This Crème Brûlée French Toast recipe transforms classic French toast into a decadent breakfast treat inspired by the rich custard and caramelized sugar topping of the traditional dessert. Thick slices of brioche or challah bread are soaked in a creamy, vanilla-infused custard, baked until golden, and finished with a crisp brûléed sugar crust. Perfect for a special brunch or indulgent weekend morning.
Total Time:50 minutes
Yield:6 servings
Ingredients
Bread
1 loaf brioche or challah bread (12-14 slices)
Custard
4 large eggs
1 cup whole milk (or almond/oat milk for dairy-free)
Prepare the Bread: Cut the brioche or challah into thick slices and arrange them evenly in a greased baking dish.
Make the Custard: In a mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and 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 custard. Cover the dish and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor and a custardy texture.
Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and allow it to fully preheat.
Bake the French Toast: Take the baking dish out of the refrigerator, and bake the French toast for 30 minutes, or until the custard is set and the top is golden brown. For a crispier top, switch the oven to broil and broil for 2-3 minutes while watching closely to prevent burning.
Brûlée the Top: Sprinkle a thin, even layer of sugar on top of the baked French toast. Using a kitchen torch, carefully caramelize the sugar until it forms a firm, crispy crust. If you do not have a torch, place under the broiler for 1-2 minutes and watch carefully to avoid burning.
Serve: Allow the French toast to cool slightly before serving. Optionally garnish with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup for extra sweetness and presentation.
Notes
For a dairy-free version, substitute whole milk with almond or oat milk and use coconut cream instead of heavy cream.
Press the bread gently into the custard to ensure better absorption and a creamier texture.
Soaking the bread overnight enhances flavor and custard consistency.
If you do not have a kitchen torch, the broiler method works well for caramelizing the sugar topping.
Use day-old brioche or challah bread for best texture and to prevent sogginess.
Leftovers can be stored covered in the fridge for up to 2 days and reheated gently in the oven.
