Recipe: Crème Brûlée French Toast with Blackberry Coulis


We've been told that the best part of staying at Park Winters is the breakfast the next morning! And, while you can't replace the magic of starting your day in our little country oasis, you can at least recreate one of the decadent breakfast dishes we offer! 


Crème Brûlée Base
1 quart heavy cream
1 cup egg yolks
½ cup + ¼ cup sugar
2 tsp bourbon vanilla

French Toast
1 loaf challah bread
3 tbsp unsalted butter

Blackberry Coulis
1 cup blackberries
2 tbsp sugar
⅛ cup water
1 tsp lemon juice

Fresh Whipped Cream
1 cup heavy cream
1 tbsp powdered sugar
½ tsp bourbon vanilla



Preheat oven to 350 degrees.

Make the crème brûlée base: Heat cream to a simmer (don’t boil). In a large bowl, whisk the egg yolks, sugar, and vanilla together until incorporated. Next slowly add the hot cream a little at a time to the egg yolk and sugar mixture while whisking vigorously.

Cut the challah bread into 1 ½ inch slices and soak both sides in the crème brûlée base until soaked all the way through. This is best done while the base is still warm, but not hot.

Place the soaked bread onto a cookie sheet lined with parchment paper that has been sprayed with pan spray. Bake soaked bread for twenty minutes or until the custard is set. Refrigerate until ready to serve.

Make the blackberry coulis: Heat the water, sugar, and lemon juice until the sugar dissolves. Cool the mixture in the refrigerator. In a blender add the cooled mixture to the blackberries and purée until smooth.

Make the whipped cream: Add all ingredients to the bowl of a stand mixer with whisk attachment. Whip on a medium speed until the whipped cream holds under its own wait. Do not over-whip or the whipped cream will turn into butter. If you do not have a stand mixer, you can use a hand mixer, or whip it by hand with a whisk.

Cook the French toast: Heat a pan on medium heat. Coat the one side of the French toast in sugar. Add butter to the pan, and as soon as it is melted, place the French toast onto the pan, sugar side down. Cook on the sugar side down until the edges start to get a little crispy. Flip the French toast and place in the 350 degree oven for 7 minutes or until it is warmed through. Place French toast on a place and garnish with the blackberry coulis, and the whipped cream.