Introduction

Crème Brûlée French Toast is a decadent twist on a classic breakfast favorite, combining the creamy custard richness of crème brûlée with the comforting texture of French toast. This recipe uses brioche or challah bread soaked in a luscious vanilla-cinnamon custard, baked to perfection, and finished with a caramelized sugar crust. It’s an indulgent treat that’s perfect for special mornings or brunch gatherings.

A close-up image of a stack of four grilled cheese sandwiches, each layer showing golden-brown, crispy toasted bread with a slightly bubbly texture and white melted cheese oozing out from between the slices. Thick amber-colored syrup is dripping slowly down the sides of the sandwiches, catching the light and creating a shiny gloss. On top of the stack, there are a few small green herb sprigs adding a fresh touch. The sandwiches sit on a white plate with a shallow pool of syrup around the base, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf of brioche or challah bread (12-14 slices)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Optional toppings: fresh berries (strawberries, blueberries, raspberries), powdered sugar, maple syrup

Instructions

Step 1: Cut the brioche or challah into thick slices about 1 inch thick. Arrange the slices in a greased baking dish, overlapping them slightly to ensure even soaking.
Step 2: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined to create the custard.
Step 3: Pour the custard evenly over the arranged bread slices. Press down gently to help the bread absorb the custard. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for a deeper flavor.
Step 4: Preheat your oven to 350°F (175°C) to prepare for baking.
Step 5: Remove the baking dish from the refrigerator and uncover it. Bake for 25-30 minutes until the top is golden brown and the custard is set. For a crispier top, broil for 2-3 minutes while watching carefully to prevent burning.
Step 6: Sprinkle a thin layer of granulated sugar over the baked French toast. Use a kitchen torch to caramelize the sugar into a crispy golden crust. If you don’t have a torch, place under the broiler for 1-2 minutes while watching closely.
Step 7: Allow the French toast to cool slightly before serving. Add fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup if desired. Enjoy!

Tips & Variations

Use day-old brioche or challah for better custard absorption without becoming too soggy.
For a dairy-free option, substitute whole milk and heavy cream with almond or oat milk.
Add a pinch of nutmeg along with cinnamon for an extra warm spice note.
If you don’t have a kitchen torch, broiling the sugar topping works well, but watch it closely to prevent burning.

Storage

Store leftover Crème Brûlée French Toast in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or conventional oven to preserve the crispy top; microwave reheating may soften the caramelized sugar crust.

How to Serve

A stack of four thick, toasted sandwich layers with a golden brown, crispy texture on the outside, each layer filled with melted white cheese that is slightly oozing out. Honey syrup is being poured down the side, creating shiny golden streams that catch the light and pool at the bottom on a white plate. On top of the stack, there is a small sprig of fresh green herbs adding a touch of color. The background has a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 helps intensify the flavors and creates a richer, more tender texture when baked.

What bread works best for this recipe?

Brioche or challah are ideal choices because they are rich, soft, and absorb the custard well without falling apart. Day-old bread is best to avoid sogginess.