French Toast à la Crème Brûlée Recipe
Introduction
French Toast à la Crème Brûlée is a decadent twist on a classic breakfast favorite, combining rich custard-soaked bread with a crisp, caramelized sugar topping. This elegant dish is perfect for special mornings or brunch gatherings, offering a creamy, sweet experience in every bite.
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 in a greased baking dish.
- Step 2: In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
- Step 3: Pour the custard mixture over the bread slices, pressing down gently to make sure they soak up the liquid. Cover 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 dish from the refrigerator and bake for 25-30 minutes, until the top is golden and the custard is set. For an extra crispy top, broil for 2-3 minutes, watching carefully.
- Step 6: Sprinkle a thin layer of sugar over the top and use a kitchen torch to caramelize it into a crispy, golden crust. Alternatively, place it under the broiler for a minute or two, keeping a close eye to prevent burning.
- Step 7: Allow the French toast to cool slightly before serving. Garnish with fresh berries, powdered sugar, and a drizzle of maple syrup if you like.
Tips & Variations
- For a dairy-free version, use almond or oat milk and substitute heavy cream with coconut cream or a non-dairy creamer.
- Swap cinnamon for nutmeg or add a pinch of cardamom for a different spice profile.
- Use day-old bread for better soaking as it will absorb the custard without becoming too soggy.
- If you don’t have a kitchen torch, broiling the sugar topping works well—just watch it closely to avoid burning.
Storage
Store leftover French Toast à la Crème Brûlée in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) to maintain its crisp top, or microwave briefly on low power. The caramelized sugar crust may soften after storage but will still add flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this French toast the night before?
Yes, soaking the bread overnight in the custard ensures maximum flavor and a custardy texture. Just cover and refrigerate the baking dish before baking the next day.
What if I don’t have a kitchen torch to brûlée the sugar?
You can place the French toast under the oven broiler for 1-2 minutes to caramelize the sugar topping. Keep a close eye to prevent burning, as it can brown quickly.
PrintFrench Toast à la Crème Brûlée Recipe
This French Toast à la Crème Brûlée combines the rich custard-soaked bread of classic French toast with the crispy caramelized sugar crust of crème brûlée. Made with brioche or challah bread, soaked in a creamy mixture of eggs, milk, cream, sugar, vanilla, and cinnamon, it’s baked until golden and finished with a brûléed sugar topping for an elegant breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus soaking time)
- Yield: 6 servings 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 in a greased baking dish to ensure the bread does not stick during baking.
- Make the Custard: In a mixing 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 uniform.
- Soak the Bread: Pour the custard mixture 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 up to overnight, allowing the flavors to meld and the bread to become thoroughly soaked.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the custard-soaked bread.
- Bake the French Toast: Remove the soaked bread from the refrigerator and bake uncovered for 25-30 minutes or until the top is golden brown and the custard is set. For an extra crispy top, optionally broil the French toast for an additional 2-3 minutes, watching carefully to avoid burning.
- Brûlée the Top: Sprinkle a thin, even layer of sugar over the baked French toast. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust reminiscent of crème brûlée. Alternatively, you can place the dish under a broiler for 1-2 minutes, keeping a close eye to prevent burning.
- Serve: Allow the French toast to cool slightly before serving. Enhance the dish with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup if desired for added sweetness and presentation.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk and coconut cream.
- If you don’t have a kitchen torch, using the oven broiler carefully works just as well to caramelize the sugar.
- Soaking the bread overnight yields a more custardy, flavorful dish.
- Brioche or challah breads have a buttery richness that complements the custard well, but use any thick, soft bread as a substitute.
- Watch closely during broiling to avoid burning the sugar topping.
Keywords: French toast, crème brûlée, baked French toast, custard soaked bread, brunch recipe, caramelized sugar, brioche French toast
