Crème Brûlée French Toast is a delicious twist on two classic breakfast favorites rolled into one. Picture thick, custardy slices of bread with a crispy, caramelized sugar topping that cracks perfectly with each bite. It’s like having a dessert for breakfast, combining the creamy richness of crème brûlée with the comfort of French toast.
I love making this when I want to treat myself without spending hours in the kitchen. The crispy sugar topping is my favorite part—it adds just the right kind of crunch and sweetness that makes every bite special. I usually sprinkle a little extra cinnamon or vanilla to boost the flavor even more, and it never disappoints.
One of my favorite ways to serve this is with fresh berries and a drizzle of maple syrup to balance the sweetness and add a fresh touch. It’s perfect for weekend brunches or when you have a little extra time to enjoy a special breakfast. Trust me, once you try it, you’ll want to make it over and over again!
Key Ingredients & Substitutions
Brioche or Challah Bread: These breads soak up the custard nicely without falling apart. If unavailable, thick slices of Texas toast or a sturdy white bread can work. Avoid thin or soft breads that get soggy fast.
Heavy Cream: This adds richness and creaminess. For a lighter option, use half-and-half or whole milk, but the texture will be less custardy.
Granulated Sugar: Used both in the custard and for the caramelized topping. You can try brown sugar for a deeper flavor in the custard, but keep granulated sugar on top for the crisp brûlée crust.
Vanilla Extract & Cinnamon: These add warmth and flavor to the egg mixture. You can swap cinnamon for nutmeg or pumpkin pie spice for variation.
How Do I Get That Perfect Crispy Caramelized Sugar Topping?
The brûlée topping is a highlight but can be tricky. Here’s how to get it just right:
- After cooking the French toast, sprinkle an even layer of sugar on top. Too thick means hard sugar chunks, too thin won’t crisp fully.
- Use a kitchen torch to melt and caramelize the sugar. Keep the flame moving, don’t hold in one spot to avoid burning.
- If no torch, place under the broiler for about 1-2 minutes, watching carefully to avoid burning.
- The sugar should bubble, turn golden brown, and harden into a thin, crisp shell once cooled.
Patience is key! Let the sugar harden briefly before adding toppings or serving. This contrast of crispy sugar and soft custard makes this dish special.
Equipment You’ll Need
- Mixing bowl – I like a large one to whisk the custard mixture easily.
- Whisk – helps blend the eggs, cream, and flavorings smoothly.
- Shallow dish or plate – for soaking the bread slices in the custard.
- Non-stick skillet or griddle – ensures even cooking and easy flipping.
- Kitchen torch or broiler – for caramelizing the sugar topping to make it crisp and golden.
- Tongs or spatula – to handle the soaked bread pieces and turn them in the pan.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or orange extract for a different flavor twist.
- Mix in a splash of liquor like Grand Marnier or Bailey’s into the custard for an adult version.
- Top with chopped nuts like almonds or pecans for added crunch.
- Use flavored berries or fruit compote for a fresh, fruity topping that pairs well with the custard.
Crème Brûlée French Toast
Ingredients You’ll Need:
- 4 thick slices brioche or challah bread
- 4 large eggs
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- Butter, for cooking
- 1/4 cup granulated sugar (for caramelizing)
- Powdered sugar, for dusting
- Fresh mixed berries (strawberries, raspberries, blackberries, blueberries)
- Whipped cream, for topping
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. If you want to work at a relaxed pace, allow a few extra minutes to caramelize the sugar topping carefully. It’s best served immediately to enjoy the crisp sugar crust.
Step-by-Step Instructions:
1. Mix the Custard:
In a large bowl, whisk together the eggs, heavy cream, granulated sugar, vanilla extract, cinnamon, and a pinch of salt until everything is smooth and well blended.
2. Cook the French Toast:
Preheat a non-stick skillet or griddle over medium heat and melt a little butter. Dip each slice of bread into the egg mixture, soaking about 20-30 seconds per side—make sure the bread is soaked but still holds together. Place the slices on the hot skillet and cook until golden and firm, about 3-4 minutes per side. Add more butter as needed to prevent sticking. Keep the cooked toast warm while you finish the rest.
3. Caramelize the Sugar Topping:
Sprinkle around one tablespoon of granulated sugar evenly over the top of each cooked French toast slice. Using a kitchen torch, carefully melt the sugar by moving the flame evenly over the surface until it bubbles and turns golden brown, creating a crispy top like crème brûlée. If you don’t have a torch, place the slices under a hot broiler briefly and watch closely to avoid burning.
4. Serve and Enjoy:
Place the French toast on plates, dust lightly with powdered sugar, and top with fresh mixed berries and whipped cream. Drizzle warm maple syrup over everything just before serving. Enjoy the delicious contrast of crispy caramelized sugar and soft, creamy French toast right away!
Can I Use Frozen Bread for Crème Brûlée French Toast?
Yes! Just make sure to thaw it completely before soaking in the custard. Slightly stale bread actually works best for soaking up the custard without falling apart.
What If I Don’t Have a Kitchen Torch?
No worries! You can caramelize the sugar topping under your oven’s broiler. Keep a close eye and broil on high just until the sugar melts and bubbles—this usually takes 1-2 minutes.
How Should I Store Leftovers?
Store any leftover French toast without the caramelized sugar topping in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, but prepare fresh sugar topping to maintain the crisp texture.
Can I Make the Custard Mixture Ahead of Time?
Absolutely! You can mix the egg custard up to one day in advance and keep it covered in the fridge. Give it a quick whisk before using to ensure even flavor and texture.
