Hoosier Sugar Cream French Toast
Inspired by Indiana's official state pie, this French toast transforms the beloved sugar cream pie into breakfast form. Thick brioche slices are soaked in a rich vanilla cream custard, pan-fried to golden perfection, then topped with a warm sugar cream sauce and dusted with cinnamon. Pure Hoosier comfort.
Equipment Needed
Instructions
Make the sugar cream sauce: In a saucepan, combine heavy cream, brown sugar, and butter. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes until slightly thickened. Remove from heat, stir in vanilla and salt. Keep warm.
Prepare the custard: In a shallow dish, whisk together eggs, heavy cream, brown sugar, vanilla, cinnamon, and nutmeg until smooth and well combined.
Soak the bread: Dip each brioche slice into the custard, letting it soak for about 20-30 seconds per side. The bread should absorb custard but not become so saturated it falls apart.
Heat the griddle: Melt 1 tablespoon butter on a griddle or large skillet over medium heat. The butter should foam but not brown.
Cook the French toast: Add soaked bread slices to the griddle. Cook for 3-4 minutes until golden brown on the bottom. Flip and cook another 2-3 minutes until golden and cooked through.
Continue in batches: Repeat with remaining bread, adding more butter to the pan as needed. Keep cooked French toast warm in a 200°F oven while finishing the batch.
Stack and sauce: Stack 2 slices of French toast on each plate. Drizzle generously with the warm sugar cream sauce, letting it cascade down the sides.
Add final touches: Sprinkle cinnamon sugar over the top. Add a pat of butter to the stack if desired - it will melt into the warm sauce beautifully.
Serve immediately: Serve right away while warm. Add whipped cream and fresh berries for a more indulgent presentation. A true Hoosier breakfast treat!
💡 Pro Tips & Variations
- Use day-old brioche: Slightly stale bread absorbs the custard better without falling apart. Let fresh brioche sit out overnight.
- Indiana sugar cream pie history: Sugar cream pie has been an Indiana staple since the 1800s, brought by Amish and Shaker settlers. This French toast honors that heritage.
- Don't rush the soak: Give each slice enough time to absorb the custard, but not so long it falls apart. 20-30 seconds per side is ideal.
- Brown sugar is key: Brown sugar gives both the custard and sauce that caramel-like depth that defines sugar cream pie.
- Keep sauce warm: The sauce thickens as it cools. Keep it over very low heat or reheat gently before serving.
- Make it stuffed: For extra decadence, make it stuffed French toast by spreading cream cheese between two slices before soaking and cooking.