{"id":31736,"date":"2025-08-25T15:07:32","date_gmt":"2025-08-25T08:07:32","guid":{"rendered":"https:\/\/9amchef.com\/?p=31736"},"modified":"2025-08-25T15:07:32","modified_gmt":"2025-08-25T08:07:32","slug":"creme-brulee-stuffed-french-toast","status":"publish","type":"post","link":"https:\/\/9amchef.com\/creme-brulee-stuffed-french-toast\/","title":{"rendered":"Creme Brulee Stuffed French Toast"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/creme-brulee-stuffed-french-toast\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Creme-Brulee-Stuffed-French-Toast.jpg\" alt=\"\" class=\"wp-image-31737\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Creme-Brulee-Stuffed-French-Toast.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Creme-Brulee-Stuffed-French-Toast-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/01\/Creme-Brulee-Stuffed-French-Toast-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Have you ever tried Marry Me French Toast? Also called Creme Brulee French Toast, it&#8217;s like having brunch at home but even better! Picture crackly sugar on top and a creamy vanilla bean custard in the center \u2013 it&#8217;s a flavor explosion!<\/p>\n\n\n\n<p>This French toast is so good, some even call it Marry Me French Toast! It&#8217;s that amazing. The crackly sugar and the creamy vanilla bean custard take regular French toast up not just one level, but a hundred levels!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 31738-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Creme Brulee Stuffed French Toast<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>For the custard, you&#8217;ll need:<\/h4><ul><li>1 2\/3 cups of whole milk<\/li><li>2 teaspoons of vanilla extract or 1 scraped vanilla bean<\/li><li>1\/4 teaspoon of salt<\/li><li>1\/4 cup of cornstarch<\/li><li>1\/2 cup of sugar<\/li><li>4 egg yolks<\/li><li>2 tablespoons of unsalted butter<\/li><\/ul><h4>For the French toast itself:<\/h4><ul><li>12 slices of Brioche bread<\/li><li>3\/4 cup of half and half<\/li><li>2 large eggs<\/li><li>1 tablespoon of light brown sugar<\/li><li>1 teaspoon of vanilla extract<\/li><li>1\/4 teaspoon of cinnamon<\/li><li>1\/4 cup of unsalted butter for cooking<\/li><li>1\/4 cup of granulated sugar for brulee<\/li><li>powdered sugar<\/li><li>maple syrup<\/li><li>optional berries<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>First, let&#8217;s make the custard. In a bowl, whisk together the cornstarch, sugar, and salt. Add the egg yolks and beat until it lightens in color. Set it aside.<\/li><li>In a pot over medium heat, warm the milk and vanilla until it starts to bubble at the edges. Don&#8217;t let it boil! Slowly add some of the warm milk to the egg mixture to temper it. Keep whisking until smooth.<\/li><li>Transfer the mixture back to the pot and cook over medium-low heat until it thickens. Remove from heat and stir in the butter until melted. Chill the custard in the fridge.<\/li><li>Now, let&#8217;s prepare the dipping custard for the bread. Whisk together the half and half, eggs, brown sugar, vanilla extract, and cinnamon until smooth.<\/li><li>Heat a large pan over medium heat and add a bit of butter. Dip each slice of Brioche bread in the custard mixture and cook until golden on both sides.<\/li><li>Sprinkle granulated sugar on top of each French toast slice and use a blow torch to brulee until golden and crispy.<\/li><li>Serve with powdered sugar, maple syrup, or fresh berries on top. Enjoy your Marry Me French Toast!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Breakfast<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 31738-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Creme Brulee Stuffed French Toast<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>For the custard, you&#8217;ll need:<\/h4><ul><li>1 2\/3 cups of whole milk<\/li><li>2 teaspoons of vanilla extract or 1 scraped vanilla bean<\/li><li>1\/4 teaspoon of salt<\/li><li>1\/4 cup of cornstarch<\/li><li>1\/2 cup of sugar<\/li><li>4 egg yolks<\/li><li>2 tablespoons of unsalted butter<\/li><\/ul><h4>For the French toast itself:<\/h4><ul><li>12 slices of Brioche bread<\/li><li>3\/4 cup of half and half<\/li><li>2 large eggs<\/li><li>1 tablespoon of light brown sugar<\/li><li>1 teaspoon of vanilla extract<\/li><li>1\/4 teaspoon of cinnamon<\/li><li>1\/4 cup of unsalted butter for cooking<\/li><li>1\/4 cup of granulated sugar for brulee<\/li><li>powdered sugar<\/li><li>maple syrup<\/li><li>optional berries<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>First, let&#8217;s make the custard. In a bowl, whisk together the cornstarch, sugar, and salt. Add the egg yolks and beat until it lightens in color. Set it aside.<\/li><li>In a pot over medium heat, warm the milk and vanilla until it starts to bubble at the edges. Don&#8217;t let it boil! Slowly add some of the warm milk to the egg mixture to temper it. Keep whisking until smooth.<\/li><li>Transfer the mixture back to the pot and cook over medium-low heat until it thickens. Remove from heat and stir in the butter until melted. Chill the custard in the fridge.<\/li><li>Now, let&#8217;s prepare the dipping custard for the bread. Whisk together the half and half, eggs, brown sugar, vanilla extract, and cinnamon until smooth.<\/li><li>Heat a large pan over medium heat and add a bit of butter. Dip each slice of Brioche bread in the custard mixture and cook until golden on both sides.<\/li><li>Sprinkle granulated sugar on top of each French toast slice and use a blow torch to brulee until golden and crispy.<\/li><li>Serve with powdered sugar, maple syrup, or fresh berries on top. Enjoy your Marry Me French Toast!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Breakfast<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Have you ever tried Marry Me French Toast? Also called Creme Brulee French Toast, it&#8217;s like having brunch at home but even better! Picture crackly sugar on top and a creamy vanilla bean custard in the center \u2013 it&#8217;s a flavor explosion! This French toast is so good, some even call it Marry Me French &#8230; <a title=\"Creme Brulee Stuffed French Toast\" class=\"read-more\" href=\"https:\/\/9amchef.com\/creme-brulee-stuffed-french-toast\/\" aria-label=\"Read more about Creme Brulee Stuffed French Toast\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-31736","post","type-post","status-publish","format-standard","hentry","category-breakfast","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31736"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31736\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}