Crème Brûlée French Toast
The morning that changed my brunch game I still remember the first time I made Crème Brûlée French Toast for a sleepy Sunday morning crowd of friends. The house smelled like vanilla and butter, the tops crackled under the blowtorch with that satisfying hiss, and everyone paused mid-conversation to take the first bite. If you…
The morning that changed my brunch game
I still remember the first time I made Crème Brûlée French Toast for a sleepy Sunday morning crowd of friends. The house smelled like vanilla and butter, the tops crackled under the blowtorch with that satisfying hiss, and everyone paused mid-conversation to take the first bite. If you like decadent breakfast that flirts with dessert, this is the thing you make when you want applause. If you want ideas for other impressive French toast twists, I once adapted elements from a baked cardamom-saffron French toast that taught me how much a small spice can change everything.
The secret behind perfect Crème Brûlée French Toast
This recipe is deceptively simple in ingredients but rich in payoff. You’ll need one loaf of brioche or French bread, 4 large eggs, 1 cup heavy cream, 1 cup milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. For that final caramelized finish there’s 1/4 cup brown sugar, and if you like, fresh fruit for serving. I like brioche for its buttery crumb because it soaks up the custard without falling apart.
Start by slicing the brioche or French bread into thick slices. In a mixing bowl I whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and glossy. Then I dip each slice of bread into the mixture, letting them sit and soak for a few minutes so the custard really penetrates the bread. While they soak I preheat the oven to 375°F (190°C) and grease a baking dish; getting the oven temperature right makes the difference between a custardy inside and a soggy one.
A tip I always pass along is to use slightly stale bread. Fresh bread soaks up too fast and can disintegrate; day-old brioche holds shape and becomes custardy without collapsing. Also, if you’re in a rush, slice the loaf a bit thinner, but remember thicker slices give you those indulgent pockets of custard.
Getting the texture just right
Once the slices have had a few minutes in the custard, I arrange the soaked bread slices in the greased baking dish so they fit snugly but not overcrowded. Any remaining custard gets poured over the arranged bread, and I let it sit for about 10 minutes to give every nook a chance to hydrate. That little pause is one of my three non-negotiable tips; it evens out the texture.
The dish goes into the oven at 375°F (190°C) and bakes for 25 to 30 minutes, until the top is golden brown and the center feels set when you gently press it. You’ll know it’s done right when the outside is a warm golden color, the top has a slight Spring to it, and a knife inserted into the center comes out mostly clean with just a hint of custard. If you prefer, this technique also scales to a breakfast casserole version—I’ve adapted it into heartier formats like that blueberry cream cheese bake I make for holidays, which you can peek at for structure ideas at blueberry cream cheese French toast casserole.
One practical tip: if you think the top is browning too quickly but the center still seems wobbly, tent the dish lightly with foil and keep baking. And, if you don’t have a kitchen torch, a brief turn under a broiler will work, but watch it like a hawk; caramelization goes from perfect to charred in seconds.
The best part, the caramel crack and what to serve with it
After the bake comes the show. Once the bread is out of the oven and still warm I sprinkle 1/4 cup brown sugar evenly on top. Then I use a kitchen torch to caramelize the sugar until it forms that crisp, glassy layer that snaps when you cut into it. The sound alone is worth the effort. If you don’t have a torch, as I said, a broiler works but I keep the rack several inches away and watch closely.
Serve warm. Fresh berries—strawberries, raspberries, or a handful of blueberries—add acidity that cuts the richness, and a spoonful of crème fraîche or lightly whipped cream makes it feel even more celebratory. Coffee or a bright citrusy tea pairs beautifully. Another tip: don’t caramelize the sugar until just before serving if you plan to store leftovers, because that crust will soften over time.
A few things I’ve learned, variations, and leftovers
I love this recipe because it hits so many senses at once: the smell of vanilla and baked bread, the soft pillowy interior, the contrast of the brittle caramel top. Over the years I’ve developed little tricks. One is to let the eggs and dairy come to room temperature for a silkier custard. Another is to stir in a teaspoon of orange zest to the custard if I want a bright counterpoint. A third is to add a splash of dark rum or orange liqueur for an adult brunch twist.
If you want variations, try dusting the top with a pinch of cinnamon before caramelizing for warm spice, or fold a smear of mascarpone between two slices before baking for an extra creamy center. For a more fruity approach you can layer thin apple slices or banana between the custard-soaked bread, creating a sort of French toast gratin. And if you’re thinking ahead for a crowd, this can be made partly in advance: assemble and let it soak in the dish covered in the fridge overnight, then bake in the morning. Just be sure to wait to sprinkle and torch the brown sugar until right before serving so you keep that crisp top.
Leftovers keep well. I store cooled slices in an airtight container in the refrigerator for up to three days. To reheat, I revive them gently in a 300°F oven or a toaster oven to restore some crispness. Avoid microwaving unless you plan to eat it quickly; the microwave makes the caramel top chewy and the custard rubbery.
Conclusion
If you want another take on this dessert-for-breakfast idea, check out this alternate version for inspiration: Creme Brulee French Toast – AnotherFoodBlogger.
There you go: Crème Brûlée French Toast, the kind of recipe you make when you want your kitchen to smell like a bakery and your friends to smile. It’s a little theatrical, very forgiving, and every time I make it someone asks for the recipe. Try it once, keep the torch handy, and don’t be surprised if it becomes your favorite excuse to host brunch.
Crème Brûlée French Toast
Ingredients
Method
- Slice the brioche or French bread into thick slices.
- In a mixing bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until smooth and glossy.
- Dip each slice of bread into the mixture and let them soak for a few minutes.
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Arrange the soaked bread slices in the greased baking dish, pouring any remaining custard over it.
- Let the dish sit for about 10 minutes before baking.
- Bake in the preheated oven for 25 to 30 minutes, until golden brown and set.
- Once baked, sprinkle brown sugar evenly on top and use a kitchen torch to caramelize until a crisp layer forms.
- Serve warm with fresh berries and a spoonful of crème fraîche or whipped cream.
