If you have a soft spot for breakfast dishes that feel like a cozy hug on a plate, then you are absolutely going to fall in love with this Crème Brûlée French Toast Recipe. Imagine the decadence of silky custard-soaked bread baked to golden perfection, then topped with a crackly, caramelized sugar crust that shatters beneath your fork. It’s the perfect harmony of creamy, sweet, and crisp — a spectacular upgrade to classic French toast that effortlessly brings a touch of gourmet magic to your morning routine or weekend brunch. Trust me, every bite feels like a special occasion!
Ingredients You’ll Need
This Crème Brûlée French Toast Recipe shines because of its simple, high-quality ingredients. Each one plays a crucial role in building layers of flavor and texture — from the rich custard soak to the perfectly crisp, brûléed topping.
- Brioche or challah bread: Thick slices work best to absorb the custard without falling apart, giving a tender, buttery base.
- Large eggs: Eggs add richness and help bind the custard to the bread.
- Whole milk or dairy-free milk: Creates the creamy custard foundation, with options like almond or oat milk for non-dairy needs.
- Heavy cream or half-and-half: Boosts the luxurious texture of the custard beautifully.
- Granulated or brown sugar: Sweetens the custard and caramelizes wonderfully on top.
- Vanilla extract or vanilla bean paste: Offers a warm, aromatic note that elevates every bite.
- Ground cinnamon or nutmeg: Adds subtle spice that makes the dish feel comforting and festive.
- Pinch of salt: Balances the sweetness and enhances all the flavors.
How to Make Crème Brûlée French Toast Recipe
Step 1: Prepare the Bread
Begin by slicing your brioche or challah loaf into generous pieces, about 12 to 14 slices. Arrange these thick slices snugly in a greased baking dish—the thick cut is key for soaking up that custard without turning mushy. This cozy bed of bread is where the magic starts.
Step 2: Make the Custard
In a mixing bowl, whisk together your eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until the mixture is smooth and homogenous. This custard blend is what transforms simple bread into a creamy, melt-in-your-mouth delight.
Step 3: Soak the Bread
Pour the luscious custard evenly over the bread slices, pressing down gently to ensure every nook and cranny is bathed in flavor. Then cover the dish and let it rest in the fridge for at least 30 minutes — or better yet, overnight. The longer soak guarantees a custard-puffed, custardy dream come true.
Step 4: Preheat the Oven
About 30 minutes before baking, set your oven to 350°F (175°C). Warming the oven in advance ensures even cooking and a beautifully set custard.
Step 5: Bake the French Toast
Take your soaked bread out of the fridge and tuck it into the oven. Bake for 25 to 30 minutes until the top is golden and the custard feels firm to the touch. If you love an extra crispy top, pop it under the broiler for a few minutes, but watch carefully so it doesn’t burn.
Step 6: Brûlée the Top
Sprinkle a thin layer of sugar evenly across the top, then use a kitchen torch to caramelize it into that signature crunchy, crackling crust. No torch? No problem. Placing it under the broiler for a minute or two works just as well. This step is what brings the crème brûlée flair to this French toast and will have everyone swooning.
Step 7: Serve
Allow your masterpiece to cool just a bit before serving so the caramelized sugar sets perfectly. Add fresh berries for a pop of color, dust with powdered sugar, and drizzle maple syrup if you like your mornings a little sweeter. The combination of textures and flavors here is pure breakfast nirvana.
How to Serve Crème Brûlée French Toast Recipe
Garnishes
Enhance your Crème Brûlée French Toast Recipe with simple yet elegant garnishes. Fresh berries like raspberries, blueberries, or sliced strawberries add a juicy burst and vibrant color. A light dusting of powdered sugar gives an enchanting snowy look, while a subtle drizzle of pure maple syrup or honey adds an extra layer of sweetness that complements the brûléed top perfectly.
Side Dishes
This French toast shines as the centerpiece of any breakfast or brunch spread but pairs beautifully with sides such as crisp bacon or savory sausage to balance the sweetness. For a lighter side, serve with a refreshing fruit salad or a dollop of whipped cream for an indulgent treat.
