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Crème Brûlée French Toast Recipe

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★★★★★

4.5 from 53 reviews

This Crème Brûlée French Toast is a decadent breakfast treat combining the custardy richness of crème brûlée with the comforting texture of French toast. Thick slices of brioche or challah bread are soaked in a creamy mixture of eggs, milk, and vanilla, baked to golden perfection, and then topped with a crispy caramelized sugar crust for a delightful contrast in textures. Serve it with fresh berries and maple syrup for an indulgent start to your day.

Ingredients

Scale

Bread

  • 1 loaf of brioche or challah bread (12–14 slices)

Custard Mixture

  • 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

Topping

  • Thin layer of granulated sugar for caramelizing
  • Fresh berries, for serving (optional)
  • Powdered sugar, for dusting (optional)
  • Maple syrup, for drizzling (optional)

Instructions

  1. Prepare the Bread: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish to create the base for soaking the custard mixture.
  2. Make the Custard: In a large 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 over the bread slices in the baking dish. Gently press down the bread to ensure each slice absorbs the custard thoroughly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow deep soaking.
  4. Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) to ensure an even and gentle cooking process.
  5. Bake the French Toast: Remove the soaked bread from the refrigerator and bake in the preheated oven for 25-30 minutes, or until the custard is set and the top is beautifully golden brown. For a crispier top, optionally broil for 2-3 minutes, watching carefully to avoid burning.
  6. Brûlée the Top: Evenly sprinkle a thin layer of granulated sugar over the baked French toast. Using a kitchen torch, caramelize the sugar until it forms a crisp, shiny crust. Alternatively, place the dish under the broiler for 1-2 minutes to achieve a similar effect, keeping a close eye to prevent burning.
  7. Serve: Allow the Crème Brûlée French Toast to cool slightly before serving. Top with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup if desired for an extra touch of sweetness and color.

Notes

  • For a dairy-free version, substitute whole milk and heavy cream with almond milk or oat milk and use dairy-free cream alternatives.
  • Overnight soaking deeply infuses the bread with custard, resulting in extra creamy French toast.
  • Use a kitchen torch for best caramelization results of the sugar topping; a broiler works as a good alternative but requires close attention.
  • Brioche or challah bread is preferred for its rich texture, but any thick, sturdy bread can work.
  • If you prefer a spiced flavor, nutmeg can be used instead of cinnamon or combined.
  • To add a crunchy texture beneath the custard layer, sprinkle crushed nuts before baking (optional).

Keywords: Crème brûlée French toast, baked French toast, custard-soaked bread, brunch recipe, decadent breakfast, caramelized sugar topping

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