|Recipes » Breakfast|
Crème Brulee French Toast Bake with a Marshmallow Fluff Topping
By: Darlene - Peoria, AZ - 2016 Recipe Contest
"I love the the rich but subtle taste of Creme Brulee and I love the comfort of a warm bread pudding so I decided to combine the two. The marshmallow on top tastes like the crusty Creme Brulee layer of sugar but with a creamy texture. A kitchen torch may be used to add a burnt sugar effect or simply cover the top with more finely sifted Door County Vanilla Creme Brulee coffee."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Vanilla Creme Brulee Coffee 10 oz. Bag Ground
- 2 tablespoons butter
- 12 slices day old French or Italian bread
- 1-7oz jar Marshmallow cream
- 4 oz cream cheese
- room temperature
- 4 eggs, divided
- 1 teaspoon finely ground Door County Vanilla Creme Brulee Coffee
- ¼ cup strong brewed Door County Vanilla Crème Brulee Coffee, cooled
- 2 cups half and half
- ¾ cup sugar
- ½ teaspoon nutmeg
- 1 tablespoon vanilla
- 2/3 cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon Door County Vanilla Crème Brulee coffee, finely ground
- Grease a 9 inch square baking pan with butter. Preheat oven to 375 degrees. Make 6 sandwiches by spreading 1-2 tablespoons marshmallow fluff on 6 slices of bread and spreading 1-2 tablespoons cream cheese on remaining 6 slices of bread. Cut sandwiches in half and place crust side up in buttered baking pan.
- In a large bowl combine 2 eggs plus 2 egg yolks (save egg whites for topping), 1 teaspoon ground coffee, brewed coffee, half and half, ¾ cup sugar, nutmeg and vanilla.
- Whisk ingredients until well combined. Pour over sandwiches. Gently press bread into egg mixture. Bake at 375 degrees for 50-60 minutes.
- Heat 2/3 cup sugar, cream of tartar and two egg whites in a heatproof bowl set over a saucepan of simmering water (water should not touch bowl) whisking constantly until mixture is warm(not hot.)
- Heat until sugar is dissolved about 2 minutes. (Rub a bit of it between your fingers, it should be free of grit.)
- Remove bowl to counter and beat egg whites with a mixer on high speed until the sides of the bowl are cool and they come to glossy peaks. Add ¾ cup of marshmallow fluff, beating just until combined.
- Dollop topping over cooled french toast, spreading to create decorative peaks. Refrigerate until you are ready to serve.*