Creme Brulee French Toast

Crème brûlée French toast brings the elegance of dessert to the breakfast table. Imagine thick slices of brioche soaked in rich vanilla custard, then baked until golden and crowned with a crackly caramelized sugar crust. This recipe guarantees a stunning brunch centerpiece that feels both indulgent and comforting. Whether you are hosting friends or treating your family to something special, each bite promises pure decadence.

Every time I serve this, people cannot believe how simple it really is. I first whipped it up for a holiday brunch, and the caramelized top had everyone grinning like kids.

Ingredients

• Brioche or challah bread: thick soft slices absorb the custard best and hold their shape after soaking Choose a loaf that feels heavy for its size and check that the crumb is tight for less sogginess
• Large eggs: make the custard extra silky and help bind everything together Look for eggs with rich yellow yolks for deeper flavor
• Whole milk or almond oat milk: main base for the custard For creaminess with less richness, stick to whole milk but almond or oat milk keeps things lighter or dairy free
• Heavy cream or half and half: adds indulgence with its richness Go for dairy cream that is fresh and sweet smelling or choose a trusted dairy free version
• Granulated sugar or brown sugar: sugar is essential for both sweetness and for that signature brûlée finish Brown sugar brings a toffee note if you prefer
• Vanilla extract or vanilla bean paste: deep classic flavor Paste gives beautiful flecks and a stronger fragrance
• Ground cinnamon or nutmeg: warm spice to round out flavors Choose freshly ground if you can for aromatic intensity
• Pinch of salt: just enough to enhance and balance the sweet notes
• Additional granulated sugar for brûléeing: this is key for the signature glassy crust Use plain white sugar for best caramelization

Step-by-Step Instructions

Prepare the Bread:

Cut the brioche or challah into generous slices about an inch thick and lay them in a buttered baking dish so each piece sits snugly Side by side placement ensures even custard absorption

Make the Custard:

Crack the eggs into a large mixing bowl and whisk until yolks and whites are thoroughly combined Pour in the milk cream sugar vanilla cinnamon and salt Whisk for two to three minutes for a perfectly blended custard and no stray lumps

Soak the Bread:

Slowly pour the custard mixture over the bread slices making sure every piece is fully moistened Press gently so the bread soaks up every bit Cover the dish tightly and refrigerate at least thirty minutes or overnight for deeper flavor and texture

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and give it plenty of time to get evenly hot before baking

Bake the French Toast:

Take the dish out of the fridge and let it sit at room temperature for about fifteen minutes to take the chill off Transfer to the oven and bake for twenty five to thirty minutes The bread should turn golden and puff up and the custard will set with only a slight jiggle If you want a crunchier top switch to broil for two to three minutes But keep a close watch

Brûlée the Top:

Once baked sprinkle a fine even layer of granulated sugar across the surface Use a kitchen torch to evenly caramelize the sugar until you see a glassy amber surface forming Alternatively place under the broiler for a minute or so but do not walk away Sugar burns fast

Serve:

Let the French toast cool a few minutes so the sugar crust hardens Serve warm topped with fresh berries a dusting of powdered sugar or a drizzle of maple syrup for extra luxury

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My favorite ingredient is the vanilla bean paste It smells incredible and adds speckles that make every slice feel extra special My family loves cracking through the sugar crust together and deciding which toppings to pile on

Storage Tips

Leftover crème brûlée French toast keeps well for up to three days stored in an airtight container in the fridge When reheating place slices in the oven at a moderate temperature to get them warm without steaming away the crunchy top If reheating in the microwave the texture will be softer but still delicious

Ingredient Substitutions

If you cannot find brioche or challah sturdy sandwich bread will work in a pinch but avoid anything too airy For a less rich version replace half the cream with more milk If cinnamon is not your favorite swap it for cardamom or leave it out entirely

Serving Suggestions

Add a finishing touch with a dollop of whipped cream and some chocolate shavings For a fresh bite serve with sliced strawberries or bananas Guests love when I put out little bowls of toppings so everyone can build their own plate

A Little History

Crème brûlée itself dates back to seventeenth century France with its signature caramelized sugar top French toast has even older roots appearing in recipes from ancient Rome Bringing these two classics together gives you the best of both worlds history and comfort in every bite

Frequently Asked Questions

→ What type of bread works best for this?

Brioche or challah are highly recommended due to their rich, buttery flavor and ability to soak up the custard without becoming soggy.

→ How long should I soak the bread?

At least 30 minutes, but overnight soaking is highly recommended for the best flavor penetration and texture.

→ Can I brûlée the sugar without a kitchen torch?

Yes, you can use the broiler. However, watch it very carefully as it can burn quickly. Keep a close eye and remove it as soon as the sugar is caramelized.

→ What are some good topping options?

Fresh berries, powdered sugar, maple syrup, sliced bananas, chopped nuts, chocolate shavings, or a dollop of whipped cream are all great choices.

→ Can I make this dairy-free?

Yes! Use almond or oat milk instead of cow's milk, and a dairy-free heavy cream alternative in the custard.

→ How should I store leftovers?

Store leftover French toast in the refrigerator for up to 3 days. Reheat in the oven or microwave.