German🍞 Bread & bakery

French Toast with Caramel Crust and Orange Crème Fraîche

Name: French Toast with Caramel Crust and Orange Crème Fraîche
Yield: 2 servings
Cuisine: German
Ingredients: 1 vanilla bean; 100 ml milk; 100 ml heavy cream; 2 egg yolk; 6 tbsp sugar; 1 pinch Keks Killer spice blend; 2 slices pan loaf bread; 100 g crème fraîche; 2 tbsp maple syrup; 1 untreated orange; 4 tbsp butter

🍽 Serves 2

A crispy caramel-crusted French toast inspired by Los Angeles. The exterior features a crackling caramel shell protecting tender soaked bread inside, served with fresh orange-scented crème fraîche and a light vanilla sauce.

Adapted from a video by Hensslers Schnelle Nummer

French Toast mit Karamellkruste und Orangencreme

Watch on YouTube

Ingredients

vanilla bean1
milk100 ml
heavy cream100 ml
egg yolk2
sugardivided: 1.5 tbsp for egg yolk mixture, 4.5 tbsp for caramelizing6 tbsp
Keks Killer spice blend1 pinch
pan loaf breadapproximately 2 fingers thick2 slices
crème fraîche100 g
maple syrup2 tbsp
untreated orangefor zest

Steps

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1
Split the vanilla bean lengthwise and scrape out the seeds with a knife. Heat the milk and heavy cream together, add the vanilla seeds and pod to infuse the mixture with vanilla flavor.
2
In a separate bowl, whisk together the egg yolks and 1.5 tbsp of sugar until slightly fluffy and pale. Add the spice blend and mix.
3
Slowly pour the warm vanilla milk into the egg yolk mixture while stirring. Then return the entire mixture to the pot and gently heat over low heat until the egg just begins to bind slightly, creating a thin sauce.
4
Pour the vanilla sauce into a shallow dish. Dip each bread slice into the vanilla sauce for a few seconds, then flip to coat the other side. The crust edges should remain firm while the interior absorbs the mixture.
5
Combine the crème fraîche, maple syrup, and fresh orange zest in a bowl. Mix thoroughly to create the orange-scented cream topping.
6
Heat 4 tbsp of butter in a skillet until hot. Place the soaked bread slices in the pan and fry over medium heat until the bottom develops a golden-brown crust.
7
Flip the toast and fry the other side until golden brown. The bread should now be fully soaked with vanilla sauce and tender inside.
8
Remove the toast and wipe out the skillet slightly. Return the skillet to heat and sprinkle the remaining 4.5 tbsp of sugar into the pan.
9
Allow the sugar to melt and caramelize in the hot pan to a deep golden brown. Gently shake the pan occasionally to ensure even caramelization.
10
Return the toast to the caramel, coating the surface evenly. Carefully manage the heat to avoid burning. Keep the toast moving through the caramel to ensure an even crust forms all over.
11
Once the caramel crust is formed, remove the toast and place on a plate to cool slightly. The caramel will harden into a crackling shell.
12
Add a small amount of remaining butter to the hot pan and gently melt any remaining caramel to create a caramel-butter sauce. Be careful not to overheat or it will become bitter.
13
Drizzle the caramel-butter sauce over the cooled caramelized toast. Top with a generous dollop of the orange-scented crème fraîche mixture.

French Toast with Caramel Crust and Orange Crème Fraîche

Ingredients

Steps

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