Crème Brûlée French Toast Recipe
This Crème Brûlée French Toast recipe combines rich custard-soaked brioche with a crisp caramelized sugar topping for an elegant baked breakfast perfect for brunch or holidays.
Equipment
- baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- kitchen torch or broiler
Ingredients
- 8 slices brioche or challah bread (1-inch thick)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 tbsp granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish and arrange the bread slices in a slightly overlapping layer.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
- Pour the custard evenly over the bread and gently press the slices down to help absorption. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Let the dish sit at room temperature for 10 minutes before baking. Bake for 25–30 minutes until the edges are golden brown and the custard is fully set. Broil for 2–3 minutes at the end for extra texture if desired.
- Sprinkle a thin layer of sugar over the top and caramelize using a kitchen torch or broiler for 1–2 minutes until a glossy golden crust forms.
- Allow to cool slightly before serving. Top with fresh berries, powdered sugar, maple syrup, or whipped cream if desired.
Notes
Always allow the baked dish to rest before slicing. Use slightly stale bread for better absorption. Caramelize sugar just before serving for maximum crunch. For cleaner slices, use a sharp serrated knife. Adjust sweetness based on personal preference.