Crème Brûlée French Toast

This Crème Brûlée French Toast turns ordinary weekend brunch into a glittering, hotel-style treat. Thick slices of brioche soak in a rich custard, then bake until custardy and finish with a crackling brown sugar crust for that signature brûlée snap. It’s visually stunning and effortless to prepare ahead, meaning you can wake up to almost-ready decadence. If you love fun twists on breakfast classics, also try this apple pie French toast casserole for another show-stopping morning option.

Why This Recipe Is a Great Choice

This version borrows the elegant caramelized top of crème brûlée and pairs it with the comfort of French toast, creating a balance between crisp sugar and tender custard. Baking the soaked bread makes it easy to serve a crowd without standing at the stove flipping slices, and the overnight soak deepens flavor so every bite is uniformly rich. The finish with brown sugar and a torch gives you an eye-catching golden crust that makes guests smile. Use brioche or any thick, day-old loaf for the best custard absorption and texture. It’s perfect for a cozy brunch or a celebratory breakfast where presentation matters.

Flavor and Texture

The depth of the custard comes from the heavy cream and milk, which give the interior a silky, melt-in-your-mouth feel that contrasts beautifully with the crunchy caramelized top. Vanilla brings warmth and rounds the sweetness, while a hint of salt brightens the overall profile so it never tastes flat. Brioche adds buttery richness and a soft crumb that soaks evenly; sturdier breads like challah or Texas toast will also work if you prefer. The brown sugar torching creates a thin, glassy shell that shatters delightfully, releasing the soft, creamy toast beneath.

Ingredients

– 8 slices of brioche or thick bread
– 4 large eggs
– 1 cup heavy cream
– 1 cup milk
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup brown sugar (for caramelizing)
– Optional toppings: fresh berries, whipped cream, maple syrup

Step by Step Instructions

1. In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until well combined.
2. Dip each slice of bread into the mixture, ensuring both sides are coated.
3. Place the coated bread slices in a greased baking dish.
4. Cover and refrigerate for at least 1 hour or overnight.
5. Preheat your oven to 350°F (175°C).
6. Bake the French toast for 25-30 minutes until set and lightly golden.
7. Remove from the oven, sprinkle brown sugar evenly on top, and use a kitchen torch to caramelize until golden and bubbly.
8. Serve warm with optional toppings like fresh berries, whipped cream, or maple syrup.

Tips for Best Results

Use slightly stale brioche so the custard soaks in without dissolving the slice; fresh loaves can become too mushy. If you don’t have a torch, broil for a minute or two while watching carefully to avoid burning. For extra richness, replace a quarter of the milk with more heavy cream; for a lighter touch, use all milk and skip the heavy cream. Always spread the brown sugar evenly and tap the baking dish lightly to level it before torching. If you want a savory contrast, serve with a small dish of ricotta lightly sweetened on the side or pair with a savory toast like cheesy egg toast for a complete brunch spread.

Storage and Make Ahead

This French toast bakes well from a chilled state; assemble and refrigerate overnight, then bake in the morning to save time. Leftovers keep in an airtight container for up to three days in the refrigerator; reheat briefly in the oven to restore texture before torching the top again. You can also freeze individual slices after baking and cool completely; thaw in the fridge and reheat in a 325°F oven until warmed through, then finish with a sprinkle of brown sugar and torching.

Final Thought

Crème Brûlée French Toast is the kind of recipe that looks like effort but plays nicely with prepping ahead, so you can relax and enjoy the moment. The contrast between the creamy interior and the glassy caramel top is as delightful to eat as it is to photograph. Serve with seasonal berries and a dusting of powdered sugar for an added visual pop.

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