Description
This Crème Brûlée French Toast recipe transforms classic French toast into a luxurious, custardy breakfast treat with a caramelized, crispy sugar topping reminiscent of crème brûlée. Made with rich brioche or challah bread soaked in a vanilla-cinnamon custard, then baked and finished with a brûléed sugar crust, it’s perfect for special occasions or a decadent weekend brunch.
Ingredients
Scale
Bread
- 1 loaf of brioche or challah bread (12-14 slices)
Custard
- 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, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard evenly over the bread slices, pressing down gently to help the bread absorb the liquid. Cover the dish and refrigerate for at least 30 minutes, or ideally overnight, to allow full infusion of flavors.
- Preheat the Oven: Set your oven to 350°F (175°C) so it reaches the perfect temperature by the time you’re ready to bake.
- Bake the French Toast: Take the dish out of the refrigerator and bake for 25 to 30 minutes, or until the custard is set and the top turns golden brown. For an extra crispy and browned top, you can broil it for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Brûlée the Top: Sprinkle a thin, even layer of sugar over the baked French toast. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Alternatively, place the dish under a broiler for 1-2 minutes, keeping a close eye to avoid burning.
- Serve: Allow the French toast to cool slightly before serving. Garnish with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup if desired for an extra touch of sweetness.
Notes
- Using brioche or challah bread is ideal as their rich texture absorbs the custard beautifully and yields a tender interior.
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk; however, the custard may be slightly less rich.
- Soaking the bread overnight enhances flavor and texture but a minimum of 30 minutes will still produce good results.
- If you don’t have a kitchen torch, broiling the sugar topping works well but watch carefully to avoid burning.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
