Go Back
Irresistible crème brûlée French toast awaits, promising a delightful flip over this decadent breakfast treat.
Lady Maria

Crème Brûlée French Toast

Elevate your breakfast with Crème Brûlée French Toast! This recipe transforms classic French toast into a decadent treat with a rich custard soak and a brittle, caramelized sugar topping that shatters with each bite. Easy to follow and guaranteed to impress, it's breakfast heaven.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 slices challah, brioche, Texas Toast or thick-cut bread about 1-inch thick
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar, plus more for topping
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon optional
  • 2 tablespoons butter, for greasing the pan
  • Pinch of salt

Equipment

  • Large bowl
  • whisk
  • Baking dish or large plate
  • Large skillet or griddle
  • Spatula
  • baking sheet
  • parchment paper
  • Kitchen torch (or broiler)
  • measuring cups and spoons
  • tongs

Method
 

  1. Prepare the Custard: In a large bowl, whisk together the eggs, heavy cream, milk, 1/4 cup of granulated sugar, vanilla extract, cinnamon (if using), and a pinch of salt. Whisk until well combined and smooth.
  2. Prep Your Bread: Arrange the bread slices in a single layer in a baking dish or on a large plate.
  3. Soak the Bread: Pour the custard mixture over the bread slices, making sure each slice is thoroughly soaked. Let the bread soak for at least 15-20 minutes, flipping them halfway through to ensure both sides are saturated.
  4. Heat Your Pan: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
  5. Cook the French Toast: Carefully lift each soaked bread slice from the dish and place it in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Don't overcrowd the pan; cook in batches if necessary.
  6. Repeat: Add the remaining butter to the pan and repeat the cooking process with the remaining bread slices.
  7. Prepare for Caramelization: Place the cooked French toast slices on a baking sheet lined with parchment paper.
  8. Sprinkle with Sugar: Generously sprinkle the top of each French toast slice with granulated sugar.
  9. Caramelize the Sugar (Torch Method): Using a kitchen torch, carefully caramelize the sugar on top of each slice until it's golden brown and bubbly. Keep the torch moving to avoid burning the sugar. This usually takes about 1-2 minutes per slice.
  10. Caramelize the Sugar (Broiler Method): If you don't have a kitchen torch, preheat your broiler to high. Place the baking sheet with the sugared French toast under the broiler for 1-2 minutes, or until the sugar is melted and caramelized. Watch it closely to prevent burning!
  11. Let it Cool Slightly: Let the caramelized French toast cool for a minute or two before serving. This will allow the sugar to harden.
  12. Serve and Enjoy! Serve immediately and enjoy.

Notes

For best results, use challah or brioche bread. Don't over-soak the bread, or it will become soggy. Medium heat is key for cooking the French toast evenly. Prepare the custard the night before to save time in the morning. Leftovers can be stored in the refrigerator for up to 2 days; reheat gently. For variations, try adding citrus zest or a splash of Grand Marnier to the custard, or top with fresh berries after caramelizing the sugar.