Crème Brûlée French Toast Recipe
Introduction
This Crème Brûlée French Toast is a decadent twist on a classic breakfast favorite. With its rich custard-soaked bread and caramelized sugar topping, it’s like enjoying a luxurious dessert for breakfast. Perfect for special mornings or brunch gatherings.
Ingredients
- 1 loaf of brioche or challah bread (12-14 slices)
- 4 large eggs
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup granulated sugar (or brown sugar)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1/2 teaspoon ground cinnamon (or nutmeg)
- Pinch of salt
Instructions
- Step 1: Cut the brioche or challah into thick slices and arrange them in a greased baking dish.
- Step 2: In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
- Step 3: Pour the custard mixture over the bread slices, pressing down gently to help the bread soak up the custard. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Step 4: Preheat your oven to 350°F (175°C).
- Step 5: Remove the dish from the refrigerator and bake for 25-30 minutes, or until the top is golden brown and the custard is set. For a crispier top, broil for an additional 2-3 minutes, watching carefully.
- Step 6: Sprinkle a thin layer of sugar evenly over the top. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Alternatively, place it under the broiler for one to two minutes, monitoring closely to prevent burning.
- Step 7: Let the French toast cool slightly before serving. Top with fresh berries, powdered sugar, and a drizzle of maple syrup if desired.
Tips & Variations
- Use day-old brioche or challah to help the bread absorb the custard without becoming too soggy.
- For a dairy-free version, substitute milk and cream with almond or oat milk and use coconut cream if desired.
- Try adding a splash of orange liqueur or a sprinkle of orange zest for a citrus twist.
- If you don’t have a kitchen torch, watching the French toast closely under the broiler works well for caramelizing the sugar.
Storage
Store any leftover Crème Brûlée French Toast covered in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to maintain the crispy topping, or use a microwave with caution to avoid sogginess. Reapply caramelized sugar after reheating if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this the night before?
Yes, soaking the bread overnight in the custard helps intensify the flavor and ensures the slices absorb the custard fully for a creamier texture.
What can I use if I don’t have brioche or challah?
Other sturdy, slightly sweet breads like Texas toast or French bread can work, but avoid very soft or thin slices that may fall apart when soaked.
PrintCrème Brûlée French Toast Recipe
Crème Brûlée French Toast is a decadent breakfast dish that combines rich custard-soaked brioche or challah bread with a crispy caramelized sugar topping, reminiscent of the classic French dessert crème brûlée. This recipe is perfect for a special brunch or holiday morning treat, offering a creamy, flavorful interior and a satisfyingly crisp top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus optional soaking overnight)
- Yield: Serves 6-8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
Bread
- 1 loaf of brioche or challah bread (12–14 slices)
Custard Mixture
- 4 large eggs
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup granulated sugar (or brown sugar)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1/2 teaspoon ground cinnamon (or nutmeg)
- Pinch of salt
Instructions
- Prepare the Bread: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish to ensure even soaking of the custard mixture.
- Make the Custard: In a mixing bowl, thoroughly whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard evenly over the arranged bread slices, pressing down gently to make sure each slice absorbs the mixture fully. Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld and the custard to soak in deeply.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully heat while the bread is soaking or just before baking.
- Bake the French Toast: Remove the soaked bread from the refrigerator and place it in the preheated oven. Bake for 25-30 minutes until the top turns golden brown and the custard is set. For an extra crispy top, you may broil the dish for an additional 2-3 minutes, keeping a close watch to prevent burning.
- Brûlée the Top: Evenly sprinkle a thin layer of granulated sugar over the baked French toast. Use a kitchen torch to caramelize the sugar, creating a crisp, golden crust characteristic of crème brûlée. Alternatively, place under the broiler for 1-2 minutes and watch carefully until caramelized.
- Serve: Allow the French toast to cool slightly before serving. Optionally, garnish with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup for enhanced flavor and presentation.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk and use non-dairy cream alternatives.
- Soaking the bread overnight results in a more custardy and flavorful dish.
- Using a kitchen torch to brûlée the top provides better control compared to the broiler method.
- Leftovers can be refrigerated for up to 2 days and gently reheated in a toaster oven or oven.
- Feel free to experiment with spices like nutmeg or cardamom for different flavor twists.
Keywords: Crème Brûlée French Toast, French Toast Recipe, Custard French Toast, Brûléed French Toast, Brioche Breakfast, Holiday Brunch
