French Toast with Creme Brulee Sauce

Sous Vide French Toast

Imagine having your favorite dessert for breakfast.  This creme brulee french toast will brighten your morning with its delightful subltle creamy vanilla flavor topped off with walnuts and a drizzle of warm caramel sauce.  You will be treasuring every bite.

This recipe can be found on page 48 in our Simply Sous Vide® Cookbook.


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4 pieces bread, toasted
4 egg yolks
3 tablespoons sugar
1/4 teaspoon vanilla extract
1 1/2 cups heavy cream
1 tablespoon brown sugar
1/4 teaspoon butter
1 cinnamon, for sprinkling
1 sugar, for sprinkling
1/4 cup walnuts, toasted
1 caramel sauce, for drizzling
2 16 ounce ramekins



Heat a water bath to 165 °.


Toast the bread in a toaster.  Butter the toast on one side of each piece of toast.  Sprinkle the cinnamon and sugar on top of each buttered toast.  


In a mixing bowl, whisk together the egg yolks, vanilla, white sugar, brown sugar, and heavy cream.  Dip each piece of toast into the mixture, coating well.  Place one piece of toast ( cinnamon coated side down ) into the bottom of each dish.  Pour 1/2 of the cream/egg mixture on top of each toast.  Place another piece of soaked toast ( cinnamon side up ) on top of the cream mixture.   Repeat the process with the remaining toast slices.  If any of the cream mixture remains, pour it on top of the toast.  Place each ramekin in an individual 11 inch wide bag.  Allow enough length for sealing.  Slowly pulse until light pressure begins to be placed on top of the egg mixture.  Over pulsing will result in the egg mixture being sucked out of the ramekin and into the bag.  Seal and carefully place in the water bath.  Try not to tip the ramekin or the liquid will flow out of the ramekin.  Cook for a minimum of two hours.


Just before plating, toast the walnuts in a small skillet.  Heat the carmel sauce.  Remove ramekins from the bags and place on a serving plate.  Drizzle carmel sauce on top of the french toast and top with the toasted walnuts. 


Recipe Notes

Serves: 2.  Preparation Time is 10 minutes.  Inactive Preparation Time is 00 minutes.  Cooking Time is 2:00.  


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