I can still remember the first time I had crème brûlée. It was at a tiny French bistro downtown, and the waiter dramatically cracked the caramelized sugar with the back of his spoon. The creamy, vanilla-infused custard underneath was pure heaven. It was an experience that has stuck with me.
Ever since, I’ve been obsessed with recreating that magic at home. And what better way to enjoy that flavor than for breakfast? That’s why I created this crème brûlée french toast recipe; it captures that classic flavor in a comforting, breakfast-ready format.
This recipe is a total game changer. It elevates simple French toast to something truly extraordinary, and I can’t wait for you to try it!
Why you’ll love this Crème Brûlée French Toast with Creme Brulee French Toast
- It’s a delicious twist on a classic breakfast, offering a luxurious and unforgettable start to your day.
- The combination of the creamy, custard-soaked bread and the crisp, caramelized sugar topping is simply irresistible. The crème brûlée french toast offers a delightful textural contrast.
- This recipe is surprisingly easy to make, using simple ingredients you probably already have in your pantry.
- It’s perfect for special occasions, brunch gatherings, or any time you want to treat yourself and your loved ones.
- The recipe is versatile; you can easily customize it with different toppings, such as fresh berries, whipped cream, or maple syrup.
- Using challah bread makes this crème brûlée french toast exceptionally rich and flavorful, but brioche works beautifully too.
Ingredients
- 1 loaf challah bread, sliced 1-inch thick
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup granulated sugar, for caramelizing
- Butter, for greasing the baking dish
Directions
Step 1
Creme brulee french toast makes every moment feel lush. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
Step 2
In a large bowl, whisk together the eggs, heavy cream, whole milk, 1/4 cup granulated sugar, vanilla extract, cinnamon, and salt.
Step 3
Dip each slice of challah bread into the egg mixture, ensuring both sides are well-soaked. Let the bread sit in the mixture for about 30 seconds per side to fully absorb the custard. This step is key to getting that creamy interior we all love.
Step 4
Arrange the soaked bread slices in the prepared baking dish in a single layer.
Step 5
Bake in the preheated oven for 25-30 minutes, or until the French toast is golden brown and the custard is set. The French toast should be puffy and slightly jiggly.
Step 6
Remove the baking dish from the oven and let the French toast cool slightly. Sprinkle the remaining 1/2 cup granulated sugar evenly over the top of the French toast. Make sure the sugar is spread in an even layer for optimal caramelization.
Step 7
Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until it is melted and golden brown. Alternatively, you can place the baking dish under the broiler for 1-2 minutes, watching closely to prevent burning. Keep a close eye on it, as the sugar can burn quickly!
Step 8
Let the caramelized sugar cool and harden slightly before serving. Slice and serve immediately.
Variations, pairings, and serving ideas
Variations
Want to mix things up? Try adding a layer of sliced apples or pears between the bread slices before baking. The fruit adds a lovely sweetness and texture that complements the creamy custard.
Another fun variation is to infuse the custard with different flavors. A little orange zest or a splash of almond extract can take this crème brûlée french toast to a whole new level. Experiment and find your favorite combination!
For a chocolatey twist, add a tablespoon of cocoa powder to the custard mixture. You can also sprinkle some chocolate chips on top of the French toast before baking for an extra indulgent treat.
Pairings
Crème brûlée french toast is delicious on its own, but it’s even better when paired with complementary dishes. A side of crispy chicken sausage or beef turkey turkey bacon adds a savory element that balances the sweetness of the French toast perfectly.
Fresh berries are a classic pairing for French toast, and they work especially well with this crème brûlée version. The tartness of the berries cuts through the richness of the custard, creating a harmonious balance of flavors. A simple fruit salad would also be lovely.
Looking for a beverage to complete your brunch? A cup of freshly brewed coffee or a glass of orange juice are both excellent choices. For a more celebratory occasion, consider serving a non-alcoholic sparkling cider.
Serving ideas
Presentation is key when serving crème brûlée french toast. Dust the plate with powdered sugar for an elegant touch. A few sprigs of mint can also add a pop of color and freshness.
