pan.

3. **Cook to Golden Perfection:** Heat a large skillet or griddle over medium heat with a pat of butter and dash of olive oil. Cook the slices 3-4 minutes per side until deep golden brown and custardy in the middle. Work in batches and keep finished toast warm in a low oven (200°F).

4. **Serve & Garnish:** Plate the French toast, dust generously with powdered sugar, scatter fresh blueberries and strawberries, and finish with a beautiful drizzle of pure maple syrup.