Crème Brûlée French Toast

Crème Brûlée French Toast turns a simple breakfast into a gourmet treat by blending the creamy richness of traditional crème brûlée with the soft, custardy texture of French toast. This dish is perfect for weekends or special occasions when you want to impress without spending hours in the kitchen. The caramelized sugar topping adds that satisfying crisp contrast that makes every bite memorable.

I first made this for a holiday brunch and now my family asks for it on every special morning. The combination of creamy custard and burnt sugar glaze never fails to wow.

Ingredients

• Brioche or challah bread: twelve to fourteen slices for a buttery base that absorbs custard perfectly
• Large eggs: provide richness and structure so the custard holds together nicely
• Whole milk: adds creaminess but almond or oat milk can be used for dairy-free needs
• Heavy cream: contributes to a luxurious, silky texture
• Granulated sugar: sweetens the custard while brown sugar can add a hint of molasses flavor
• Vanilla extract: enhances the overall flavor vanilla bean paste works well for a more intense taste
• Ground cinnamon: adds gentle warmth but nutmeg is a good alternative if preferred
• A pinch of salt: balances out the sweetness and deepens flavors
• Fresh berries: bring brightness and freshness as toppings
• Powdered sugar: is nice for a delicate finish before serving
• Maple syrup: is a classic complement that pairs beautifully

Step-by-Step Instructions

Slicing the Bread:

Cut your brioche or challah into thick 1-inch slices. Arrange them in a greased baking dish with slight overlaps so each piece can soak the custard evenly.

Making the Custard:

Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, and a pinch of salt in a large bowl until smooth. This custard mixture is the heart of the dish, creating that creamy interior.

Soaking the Bread:

Pour the custard over the arranged bread and press gently to help absorption. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for richer flavor and better texture.

Preheating the Oven:

Heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius which ensures even baking and a golden crust.

Baking the French Toast:

Take the dish from the refrigerator and bake uncovered for twenty-five to thirty minutes until golden on top and custard set. To add a crispy layer on top, briefly broil for two to three minutes while watching closely to avoid burning.

Caramelizing the Sugar:

Once baked, sprinkle granulated sugar evenly over the top. Using a kitchen torch, caramelize the sugar until crisp and golden. No torch? Place under the broiler for a minute or two but watch carefully to avoid burning.

Serving:

Let cool slightly before serving. Add fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup if you like. The contrast of textures and flavors here is what makes this dish unforgettable.

Bookmark

My favorite part is the caramelized sugar crust which reminds me of family brunches where everyone eagerly waits for that first crack of the torch. That crisp crunch paired with creamy custard perfectly hits the sweet spot.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a conventional oven or toaster oven at 350 degrees Fahrenheit for best texture. Avoid microwaving which can make the bread mushy. For longer storage, freeze custard-soaked slices individually wrapped in plastic, then thaw in the fridge before baking.

Ingredient substitutions

Use whole grain or gluten-free bread to make it healthier or accommodate dietary needs. Substitute heavy cream and whole milk with plant-based alternatives such as coconut or oat milk for a dairy-free version. For sweetening, natural options like honey or pure maple syrup work, or sugar substitutes if you prefer lower calories.

Serving suggestions

Serve with warm berry compote made by simmering mixed berries with a bit of sugar and orange or lemon juice for added brightness. A dollop of freshly whipped cream or mascarpone adds richness. Toasted nuts sprinkled on top bring a welcome crunch and nutty flavor contrast.

Cultural context

French toast itself is a dish with European roots going back centuries as a way to use up stale bread. Crème brûlée originated in France and is known for its creamy custard base topped with caramelized sugar. Combining these two creates a fusion that elevates humble breakfast ingredients into an elegant dish typically seen in French patisseries.

Pro Tips

• Make sure to soak the bread long enough for custard to penetrate fully but not so long it breaks down too much
• Using fresh vanilla extract or vanilla bean paste makes a noticeable difference in aroma and taste
• To maximize caramelization, use a kitchen torch for precision but keep a close eye if using the broiler to prevent burning

Common Recipe Questions

→ Can I use gluten-free bread for this dish?

Yes, substituting brioche or challah with gluten-free bread works well. Opt for thick slices to hold the custard properly.

→ How do I get a crisp caramelized top without a torch?

You can place the baked toast under a broiler for 1-2 minutes, watching carefully until the sugar melts and browns evenly.

→ What’s the best way to soak the bread evenly?

Arrange the slices overlapped in a baking dish and gently press the custard over them. Cover and chill for at least 30 minutes or overnight for deeper flavor.

→ Are there dairy-free alternatives for the custard?

Whole milk and cream can be replaced with almond, oat, or other plant-based milks. Adjust soaking time slightly as texture may vary.

→ How should leftovers be stored and reheated?

Store leftover portions in an airtight container in the fridge up to 3 days. Reheat in a toaster oven or conventional oven for best texture, avoiding microwaving.

→ Can the custard be prepared the night before?

Yes, preparing custard ahead and soaking the bread overnight enhances flavor and eases morning prep.