Thank you for buying our Crème Brulee French Toast. This loaf was made in our kitchen and vacuum packed to stay fresh.

The Crème Brulee French Toast can be frozen in the vacuum packed bag. When you are ready to serve, simply defrost the loaf in the refrigerator overnight and prepare in one of the following ways. Remember to remove the loaf from the bag before heating!

Method One:
1. Open the package and slice as you would bread or pound cake.
2. Spray a small amount of oil on a skillet or griddle to prevent the slices from sticking. The French Toast is infused with a lovely and rich Crème Brulee mixture, so a light spray will do.
3. Heat up the pan on high and reduce to medium.
4. Place the slices on the griddle or skillet and toast to a golden brown. It doesn't take very long.
5. Once the slices are heated, you can serve with Maple syrup, strawberries, and/or whipped cream.
6. For smaller appetites or children, the slices can be cut in halves or thirds to minimize waste. It also creates an easy finger food for dipping in syrup. You might also like to try placing the "fingers" in a cup with some syrup at the bottom. This creates an easy meal-in-a-cup for on the go.

Method Two:
1. Pre-heat the oven to 350 degrees.
2. Put the loaf on a baking sheet and heat for 20 minutes.
3. Place on a serving platter to slice and serve when you want.

We suggest heating the syrup in the microwave so it's warm, as well as some butter (unsalted works best). You don't really need the butter, but it adds a little extra flavor.

Please let us know how you like the French Toast by e-mailing us at Info@Chez-Zee.com and putting "French Toast" in the subject line.

Thanks again for buying our product.


Crème Brûlée French Toast loafs are available to carry out. They are come in a 3 pound loaf that is vacuum packed and ready to travel. We pack them in red tissue paper place then in our fun Chez Zee Crème Brûlée French Toast bags.

This is a Chez Zee signature dish that we bake and package in house daily. This is the same delicious that is served at Chez Zee's famous brunch and now as a dessert. You may purchase Crème Brûlée French Toast loafs at the Chez Zee bakery counter any time. The price per loaf is $18.95. Call (512) 454-2666 to check availability. Or call us to place an order. Large orders take 48 hours to complete.

To prepare this tasty treat, cut open the vacuum pack. Slice the loaf into an inch slices. Preheat your grilled or griddle pan to a medium heat. Griddle the slices until they are golden brown and hot in the middle. Your whole kitchen will smell like Crème Brûlée French Toast! You can also bake the loaf whole by wrapping it in foil and placing in your oven for around 30 minutes or until warm in the center, then slice and serve, or slice, griddle and serve. Each loaf serves 8-10 people. Makes a great gift! Great for guests!

You can now print out and fax in an order form for Crème Brûlée French Toast or any of our Holiday Pies and Sides.

Order form Online

Rum Sauce Recipe

1lb. Butter
2cups Sugar
6 Egg Yoks
2 cups Maple Syrup
3/4 cup Rum


1/ Dice the butter into a 2 Quart sauce pan.

2. Heat top about 100 degrees (low) until the butter is completely melted.

3. Add the sugar and egg yolks to the melted butter and raise the temp to about 160 (med)

4. Once the temp has reached 160 add the maple syrup.

5. Raise the temp one final time to 220 (hight) Cook for about 10 mins while constantly stirring.

6. Remove from the heat and stir in the Rum.

Crème Brûlée French Toast an Easter Brunch Find

From Austin American Statesman

Wednesday, April 7, 2004

It's 9 o'clock on a Monday morning at Chez Zee Cafe, and the cleaning crew is readying the place for lunch in two hours.
We slip into the stainless steel kitchen to grill Crème Brûlée french toast with owner Sharon Watkins.

She apologizes for the mop buckets and early-morning delivery traffic.

"We served 600 people for brunch yesterday," she notes as she slices Chez Zee's famous french toast.

This brunch wonder, so named because of the Crème brûlée ingredients used, was created 10 years ago by Watkins' husband and then-chef Patrick Dixson.

"One morning I was sound asleep and he came in and said, 'Taste this and tell me what you think,' " recalls Watkins. "I barely opened my eyes, but to make him go away quickly so I could go back to sleep I tasted. Thinking I would take a tiny bite and hand him back the plate. . . . But I finished the entire piece in a flash and knew that it would be a good dish."

Now Watkins has a new twist. She and her kitchen staff have worked out a way to bake the rich recipe in a loaf that can be vacuum-wrapped and sold as a take-home item. A perfect Easter brunch offering.

"My brother-in-law in Rockwall talked me into packaging this," she says, adding that he always asks her to bring the french toast on visits. But the 10-inch rounds the restaurant serves in wedges are not as convenient for home cooks to use. The loaf is.

"It's hard to mess up," says Watkins.

The loaves, sold at the restaurant, come in a 3-pound size ($18.95) and a 1-pound size ($9.50). They can be cut into slices, triangles or sticks and heated in an oven, on a griddle or in a toaster-oven, then served with maple syrup or whipped cream and berries.

To order a loaf, call the restaurant at 454-2666. Here is Chez Zee's recipe if you prefer to make the toast from scratch.

Crème brûlée French Toast

3 cups heavy cream (whipping)

1 vanilla bean 6 large egg yolks

1/2 cup sugar 1 1/3 to 1 1/2 lbs. challah or other soft-textured egg bread, cut into

1-inch thick slices 3 Tbsps. unsalted butter, melted

Real maple syrup, warmed

Sliced fresh strawberries or other fruit

Softly whipped cream

Butter a 9-by-4-inch loaf pan. Wrap the bottom and sides of the pan with strips of foil long enough to fold up and over the top of the pan for baking.

Combine the cream and vanilla bean in a medium saucepan over medium heat just long enough to warm the cream, about 5 minutes.

Remove from heat and let mixture steep until cool, about 15 minutes.

Pour the cream into a mixing bowl, straining out the vanilla bean.

Cut the bean up lengthwise and scrape out all the little black seeds. Stir the vanilla seeds back into the cream. (The remaining vanilla pod can be dried and added to the sugar for the next batch of french toast.)

Add the egg yolks and sugar to the cream, whisking until well combined and light yellow. Place a layer of bread slices in the pan, cutting pieces as needed to fit evenly.

Pour about a fourth of the mixture over the bread. Repeat with three more layers of bread and egg/cream mixture, ending with the latter. (The bread can rise above the rim of the pan.)



Fold the foil over the top, place a plate on top and weight down with a can of food. Refrigerate for at least an hour so the custard absorbs into the bread. Remove the plate and can before baking.

To bake, preheat oven to 325 degrees. Place foil-wrapped pan in a pan of water that comes halfway up the sides of the loaf.

Bake for about 1 to 1 1/4 hours or until firm in the center. Open the foil top to let steam escape. Let french toast cool in pan. Refrigerate until ready to serve. Or freeze, well wrapped, six months or longer.

When ready to serve, preheat oven to 350 degrees. Remove loaf from pan and slice into 1/2- to 3/4-inch slices. Arrange on a baking sheet. Bake for 10 minutes or until warm in the center. Alternately, heat slices on griddle. Serves 8-10.