• 1 quart heavy cream
•   Vanilla bean
• 8 large egg yolks
• 1⁄2 cup sugar
•   Butter
•   Thick, Crusty Bread Slices
•   Turbinado Sugar
•   Fresh Strawberries
•   Sweetened Marscarpone Cheese
•   Maple Syrup

One of our signature breakfasts, this rich treat is great to prepare ahead for a breakfast or brunch with friends. In the tradition of the French pain perdu, a dense, crusty even slightly stale loaf of bread works great for this recipe. You can bake off the bread and custard mixture a day or two ahead and refrigerate. To serve, cut into nice, thick slices and brown on a buttery griddle or pan.

1. Combine the following liquid ingredients in a medium saucepan and place over medium heat until lightly scalded (small breaking bubbles around the edge of the pan):

1 quart of heavy cream
Vanilla bean

2. Combine the following ingredients in a large bowl and whisk until creamy:

8 large egg yolks
1⁄2 cup of sugar

3. Temper the egg yolks with warm cream and stir well to combine. Set aside.

Wrap the outside of a 10-inch springform pan with foil. Butter the interior well. Arrange thick, crusty bread slices along the bottom and pour 1⁄4 of crème brulee mixture over. Add another layer of bread followed by crème brulee mixture until all ingredients are used (you should have three layers).

4.Cover with foil and bake in a water bath in a 300-degree oven for approximately one 1⁄2-hour. Remove from oven and remove foil. Let cool and refrigerate until next day.

To serve

Remove from pan and slice in 1⁄2-inch-thick slices. Brush liberally with butter and grill for 10 minutes. Sprinkle with turbinado sugar and serve with fresh strawberries, a dollop of sweetened mascarpone cheese, maple syrup—whatever sweet touch you desire.