Drizzle the French toast with maple syrup or a homemade berry compote for an extra layer of flavor. The warm syrup soaks into the crispy caramelized topping, creating a truly decadent experience. Learn how to make a delicious breakfast casserole at Fork Haven.
Serve the French toast immediately after caramelizing the sugar for the best texture. The warm, crispy topping is at its peak when it’s freshly made. Don’t let it sit for too long, or the sugar will start to soften.
Storage and make-ahead tips
Storage
Leftover crème brûlée french toast can be stored in the refrigerator for up to 2 days. Make sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
To reheat, place the French toast in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until it is warmed through. You can also microwave it for a quicker option, but the texture may not be as good.
Freezing is not recommended, as the custard can become watery when thawed. It’s best to enjoy this crème brûlée french toast fresh for the best quality.
Make-ahead
You can prepare the French toast up to the baking stage the night before. Simply soak the bread in the custard mixture, arrange it in the baking dish, and cover it tightly with plastic wrap. Store it in the refrigerator overnight.
In the morning, bake the French toast as directed in the recipe. This is a great way to save time and effort, especially when you’re preparing breakfast for a crowd.
Wait to caramelize the sugar until just before serving. This will ensure that the topping is perfectly crisp and golden brown.
Common mistakes when making Crème Brûlée French Toast
- Not soaking the bread long enough: Make sure to let the bread sit in the custard mixture for at least 30 seconds per side to fully absorb the liquid. This is crucial for a creamy, custardy interior.
- Overbaking the French toast: Keep a close eye on the oven and remove the French toast when it’s golden brown and the custard is set. Overbaking can result in dry, tough French toast.
- Burning the sugar topping: When caramelizing the sugar, move the torch evenly across the surface to prevent burning. If using the broiler, watch it closely and remove the baking dish as soon as the sugar is melted and golden brown.
- Using stale bread: While slightly dry bread is good, overly stale bread won’t absorb the custard properly. Aim for bread that is a day or two old, but not rock hard.
- Uneven sugar distribution: Ensure the sugar is spread evenly over the top of the French toast before caramelizing. This will result in a uniform, crispy topping.
Final notes
This crème brûlée french toast recipe is a true showstopper, perfect for impressing your family and friends with a breakfast they won’t soon forget. Don’t be intimidated by the fancy name – it’s actually quite simple to make!
Remember to use high-quality ingredients for the best flavor. Fresh eggs, heavy cream, and good vanilla extract will make all the difference.
So go ahead and give this recipe a try. I promise you won’t be disappointed!
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Crème Brûlée French Toast
Transform ordinary French toast into a decadent treat with this Crème Brûlée French Toast recipe. Crispy, caramelized edges meet a creamy, custard-soaked interior for the ultimate breakfast indulgence.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 loaf challah bread, sliced 1-inch thick
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup granulated sugar, for caramelizing
- Butter, for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, 1/4 cup granulated sugar, vanilla extract, cinnamon, and salt.
- Dip each slice of challah bread into the egg mixture, ensuring both sides are well-soaked. Let the bread sit in the mixture for about 30 seconds per side to fully absorb the custard.
- Arrange the soaked bread slices in the prepared baking dish in a single layer.
- Bake in the preheated oven for 25-30 minutes, or until the French toast is golden brown and the custard is set.
- Remove the baking dish from the oven and let the French toast cool slightly. Sprinkle the remaining 1/2 cup granulated sugar evenly over the top of the French toast.
- Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until it is melted and golden brown. Alternatively, you can place the baking dish under the broiler for 1-2 minutes, watching closely to prevent burning.
- Let the caramelized sugar cool and harden slightly before serving. Slice and serve immediately.
Notes
For best results, use challah bread that is a day or two old. You can also use brioche or another enriched bread. If you don’t have a kitchen torch, the broiler method works well, but be sure to keep a close eye on it to prevent burning. Serve with fresh berries and maple syrup, if desired. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg