Crème Brûlée Stuffed French Toast with Salted Strawberry Caramel | Cameron Hamilton
Crème Brûlée Stuffed French Toast with Salted Strawberry Caramel
45 mins prepServes 4
Indulge in this luxurious Crème Brûlée Stuffed French Toast, featuring a creamy mascarpone and cream cheese filling, a crunchy brûléed sugar topping, and a vibrant salted strawberry caramel sauce.
1. Prepare the Filling: Mix all filling ingredients (softened cream cheese, mascarpone, powdered sugar, granulated sugar, egg yolk, vanilla, optional almond extract, and a pinch of salt) until smooth. Chill in the refrigerator.
2. Make the Salted Strawberry Caramel: Cook chopped strawberries in a saucepan for 5–7 minutes until they become jammy. Mash them slightly, then strain to reserve the syrup. In a separate saucepan, cook 3/4 cup sugar and 3 tablespoons water until it reaches a deep amber color. Slowly whisk in the warm heavy cream, then add 2 tablespoons butter, the reserved strawberry syrup, 1/2 tsp vanilla, 1 tsp lemon juice, and 1/2–3/4 tsp salt. Simmer for 2–3 minutes until the caramel is glossy.
3. Assemble the French Toast: Spread the chilled filling onto 4 slices of brioche or challah. Top with the remaining 4 slices and press gently to seal, forming 4 sandwiches.
4. Prepare French Toast Batter: In a bowl, whisk together 4 eggs, 3/4 cup heavy cream, 1/2 cup whole milk, 2 tablespoons brown sugar, 1 tablespoon sugar, 2 tsp vanilla, 1/2 tsp cinnamon, optional 1/4 tsp cardamom, and a pinch of salt.
5. Cook the French Toast: Dip each assembled sandwich into the batter for 20–30 seconds per side. Heat 2 tablespoons butter and 1 tablespoon neutral oil in a pan over medium-low heat. Cook the French toast for 3–4 minutes per side until golden brown. Transfer the cooked French toast to a 325°F (160°C) oven and bake for 8–10 minutes to ensure the center is warm and custardy.
6. Brûlée the Top: While the French toast is still warm, mix 1/4 cup sugar, 2 tablespoons turbinado sugar, and a pinch of salt. Sprinkle this mixture evenly over the tops of the French toast. Use a kitchen torch to melt and caramelize the sugar until it is bubbling and golden. Let it sit for 1–2 minutes until the sugar hardens and becomes crackly.
7. Serve: Serve immediately with the salted strawberry caramel, fresh berries, whipped cream or yogurt, and a little flaky salt. Garnish with mint if desired.
