Ingredients
(Serves 2 / 3–4 slices)
• ½ cup London Fog concentrate
• ½ cup whole milk (or barista oat milk)
• 2 eggs
• 1 tbsp sugar or maple syrup
• ½ tsp vanilla extract
• Tiny pinch salt
• 3–4 slices brioche or challah bread (day-old works best)
• Butter or neutral oil for cooking
• 2–3 tbsp white sugar (fine sugar works best)
Optional Garnish
• Fresh berries
• Whipped cream or vanilla crème fraîche
• Lemon zest or edible flowers
Instructions
Make the London Fog Custard
1. In a shallow bowl, whisk together London Fog concentrate, milk, eggs, sugar, vanilla, and salt until fully smooth.
Soak the Bread
1. Place brioche slices into custard mixture.
2. Let soak 20–30 seconds per side (longer if bread is very dry).
Cook the French Toast
1. Heat butter in a skillet over medium heat.
2. Cook soaked bread 3–4 minutes per side until golden brown and cooked through.
3. Transfer to a parchment-lined tray or plate.
Create the Crème Brûlée Top
1. Sprinkle an even layer of sugar over one side of each slice.
2. Using a culinary torch, melt and caramelize sugar until deep golden and glassy.
3. Let sit 30–60 seconds to harden into a crisp crust.