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Crème Brûlée French Toast Recipe

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★★★★★

4.5 from 106 reviews

Indulge in a luxurious breakfast treat with this Crème Brûlée French Toast recipe. Thick slices of brioche or challah bread are soaked in a rich custard made from eggs, cream, and vanilla, then baked to perfection. Finished with a crisp, caramelized sugar topping reminiscent of classic crème brûlée, this dish combines creamy textures and crunchy sweetness for an unforgettable start to your day.

Ingredients

Scale

Main 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

  1. Prepare the Bread: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish, ensuring they fit snugly.
  2. Make the Custard: In a mixing bowl, 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.
  3. Soak the Bread: Pour the custard mixture evenly over the bread slices, pressing down gently so each slice soaks up the custard thoroughly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to meld and the bread to absorb the custard deeply.
  4. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while the bread completes soaking.
  5. Bake the French Toast: Remove the dish from the refrigerator and bake uncovered for 25-30 minutes, or until the top is beautifully golden brown and the custard is fully set in the center. For an extra crispy top, you may broil it for an additional 2-3 minutes—just watch carefully to avoid burning.
  6. Brûlée the Top: Sprinkle a thin, even layer of granulated sugar across the surface of the baked French toast. Using a kitchen torch, carefully caramelize the sugar into a crisp, golden crust. Alternatively, place the dish under the broiler for 1-2 minutes, keeping a close eye to achieve the perfect caramelization without burning.
  7. Serve: Allow the French toast to cool slightly before serving to let the custard set further. Garnish with fresh berries, a light dusting of powdered sugar, and a drizzle of maple syrup for a decadent, restaurant-quality breakfast.

Notes

  • Brioche or challah bread are preferred for their rich texture, but thick slices of French bread can be used.
  • For a dairy-free version, substitute milk and cream with almond or oat milk and a suitable non-dairy cream.
  • Soaking overnight enhances flavors and creates a creamier texture.
  • If you don’t have a kitchen torch, broiling works well to caramelize the sugar but requires close attention.
  • Store leftovers covered in the refrigerator for up to 2 days and reheat gently before serving.

Keywords: crème brûlée french toast, baked french toast, custard soaked bread, caramelized sugar topping, brunch recipe

Find it online: https://kitchenbyrita.com/creme-brulee-french-toast-recipe/