Crème Brûlée French Toast Recipe
Introduction
Crème Brûlée French Toast offers a delightful twist on a classic breakfast favorite by combining the rich custard flavor of crème brûlée with soft, custardy bread. This recipe is perfect for a special brunch or cozy weekend morning treat.
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
- Step 1: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish.
- Step 2: In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until fully combined.
- Step 3: Pour the custard mixture evenly over the bread slices, gently pressing down to help the bread absorb the custard. Cover the dish and refrigerate for at least 30 minutes or overnight for best results.
- Step 4: Preheat your oven to 350°F (175°C).
- Step 5: Remove the baking dish from the refrigerator and bake for 25-30 minutes, until the custard is set and the top is golden brown. For a crispier top, broil for 2-3 minutes, watching carefully to avoid burning.
- Step 6: Sprinkle a thin, even layer of sugar over the top of the French toast. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Alternatively, place it under the broiler for 1-2 minutes, watching closely.
- Step 7: Allow the French toast to cool slightly before serving. Optionally, top with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup.
Tips & Variations
- Use day-old brioche or challah for better custard absorption and texture.
- Substitute almond or oat milk to make this recipe dairy-free without sacrificing creaminess.
- For a spiced twist, add a dash of ground nutmeg or cardamom alongside cinnamon.
- If you don’t have a kitchen torch, keep a close eye on the broiler to prevent burning when caramelizing sugar.
- Serve with fresh fruit or a dollop of whipped cream for an extra indulgent touch.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 300°F (150°C) for 10-15 minutes to preserve the crispy sugar crust. Avoid microwaving as it can soften the caramelized topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, soaking the bread overnight allows the custard to infuse deeply and improves the flavor and texture. You can bake it fresh the next morning or whenever you’re ready.
What can I use if I don’t have a kitchen torch?
You can place the French toast under the oven broiler for a minute or two to caramelize the sugar. Watch closely to prevent burning and ensure an even crispy top.
PrintCrème Brûlée French Toast Recipe
This Crème Brûlée French Toast recipe transforms classic French toast into a decadent brunch treat by soaking thick slices of brioche or challah bread in a rich custard mixture, baking until golden and set, and finishing with a caramelized sugar crust reminiscent of crème brûlée. It’s perfect for a special breakfast or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes to overnight soaking (minimum 45 minutes active time)
- Yield: Serves 6-8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
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
Instructions
- Prepare the Bread: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish to prepare for soaking.
- Make the Custard: In a medium bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and thoroughly combined.
- Soak the Bread: Pour the custard over the arranged bread slices, gently pressing them down to ensure they absorb the custard fully. Cover the dish and refrigerate for at least 30 minutes, though soaking overnight yields the best flavor and texture.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while the bread soaks or just before baking.
- Bake the French Toast: Remove the soaked bread from the refrigerator and bake uncovered for 25 to 30 minutes, or until the top is golden brown and the custard is set. For an extra crispy top, you can broil the dish for 2 to 3 minutes, watching carefully to avoid burning.
- Brûlée the Top: Evenly sprinkle a thin layer of granulated sugar over the surface of the baked French toast. Use a kitchen torch to carefully caramelize the sugar layer until it forms a crisp, golden crust. Alternatively, place the dish under the broiler for 1 to 2 minutes, monitoring closely to achieve the desired caramelization.
- Serve: Allow the French toast to cool slightly before serving. Optionally, top with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup for added flavor and presentation.
Notes
- Brioche or challah breads provide the best texture for this recipe due to their buttery crumb.
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk and a plant-based cream alternative.
- Leftover French toast can be refrigerated for up to 3 days and reheated in the oven or toaster oven to maintain crispness.
- When caramelizing the sugar on top, ensure you use short bursts with the kitchen torch to prevent burning.
- Soaking the bread overnight allows for a more custard-like texture and enhanced flavors.
Keywords: Crème Brûlée French Toast, French Toast, Brunch Recipe, Baked French Toast, Custard Soaked Bread, Dessert-Inspired Breakfast