Creative Ways to Present
For a show-stopping presentation, serve your Crème Brûlée French Toast Recipe in individual ramekins or small cast iron skillets straight from the oven for that rustic charm. Layer the French toast slices on a platter stacked high and sprinkle with edible flowers for an Instagram-worthy brunch. Personalize each portion with unique toppings like toasted nuts, chocolate shavings, or a sprinkle of sea salt to elevate the flavor even more.
Make Ahead and Storage
Storing Leftovers
Leftover Crème Brûlée French Toast keeps well in an airtight container in the refrigerator for up to 3 days. Keep the brûléed top intact if possible, but if it softens, you can easily re-crisp it before serving.
Freezing
If you want to save some for later, freeze individual portions wrapped tightly in plastic wrap and placed in freezer bags. They can last up to 2 months frozen. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers in a preheated oven at 325°F (160°C) for 10-15 minutes to warm through and revive that crisp top. Alternatively, a quick blast under the broiler for a minute or two will bring back the signature caramelized crust and fresh-baked feel.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While brioche and challah are recommended for their rich texture and ability to soak up custard, you can use other thick-cut breads like Texas toast or even a sturdy sourdough. Just make sure the bread is slightly stale for best absorption.
Is there a dairy-free option for the custard?
Yes! Swap whole milk and heavy cream for your favorite plant-based alternatives such as almond milk, oat milk, or coconut cream to keep this recipe dairy-free while still creamy and indulgent.
How long can I soak the bread without it getting too soggy?
The bread benefits from at least 30 minutes of soaking to absorb the custard well. Soaking overnight is ideal for maximum flavor and custardy texture, but avoid soaking more than 24 hours as the bread may break down too much.
Can I make this recipe gluten-free?
Definitely. Use gluten-free brioche or challah alternatives, or any gluten-free bread that you love. The soaking time and process remain the same, ensuring a delicious and inclusive breakfast treat.
What if I don’t have a kitchen torch for the brûlée step?
No worries! You can caramelize the sugar by placing the baked French toast under the broiler for 1-2 minutes. Just keep a close eye to prevent burning, and you’ll still get that amazing crispy, golden top.
Final Thoughts
There’s something truly special about this Crème Brûlée French Toast Recipe — it’s like treating yourself to a restaurant-worthy brunch from the comfort of home. The luscious custard, the perfectly baked bread, and that unforgettable caramelized sugar crust come together to create a dish that’s as indulgent as it is comforting. I can’t encourage you enough to give it a try; your mornings will never be the same once you’ve tasted this comforting, sweet delight!
Print
Crème Brûlée French Toast Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus soaking time)
- Yield: 12-14 slices
- Category: Breakfast
- Method: Baking
- Cuisine: French
Description
Crème Brûlée French Toast is a delicious twist on the classic breakfast dish, featuring thick slices of brioche or challah soaked in a rich custard mixture and baked to perfection. Topped with a caramelized sugar crust reminiscent of crème brûlée, this decadent treat offers a crispy, sweet finish that pairs beautifully with fresh berries and maple syrup.
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 they don’t stick during baking.
- Make the Custard: In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread slices, pressing down gently to help the bread absorb the custard thoroughly. Cover the dish and refrigerate for at least 30 minutes or preferably overnight to enhance flavor and texture.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the custard-soaked bread.
- Bake the French Toast: Remove the soaked bread from the refrigerator and bake in the preheated oven for 25-30 minutes until the top is golden brown and the custard is fully set. For an extra crispy top, broil for an additional 2-3 minutes, monitoring carefully to prevent burning.
- Brûlée the Top: Evenly sprinkle a thin layer of sugar over the baked French toast. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust, or alternatively, place it under the broiler for 1-2 minutes, watching closely to avoid burning.
- Serve: Allow the French toast to cool slightly. Serve topped with fresh berries, a light dusting of powdered sugar, and a drizzle of maple syrup as desired for an indulgent breakfast experience.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk and use plant-based cream alternatives.
- Soaking the bread overnight in the custard will result in a richer and more moist French toast.
- Be cautious while broiling or using the kitchen torch to caramelize the sugar to avoid burning the topping.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture retention.
