Crème Brulee French Toast

• 2 1/2 cups heavy cream
• 1 tsp vanilla extract
• 6 egg yolks
• 1/2 tbsp brown sugar
• 1 loaf of challah, thickly cubed
• 1/2 cup butter
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup honey
• 1 cup berries

1. 1. In a medium-sized saucepan, stir together the cream and vanilla. Scald the mixture over medium-high heat. In a medium bowl, whisk together the eggs and brown sugar.
2. 2. Slowly temper the eggs by adding a bit of the hot cream mixture into the eggs, whisking to incorporate. (*It is very important to add the mixture slowly so you don't cook the eggs!*) Continue adding the cream until the egg mixture is about the temperature as the cream mixture; add the remaining cream mixture. If you scrambled some of the eggs by accident, strain the mixture.
3. 3. Layer the bread in a casserole dish; pour egg mixture and berries over each layer of bread. Refrigerate, covered, overnight.
4. 4. Melt the butter and stir in the brown sugar, maple syrup, and honey. Pour over the soaked bread slices. Bake at 350u0b0 Fahrenheit for 30-35 minutes until puffed and brown. Serve immediately with fresh berries, powdered sugar, and toasted almond slivers.

heavy cream, vanilla, egg yolks, brown sugar, butter, ubc, ubc, ubc, berries

Taken from www.epicurious.com/recipes/member/views/creme-brulee-french-toast-50111587 (may not work)