Creme Brulee French Toast (Print Version)

# Ingredients:

01 - 1 baguette, cut into thick 2.5 cm slices.
02 - 5 eggs, large size.
03 - 1 cup of whole cream (50/50 mix).
04 - 1 cup of full-cream milk.
05 - 1 teaspoon pure vanilla essence.
06 - 2/3 cup white sugar, plus extra for caramelizing later.
07 - 1/4 teaspoon cinnamon powder.
08 - 1/4 teaspoon powdered nutmeg.
09 - 1/4 cup butter, unsalted.
10 - Maple syrup, for serving.

# Instructions:

01 - Grease a rectangular 23×33 cm baking pan with butter, and lay down the bread slices in a single row.
02 - In a big bowl, whisk together eggs, cream, milk, vanilla, sugar, cinnamon, and nutmeg until smooth.
03 - Pour the egg mixture over the bread slices, making sure each piece is drenched well.
04 - Cover the dish tightly with some plastic wrap and refrigerate all night.
05 - In the morning, preheat your oven to 175°C.
06 - Remove the wrap and place small chunks of butter across the slices. Sprinkle some sugar evenly over the top.
07 - Bake in the preheated oven for around 35-40 minutes until the bread turns puffy and golden on the surface.
08 - Let it cool briefly, then scatter more sugar on top and broil for a few minutes until you get a rich caramelized crust.

# Notes:

01 - Dry bread works better as it soaks up the liquid nicely.
02 - Press the slices slightly into the custard while layering.
03 - For added flavor, sprinkle in some grated orange peel or use almond flavoring.
04 - Watch carefully while broiling, so the sugar doesn't over-brown.
05 - This dish lasts up to 3 days in the fridge.
06 - Heat leftovers at 160°C for 10-15 minutes.

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