Baked Creme Anglaise French Toast

For a French toast that goes above and beyond, try it with crème anglaise.


  • 3 1/2 cups whole milk, preferably organic
  • 2 cups heavy cream, preferably organic
  • 2 tablespoons cinnamon
  • 2 vanilla beans, split and seeds scraped out
  • 1 tablespoon vanilla extract
  • 6 egg yolks
  • 3/4 cup granulated sugar, plus 1/4 cup for sprinkling on top
  • Pinch of fine sea salt
  • 1/4 cup brandy
  • 1 to 2 braided challah loaves, preferably 2 to 3 days old
  • 2 tablespoons unsalted butter, for greasing pan
  • 1/2 cup sliced almonds
  • Maple syrup, for drizzling


  1. In a medium-sized saucepot, combine milk, cream, cinnamon, vanilla beans and scraped seeds as well as the vanilla extract. Whisk together and bring to a low simmer.
  2. In a medium bowl, combine the yolks and sugar, and whisk together. Add the salt and brandy, and whisk until all combined.

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