Last New Year's Eve I let my 12 year old daughter, Lili, loose with a blow torch. She wanted to learn to make Crème Brûlée and since it is one of her father's favorite desserts, he bought her a chef's torch. I am not a big fan of Crème Brûlée, but she does make a good one. But, I am a fan of French toast. Lili has made pumpkin French toast a few times, but the last time she made it she decided to brûlée it. The crackling, crispy, caramelized sugar of the brûlée takes French toast to a new level!
Crème Brûlée Pumpkin French Toast
1 loaf of challah bread, cut into 1 inch slices
5 large eggs
1/2 cup pumpkin puree
3/4 cup whole milk
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of salt
granulated sugar for sprinkling on the French toast for the brûlée
Preheat oven to 200°F. Whisk together the eggs, pumpkin, milk, vanilla, cinnamon, nutmeg and salt in a shallow dish (I find an pie plate is perfect). Heat lightly oiled griddle or large fry pan over medium heat. Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak in some of the mixture. Shake off excess egg mixture, then place the soaked bread onto the hot griddle or fry pan. Fry the French toast until golden brown on both sides. Try to leave one side a very light golden brown on the edges because they may brown more with the chef torch, although you want to make sure the French toast is cooked through. Place the cooked French toast on baking sheet with the lightest browned side up and sprinkle about 1 teaspoon of granulated on each piece of French toast and torch, moving the flame in small circular motions, until the sugar melts and turns golden and crispy. Serve with warmed maple syrup and butter.
Enjoy!
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