Gluten and Dairy Free Crème Brûlée French Toast

French toast is layered with a tangy cherry sauce and topped with thick and luscious pastry cream

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Course: Breakfast

Prep Time: 1

Cook Time: 20

Cooling Time: 20

Servings:

Mix the egg, milk, sugar, cinnamon, and vanilla together in a bowl.
Heat a large skillet over medium low. Add 1 tbsp for the first batch of French toast and melt.
Dip the slices of bread into the egg mixture, making sure it soaks in on both sides.
Add the dipped slices of bread to the heated skillet, careful not to crowd. You will need to work in batches.
Cook the French toast 3-4 minutes per side until golden brown.

Add all of the ingredients to a saucepan on medium heat. Cook for 10 minutes.
Use a potato masher to break up the cherries. Cook for 10 minutes more until the sauce is thickened and the cherries are tender.

Add the oat milk and vanilla to a pot and bring to a boil over medium heat.
In a separate bowl mix together the remaining ingredients.
Once the oat milk is boiling add a ladle full of the mixture to the egg mixture, whisking the entire time. Add another ladle full of the hot milk and continue to whisk.
Pour the warmed egg mixture into the hot milk. Continue to whisk until the mixture becomes thick and creamy. It should coat a spoon and hold its shape when you draw a line down the back of the spoon.
Pour the pastry cream into a glass bowl and cover with plastic wrap. Allow to cool in the refrigerator.

To build your French toast layer the cherry sauce between each slice of French toast.
Top the stack with a generous scoop of the pastry cream.
Optional, sprinkle a little sugar on top of the pastry cream and use a kitchen torch to caramelize it.
Enjoy!

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