Hey y'all! Ready to elevate your breakfast game? This Crème Brûlée French Toast brings together thick, custardy bread with a shattering layer of caramelized sugar—just like your favorite dessert, but for brunch! It’s the ultimate treat for special mornings, weekend gatherings, or anytime you want to impress. Let’s get cooking!
Why You’ll Love This
- Rich, creamy custard soaks every bite for an ultra-decadent experience.
- The caramelized sugar topping delivers a satisfying crunch just like classic crème brûlée.
- Easy to prep in advance, making it perfect for holidays or brunch parties.
- Customizable with mix-ins and toppings to suit any taste.
- Turns basic ingredients into a stunning centerpiece breakfast!
Ingredients
- 1 loaf brioche or challah bread (about 1 lb), sliced into 1-inch thick pieces
- 5 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar (divided)
- ¼ cup light brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter (for greasing)
- Extra granulated sugar for brulée topping (about ¼ cup)
Directions
Step 1: Prepare the Soaking Mixture
In a large mixing bowl, whisk together eggs, heavy cream, milk, ½ cup granulated sugar, brown sugar, vanilla extract, and salt until smooth and well combined.
Step 2: Soak the Bread
Arrange the bread slices in a large baking dish or rimmed tray. Pour the custard mixture evenly over the bread. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, flipping once for even soaking.
Step 3: Preheat and Prepare
About 30 minutes before baking, remove the dish from the fridge to let it come to room temperature. Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish generously.
Step 4: Bake
Carefully transfer the soaked bread slices to the buttered dish, overlapping if necessary and pouring any leftover custard on top. Sprinkle the remaining ⅙ cup granulated sugar evenly over the bread. Bake for 30–35 minutes, until the custard is set and the tops are golden.
Step 5: Caramelize the Sugar
Remove the French toast from the oven and let cool for 10 minutes. Sprinkle a thin, even layer of granulated sugar (about ¼ cup) on top. Using a kitchen torch, carefully brulée the sugar until deep golden and crisp. Alternatively, you can broil under high heat for 1–3 minutes, but watch closely to prevent burning.
Step 6: Serve
Let the sugar topping cool for 2–3 minutes until it hardens, then serve warm and enjoy the wonderful crackle!
Prep time: 15 minutes (plus 2+ hours chilling)
Cook time: 35 minutes
Total time: 2 hours 50 minutes (including soaking)
Notes
- Use day-old bread for the best texture; fresh bread may become too soggy.
- A kitchen torch creates the best brulée top, but if using a broiler, rotate the pan to ensure even caramelization.
- Let the French toast sit for a few minutes after torching for the sugar to harden up before serving.
Variations
- Berry Swirl: Add a layer of fresh berries between bread slices before soaking.
- Chocolate Hazelnut: Spread Nutella on the bread before assembling for a decadent twist.
- Dairy-Free: Substitute full-fat coconut milk and a plant-based butter alternative.
Required Equipment
- Large mixing bowl
- Whisk
- 9x13-inch baking dish
- Kitchen torch (recommended) or oven broiler
- Plastic wrap
- Measuring cups and spoons
Storage Instructions
Crème Brûlée French Toast can be cooled, covered, and refrigerated for up to 3 days. Reheat in a 300°F oven for 10–15 minutes; re-brulée the sugar topping after reheating for best crunch. Not freezer-friendly, as the custard texture suffers with freezing and thawing.
Serving Suggestions
- Pair with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.
- Serve alongside hot coffee or lattes for a decadent brunch experience.
- Add crispy bacon or sausage links for a sweet-and-savory plate.
Pro Tips
- Slice bread into thick, even pieces for the ideal custard-to-bread ratio.
- Let the soaked bread rest at room temp before baking for even cooking.
- For best brulée, use fine granulated sugar and torch in a slow, sweeping motion.
FAQ
Can I use other types of bread?
Absolutely! Brioche or challah work best, but thick-cut French bread or even croissants deliver great results.
Do I have to use a kitchen torch?
While a torch makes caramelizing easy, you can use your oven’s broiler—just keep a close eye to avoid burning.
Can I make this recipe ahead?
Yes! Prepare everything the night before, refrigerate, and bake fresh in the morning for stress-free brunch prep.
Ingredients
- 1 loaf brioche or challah bread, sliced thick
- 6 large eggs
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar, divided
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- Unsalted butter, for greasing
Instructions
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1Grease a 9×13-inch baking dish with unsalted butter. Arrange the bread slices in a single layer, slightly overlapping if needed.
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2In a large bowl, whisk together eggs, heavy cream, milk, ½ cup sugar, vanilla extract, and salt until well combined.
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3Pour the custard mixture evenly over the bread, pressing lightly to help the bread absorb the liquid. Cover and refrigerate for at least 30 minutes or overnight.
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4Preheat oven to 350°F (175°C). Uncover and bake for 35 minutes, or until the custard is set and the bread is golden.
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5Remove from oven and sprinkle the remaining ¼ cup sugar evenly over the top. Using a kitchen torch, carefully caramelize the sugar until golden and crisp.
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6Serve warm and enjoy your Crème Brûlée French Toast.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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