Crème Brûlée French Toast – Rich, Creamy & Perfect for Brunch
Thick brioche slices soaked in a vanilla custard, pan-fried until golden, and finished with a caramelized sugar crust just like classic crème brûlée. A luxurious breakfast that tastes like dessert.
Ingredients
- 8 slices brioche or challah bread thick-cut
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons butter for cooking
- Extra granulated sugar for caramelizing
- Maple syrup fresh fruit, or whipped cream for serving (optional)
Instructions
- Make the custard: In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth.
- Heat the pan: Place a skillet or griddle over medium heat and melt the butter evenly across the surface.
- Dip the bread: Quickly dip each slice of brioche into the custard, coating both sides without oversoaking.
- Cook the French toast: Cook for 3–4 minutes per side, until deeply golden and cooked through.
- Caramelize the topping: Sprinkle a thin, even layer of granulated sugar on top of each slice. Use a kitchen torch or place under a broiler for 1–2 minutes until the sugar melts and forms a crisp caramel crust.
- Serve immediately: Enjoy warm with maple syrup, berries, or whipped cream.
Notes
Tips & Variations
- Flavor boost: Add orange zest or nutmeg to the custard for extra depth.
- Extra indulgent: Spread cream cheese between two slices before dipping for a filled version.
- Crowd-friendly: Arrange soaked bread in a baking dish and bake until set, then caramelize just before serving.
- Dairy alternative: Use full-fat coconut milk and plant-based butter for a dairy-free version (texture will vary).
Storage
- Refrigerator: Store cooked French toast (without caramel topping) in an airtight container for up to 2 days.
- Reheating: Warm in a skillet or oven until heated through, then caramelize the sugar fresh.
- Freezing: Not recommended, as the custard texture becomes watery once thawed.