Crème Brûlée French Toast: The Ultimate Guide to a Luxurious Breakfast Classic
Crème Brûlée French Toast is the perfect combination of two classic favorites: rich, custardy French toast and the crisp caramelized sugar topping of crème brûlée. This baked version is easy to prepare, great for breakfast or brunch, and impressive enough for special occasions. With a soft interior and crackly caramel crust, every bite feels indulgent yet comforting.
Ingredients
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1 loaf brioche or challah bread (12–14 slices)
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4 large eggs
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1 cup whole milk (or almond/oat milk for dairy-free)
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1/2 cup heavy cream (or half-and-half)
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1/2 cup granulated sugar (or brown sugar)
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1 tablespoon vanilla extract (or vanilla bean paste)
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1/2 teaspoon ground cinnamon (or nutmeg)
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Pinch of salt
For the Brûlée Topping
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2–3 tablespoons granulated sugar
Optional Toppings
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Fresh berries
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Powdered sugar
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Maple syrup
Instructions
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Prepare the Bread
Slice the brioche or challah into thick slices and arrange them in a greased baking dish. -
Make the Custard
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth. -
Soak the Bread
Pour the custard mixture evenly over the bread. Press gently so all slices absorb the liquid.
Cover and refrigerate for at least 30 minutes, or overnight for best flavor. -
Preheat the Oven
Preheat oven to 350°F (175°C). -
Bake
Bake uncovered for 25–30 minutes, until the top is golden and the custard is set. -
Brûlée the Top
Sprinkle a thin, even layer of sugar over the baked French toast.
Use a kitchen torch to caramelize until golden and crisp, or place under the broiler for 1–2 minutes, watching closely. -
Serve
Let cool slightly, then top with berries, powdered sugar, and maple syrup if desired.
Notes
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Use slightly stale bread for better absorption.
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Letting the dish rest overnight deepens flavor and improves texture.
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For extra crunch, add a second light layer of sugar and torch again.
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Serve immediately after brûléeing so the top stays crisp.