Creme Brulee French Toast Bake with Marshmallow Fluff Topping

Creme Brulee French Toast Bake with Marshmallow Fluff Topping

By: Darlene - Peoria, AZ - 2016 Recipe Contest

"I love the the rich but subtle taste of Creme Brulee and I love the comfort of a warm bread pudding so I decided to combine the two. The marshmallow on top tastes like the crusty Creme Brulee layer of sugar but with a creamy texture. A kitchen torch may be used to add a burnt sugar effect or simply cover the top with more finely sifted Door County Vanilla Creme Brulee coffee."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: Vanilla Creme Brulee Coffee 10 oz. Bag Ground

  • 2 tablespoons butter
  • 12 slices day old French or Italian bread
  • 1-7oz jar Marshmallow cream
  • 4 oz cream cheese - room temperature
  • 4 eggs, divided
  • 1 teaspoon finely ground Door County Vanilla Creme Brulee Coffee
  • ¼ cup strong brewed Door County Vanilla Crème Brulee Coffee, cooled
  • 2 cups half and half
  • ¾ cup sugar
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla
  • 2/3 cup sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon Door County Vanilla Crème Brulee coffee, finely ground


  1. Grease a 9 inch square baking pan with butter. Preheat oven to 375 degrees. Make 6 sandwiches by spreading 1-2 tablespoons marshmallow fluff on 6 slices of bread and spreading 1-2 tablespoons cream cheese on remaining 6 slices of bread. Cut sandwiches in half and place crust side up in buttered baking pan.
  2. In a large bowl combine 2 eggs plus 2 egg yolks (save egg whites for topping), 1 teaspoon ground coffee, brewed coffee, half and half, ¾ cup sugar, nutmeg and vanilla.
  3. Whisk ingredients until well combined. Pour over sandwiches. Gently press bread into egg mixture. Bake at 375 degrees for 50-60 minutes.
  4. Heat 2/3 cup sugar, cream of tartar and two egg whites in a heatproof bowl set over a saucepan of simmering water (water should not touch bowl) whisking constantly until mixture is warm(not hot.)
  5. Heat until sugar is dissolved about 2 minutes. (Rub a bit of it between your fingers, it should be free of grit.)
  6. Remove bowl to counter and beat egg whites with a mixer on high speed until the sides of the bowl are cool and they come to glossy peaks. Add ¾ cup of marshmallow fluff, beating just until combined.
  7. Dollop topping over cooled french toast, spreading to create decorative peaks. Refrigerate until you are ready to serve.*

*Note: A kitchen torch can be used to toast top of frosting. The french toast can also be placed under a broiler for about 30 seconds to 1 minute to brown top of marshmallow topping. Refrigerate until ready to serve. Serves 8