Crème Brûlée French Toast

This Crème Brûlée French Toast transforms a classic breakfast into a decadent treat perfect for special mornings or cozy weekends. With custardy soaked bread and a crisp caramelized sugar topping, it offers a delightful contrast of textures that make brunch something to look forward to.

I first made this for a holiday brunch, and it quickly became the star of the table with everyone asking for seconds or the recipe itself.

Ingredients

• Brioche or challah loaf: rich, tender bread that absorbs custard beautifully, choose fresh but slightly firm slices for best soaking
• Large eggs: create the custard base that binds and enriches the bread
• Whole milk or a plant based milk: adds creaminess, select full fat for a luscious texture
• Heavy cream or half and half: intensifies the custard for a silky finish
• Granulated sugar or brown sugar: sweetens the custard and provides sugar for the brûlée crust
• Vanilla extract or vanilla bean paste: infuses warm aromatic notes, opt for pure vanilla for depth
• Ground cinnamon or nutmeg: adds subtle spice and warmth, freshly ground if possible
• Pinch of salt: balances sweetness and enhances all flavors

Instructions

Prepare the Bread:

Cut the brioche or challah into thick slices approximately one inch thick. Arrange them carefully in a greased baking dish so that each slice fits snugly. This will ensure every piece soaks evenly without sliding around.

Make the Custard:

In a medium mixing bowl, whisk together the eggs thoroughly with the milk, cream, sugar, vanilla, cinnamon, and salt. Blend until the sugar dissolves and the mixture is smooth and homogenous, which creates a silky custard for the bread.

Soak the Bread:

Pour the custard evenly over the bread slices, pressing down gently with a spatula or your hands to force the liquid into the slices so they soak well. Cover the dish with plastic wrap or a lid and place it in the refrigerator. Soak for at least 30 minutes, though letting it rest overnight will allow deeper flavor penetration and custard absorption.

Preheat the Oven:

Set your oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and allow it to reach temperature fully before baking. A consistent oven heat is key to cooking the custard through without drying.

Bake the French Toast:

Take the dish from the fridge and place it in the preheated oven. Bake for 25 to 30 minutes until the top is lightly golden and the custard is set but still soft in the middle. For a crispier top, switch to broil for the last 2 to 3 minutes, keeping a close eye to prevent burning.

Brûlée the Top:

Sprinkle a thin, even layer of sugar across the surface of the baked French toast. Use a kitchen torch to caramelize the sugar until it melts, bubbles, and hardens into a glossy, crispy crust. If you do not have a torch, place the dish under the broiler for a minute or two, watching very carefully to achieve the same effect without burning.

Serve:

Allow the French toast to cool for a few minutes to let the crust harden fully. Serve with fresh berries, a light dusting of powdered sugar, and a drizzle of warm maple syrup or honey to complement the caramelized topping.

I love the crunchy sugar crust most of all. It reminds me of a cozy winter morning when my family sat around the table slow savoring the first bites. That crisp top paired with soft, custardy bread is pure comfort food magic.

Storage Tips

Store leftovers tightly covered in the fridge for up to three days. Reheat gently in a skillet or toaster oven to bring back crispness on top rather than microwaving, which can soften the crust. For making ahead, soak overnight and bake fresh in the morning for the best texture.

Ingredient Substitutions

Swap whole milk and cream for almond milk and coconut cream if avoiding dairy, but keep fat content high for similar custard richness. Use coconut sugar or superfine sugar if you want options for the brûlée crust that caramelize nicely.

Serving Suggestions

Serve with fresh berries such as raspberries or blueberries to add brightness and slight tartness that contrasts the sweet custard. A small spoonful of whipped cream or a drizzle of caramel sauce takes it into decadent dessert territory.

Make it the night before for the creamiest texture and brûlée the top just before serving for best crunch. It’s a brunch showstopper that’s surprisingly easy to pull off.

Common Questions About Recipes

→ What type of bread works best?

Thick slices of brioche or challah hold custard well and provide a rich, tender base.

→ Can I use dairy-free milk?

Yes, almond or oat milk can replace whole milk for a dairy-free option without losing creaminess.

→ How do I achieve the caramelized crust?

Sprinkle sugar on top and use a kitchen torch or broiler to caramelize the surface until crisp and golden.

→ Is soaking the bread important?

Soaking allows the bread to absorb custard deeply, ensuring moistness and flavor throughout.

→ Can the dish be prepared in advance?

Yes, soaking overnight in the fridge enhances custard absorption and intensifies flavor before baking.