Crème Brûlée French Toast Recipe

Introduction

Crème Brûlée French Toast is a decadent twist on a classic breakfast favorite. With its rich custard-soaked brioche and a caramelized sugar crust, it’s a treat that feels both elegant and comforting. Perfect for a special morning or brunch, this dish will impress your family and guests alike.

Ingredients

• 1 loaf of brioche bread (about 1 pound), sliced into 1-inch thick slices
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (for caramelizing)
• Fresh berries (optional, for serving)
• Powdered sugar (optional, for dusting)

Instructions

1. Step 1: Gather all your ingredients on the counter for a smooth preparation process.
2. Step 2: In a large mixing bowl, crack the 4 large eggs and whisk until well beaten.
3. Step 3: Add 1 cup of heavy cream and 1 cup of whole milk to the eggs, whisking until fully incorporated.
4. Step 4: Stir in 1 cup of granulated sugar, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk until the sugar is dissolved and the mixture is smooth.
5. Step 5: Arrange the sliced brioche bread in a large baking dish (9×13 inch recommended).
6. Step 6: Pour the egg mixture over the bread slices, ensuring each slice is well coated. Use a spatula to gently push the slices down to soak up the custard.
7. Step 7: Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
8. Step 8: Preheat your oven to 350°F (175°C).
9. Step 9: Remove the baking dish from the refrigerator and let it sit at room temperature for 10-15 minutes if soaked overnight.
10. Step 10: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set. Check around the 25-minute mark and cover loosely with aluminum foil if browning too quickly.
11. Step 11: After baking, let the French toast cool for about 5 minutes.
12. Step 12: Sprinkle 1/2 cup of granulated sugar evenly over the top of the French toast.
13. Step 13: Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep golden brown. Alternatively, place under the broiler for 1-2 minutes, watching closely to prevent burning.
14. Step 14: Allow the caramelized sugar to harden for a minute or two.
15. Step 15: Cut the French toast into squares or rectangles for serving.
16. Step 16: Optionally, dust with powdered sugar and add fresh berries for garnish.
17. Step 17: Serve and enjoy the creamy custard and crunchy top!

Tips & Variations

• For a dairy-free version, substitute coconut milk and a plant-based cream for the heavy cream and milk.
• Use day-old brioche for better soaking without falling apart.
• Add a splash of orange liqueur or zest to the custard for a citrus twist.
• If you don’t have a kitchen torch, watch the broiler closely to avoid burning the sugar crust.
• Top with toasted nuts like almonds or pecans for added crunch.

Storage

Store leftover Crème Brûlée French Toast in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a low oven or microwave. If the caramelized sugar softens, you can briefly use a kitchen torch or broiler again to crisp it back up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe the night before?

Yes! In fact, soaking the brioche overnight allows the custard to fully absorb into the bread, resulting in an even more tender and flavorful French toast.

What if I don’t have a kitchen torch?

You can caramelize the sugar under a preheated broiler for 1-2 minutes. Keep a close eye to prevent burning, as the sugar can go from caramelized to burnt very quickly.

Crème Brûlée French Toast Recipe

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★★★★★

4.9 from 88 reviews

• Author: Jack
• Total Time: 50 minutes plus overnight soaking if desired
• Yield: 6 servings 1x

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Description

Indulge in this decadent Crème Brûlée French Toast, featuring thick slices of brioche soaked in a rich custard mixture, baked to golden perfection, and topped with a crisp caramelized sugar crust. This luxurious breakfast treat combines the creamy texture of classic crème brûlée with the comforting familiarity of French toast, perfect for special occasions or a weekend brunch.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 loaf of brioche bread (about 1 pound), sliced into 1-inch thick slices
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (for caramelizing)

Optional Garnishes

• Fresh berries (optional, for serving)
• Powdered sugar (optional, for dusting)

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Instructions

1. Prepare Ingredients: Gather all your ingredients on the counter to ensure a smooth preparation process.
2. Beat Eggs: In a large mixing bowl, crack and whisk the 4 large eggs until well beaten and frothy.
3. Add Dairy: Pour in 1 cup heavy cream and 1 cup whole milk, whisking continuously until fully combined with the eggs.
4. Mix Flavorings: Stir in 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk the mixture until the sugar is completely dissolved and the custard base is smooth.
5. Arrange Bread: Lay the sliced brioche bread evenly in a 9×13 inch baking dish, ensuring slices are snug but not overlapping excessively.
6. Soak Bread: Pour the egg custard mixture over the bread slices, making sure each slice is well coated. Use a spatula to gently press the slices down so they thoroughly absorb the custard.
7. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight for maximum custard infusion.
8. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
9. Bring to Room Temperature: Remove the baking dish from the fridge and let it sit at room temperature for 10-15 minutes if soaked overnight.
10. Bake: Place the dish in the oven and bake for 30-35 minutes until the top is golden and custard is set. Check around 25 minutes and cover loosely with foil if browning too fast.
11. Cool: Let the French toast cool for about 5 minutes after baking to avoid breaking the custard layer.
12. Caramelize Sugar: Evenly sprinkle 1/2 cup granulated sugar on top. Using a kitchen torch, caramelize the sugar until it melts and forms a deep golden crust. Alternatively, broil for 1-2 minutes watching closely to prevent burning.
13. Harden Sugar Crust: Allow the caramelized sugar to cool and harden for a couple of minutes to achieve the signature crunchy top.
14. Serve: Cut the French toast into squares or rectangles for serving.
15. Garnish (Optional): Dust lightly with powdered sugar and add fresh berries to elevate both flavor and presentation.
16. Enjoy: Serve immediately and delight in the creamy custard texture combined with the crisp brûléed topping.

Notes

• Using high-quality brioche bread results in a richer, more tender French toast.
• Soaking the bread overnight improves flavor absorption and texture.
• A kitchen torch provides the best control for caramelizing sugar, but a broiler is a good alternative if a torch is unavailable.
• Be careful when caramelizing sugar under the broiler to avoid burning the sugar.
• This dish is best enjoyed fresh, as the caramelized topping softens over time.
• For a lighter version, you can substitute half-and-half for the heavy cream, but the custard will be less rich.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: French

Keywords: Crème Brûlée, French Toast, Brioche, Breakfast, Caramelized Sugar, Custard, Brunch, Decadent