Crème Brûlée French Toast is a sweet breakfast treat that brings together two favorites: the creamy, custard-like goodness of crème brûlée and the classic comfort of French toast. Imagine thick slices of bread soaked in a rich vanilla custard, cooked until golden, and then topped with a crunchy, caramelized sugar crust that cracks with every bite. It’s a beautiful mix of soft, creamy, and crisp textures.
I love making this for weekend brunch when I want something extra special. What really makes it fun is caramelizing the sugar on top; I use a kitchen torch, which gives it that authentic crackly finish that makes the whole dish feel fancy. But honestly, even without the torch, a quick broil in the oven works just fine, and I’m always happy just to have that perfect balance of sweet and creamy flavors.
Serving it with fresh berries or a drizzle of maple syrup is my go-to. It’s a crowd-pleaser that often gets everyone smiling around the table. This dish reminds me of cozy mornings spent with family and friends when there’s no rush and just enjoying delicious food together feels like the best way to start the day.
Key Ingredients & Substitutions
Bread: Brioche or challah are best for this recipe because they soak up the custard well without falling apart. If you can’t find these, try Texas toast or thick slices of sourdough.
Heavy cream and milk: The heavy cream adds richness, but you can substitute half-and-half to lighten it up. Whole milk alone works too, just expect a less creamy texture.
Egg yolks: These help create that silky custard flavor. If you need to make a larger batch, whole eggs can work but the texture may be less rich.
Vanilla bean or extract: Vanilla bean gives the best flavor with those pretty specks; however, a good quality vanilla extract is an easy and delicious alternative.
Butter: Unsalted butter is best for cooking to control salt, but you can use oil if you prefer a dairy-free option.
Sugar for caramelizing: Granulated sugar is what creates the crisp brûlée topping. Brown sugar or turbinado can be tried but won’t caramelize the same way.
How Do You Get the Perfect Caramelized Sugar Crust?
The caramelized sugar crust is what makes this French toast special, so here’s how to get it just right:
- After cooking your French toast, sprinkle an even layer of granulated sugar on top while still warm.
- If using a kitchen torch, hold it about 2-3 inches away and move it in small circles. The sugar will melt, bubble, and then harden into a crackly crust.
- If you don’t have a torch, place the French toast under the oven broiler for 1-2 minutes. Watch closely so it doesn’t burn—aim for a golden caramel color.
- Let the sugar cool for a couple of minutes to harden before serving, so you get that satisfying crunch.
My tip: don’t rush this step. Take your time to evenly caramelize the sugar for the best texture and flavor contrast with the soft custardy bread underneath.
Equipment You’ll Need
- Shallow dish or baking pan – I use this to soak the bread evenly with custard.
- Whisk or fork – helps mix the custard ingredients smoothly.
- Medium saucepan – for warming the cream and milk mixture.
- Kitchen torch or broiler – to caramelize the sugar topping; I love the torch for quick and even results.
- Non-stick skillet or griddle – perfect for cooking the French toast evenly without sticking.
- Tongs or spatula – for flipping the bread slices gracefully.
Flavor Variations & Add-Ins
- Stir in a splash of coffee liqueur or bourbon into the custard for a grown-up twist.
- Add a pinch of ground cardamom or nutmeg to the custard for warm, spiced flavor.
- Top with sliced bananas, toasted nuts, or a drizzle of caramel or chocolate sauce for extra indulgence.
- Use flavored extracts like almond or maple instead of vanilla to change up the taste.
How to Make Crème Brûlée French Toast
Ingredients You’ll Need:
Bread & Custard:
- 4 thick slices brioche or challah bread
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/4 cup granulated sugar, plus extra for caramelizing
- 1 tablespoon pure vanilla extract or 1 vanilla bean (split and scraped)
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
For Cooking & Topping:
- 2 tablespoons unsalted butter (for cooking)
- Fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
- Powdered sugar, for dusting
- Whipped cream (optional)
- Maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the custard, 30 minutes to soak the bread, and 10–15 minutes to cook the toast. Add a few extra minutes if using a kitchen torch or broiler to caramelize the sugar topping. In total, plan for roughly 50 minutes to 1 hour.
Step-by-Step Instructions:
1. Prepare the Custard Mixture:
In a medium saucepan, combine the heavy cream and milk. If using a vanilla bean, add its seeds and pod now. Warm the mixture over medium heat until it’s steaming but not boiling. Remove from heat, cover, and let it infuse for 15 minutes. Remove the vanilla pod before using.
2. Whisk Egg Yolks and Sugar:
In a large bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
3. Temper the Eggs:
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent cooking the eggs. Stir in vanilla extract (if not using vanilla bean) and cinnamon if you like.
4. Soak the Bread:
Place your bread slices in a shallow dish, then pour the custard mixture over them. Press the bread gently so it soaks up the custard well. Let it soak for at least 30 minutes, turning the slices occasionally to make sure both sides absorb the custard evenly.
5. Cook the French Toast:
Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter. When the butter is melted and sizzling, add the soaked bread slices. Cook about 3-4 minutes on each side until golden brown and cooked through. Add more butter as needed for the remaining slices.
6. Caramelize the Sugar Topping:
Transfer the cooked French toast to plates. Sprinkle the tops generously with granulated sugar. Use a kitchen torch to melt and caramelize the sugar until crisp and golden. No torch? Place the French toast under the broiler for 1–2 minutes, watching carefully to avoid burning.
7. Add Final Touches and Serve:
Top your golden brûléed French toast with fresh mixed berries, a light dusting of powdered sugar, and a dollop of whipped cream if you want. Serve immediately with maple syrup on the side.
Enjoy your delightful Crème Brûlée French Toast, a perfect mix of creamy custard, crunchy sugar crust, and fresh fruity flavor!
Can I Use Frozen Bread for Crème Brûlée French Toast?
Yes! Just make sure to thaw the bread completely before soaking it in the custard. Using slightly stale bread—or bread that’s been frozen and thawed—actually helps it absorb the custard better without falling apart.
What If I Don’t Have a Kitchen Torch?
No worries! You can caramelize the sugar topping by placing the French toast under the oven broiler for 1-2 minutes. Keep a close eye on it to avoid burning and remove once the sugar is golden and crisp.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the heavy cream and milk with full-fat coconut milk or your favorite plant-based milk. Use a dairy-free butter or oil for cooking. The texture might be a bit different, but it will still be delicious.
How Should I Store Leftovers?
Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the custard creamy and the sugar topping crisp, or skip the caramelizing step and add sugar fresh before serving.
