Crème Brûlée French Toast is a sweet and special twist on your classic breakfast favorite. Imagine thick slices of bread soaked in a rich, vanilla custard, cooked until golden, then topped with a crunchy caramelized sugar crust—just like the famous French dessert. The combination of creamy, soft inside and crispy, crackling sugar on top makes every bite a little celebration.
I love making this for weekend mornings when there’s time to really enjoy breakfast. The caramelized sugar takes a bit of patience, but it’s so worth it when you break through that crisp layer to the warm, custardy toast underneath. I like to use a kitchen torch to get that perfect caramel topping, but if you don’t have one, the broiler works just fine too.
Serving this with fresh berries or a drizzle of maple syrup adds a nice fresh contrast to the richness, though honestly it’s amazing on its own. It’s one of those dishes that feels fancy but is really easy to make at home, and I always get happy smiles around the table whenever I serve it. Perfect for a cozy breakfast or brunch that feels like a treat without too much fuss.
Key Ingredients & Substitutions
Bread: Brioche or challah are perfect for this recipe because they soak up the custard well without falling apart. If you can’t find these, thick-cut Texas toast or even a sturdy sourdough works well.
Heavy Cream & Milk: Heavy cream gives that rich, custardy texture. You can use all milk for a lighter option but expect a less creamy finish.
Vanilla Extract: Real vanilla makes a big flavor difference here. If you don’t have it, vanilla bean paste or even a bit of maple syrup can add nice flavor.
Turbinado Sugar: This coarse sugar is what creates the crunchy brûlée topping. You can substitute with raw sugar or regular granulated sugar, but coarse sugar caramelizes best.
How Do You Get That Perfect Crunchy Brûlée Topping Without Burning It?
The secret to great brûlée sugar is steady heat control. Here’s how I do it:
- Evenly sprinkle sugar on top, not too thick—just enough to cover the surface.
- If using a kitchen torch, keep the flame moving in a slow circular pattern to melt the sugar evenly.
- Watch closely for when the sugar bubbles and turns golden brown—stop heating right before it goes too dark.
- If using a broiler, place the sugar-covered toast close to the heat but not too close. Watch every 15-20 seconds to avoid burning.
Patience here pays off with a perfect crunchy top that cracks just right when you bite in.
Equipment You’ll Need
- Shallow baking dish or tray – I use this to soak the bread evenly in the custard without making a mess.
- Mixing bowls – for whisking together the custard mixture; a large one makes mixing easier.
- Whisk – keeps everything smooth and well combined.
- Skillet or griddle – a non-stick surface helps get a perfect golden crust without sticking.
- Kitchen torch – essential for evenly caramelizing the sugar topping; a simple tool that makes it look pro.
- Baking sheet – to transfer cooked slices and finish with the brûlée topping if you prefer broiling.
- Spatula – for turning the bread slices safely without breaking them apart.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or lemon zest to add a different layer of flavor.
- Mix in a tablespoon of coffee liqueur or bourbon into the custard for a boozy twist.
- Add a sprinkle of cinnamon or nutmeg in the custard for extra warmth and spice.
- Top with chopped nuts like pecans or almonds before caramelizing for crunch and flavor variation.
Crème Brûlée French Toast
Ingredients You’ll Need:
For the French Toast:
- 4 thick slices brioche or challah bread (about 1-inch thick)
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/3 cup granulated sugar, divided
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 pinch salt
- 2 tablespoons unsalted butter, for cooking
For the Topping:
- 2 tablespoons turbinado or raw sugar (for caramelizing)
- Maple syrup, for serving
- Fresh berries (strawberries, raspberries, blackberries), for garnish
- Whipped cream, for garnish
- Powdered sugar, for dusting
Time Needed
This recipe takes about 10 minutes to prepare and soak the bread, 8-10 minutes to cook the French toast, and another 5 minutes to caramelize the sugar and add finishing touches. Overall, plan for around 25 minutes from start to finish for a delicious, special breakfast.
Step-by-Step Instructions:
1. Make the Custard Mixture:
In a large bowl, whisk together eggs, heavy cream, milk, 1/4 cup sugar, vanilla extract, cinnamon if using, and a pinch of salt. Whisk until everything is smooth and well combined.
2. Soak the Bread:
Place the bread slices in a shallow dish and pour the custard mixture over them. Press down gently so the bread soaks up the liquid evenly. Let them sit for 15-20 minutes, turning the slices halfway through so both sides soak well but the bread doesn’t fall apart.
3. Cook the French Toast:
Heat butter in a large skillet or griddle over medium heat until melted and sizzling. Carefully add soaked bread slices, cooking 3-4 minutes per side until golden brown and cooked through. Cook in batches if you need more space, adding more butter as necessary.
4. Caramelize the Sugar Topping:
Place the cooked French toast on a heatproof baking sheet. Evenly sprinkle turbinado or raw sugar on top of each slice. Using a kitchen torch, gently move the flame over the sugar until it melts and turns a crisp golden caramel. If you don’t have a torch, place the baking sheet under a preheated broiler for 1-2 minutes, watching carefully to avoid burning.
5. Serve and Garnish:
Plate your crème brûlée French toast, drizzle with maple syrup, and top with fresh berries, whipped cream, and a light dusting of powdered sugar. Serve immediately and enjoy the creamy, custardy inside with the signature crunchy caramel topping!
Can I Use Frozen Bread for Crème Brûlée French Toast?
Yes! Just make sure the bread is fully thawed before soaking it in the custard. Day-old or slightly stale bread actually works best as it soaks up the custard without falling apart.
What If I Don’t Have a Kitchen Torch?
No worries! You can caramelize the sugar under your oven’s broiler. Place the French toast on a baking sheet close to the broiler and watch carefully—it should only take 1-2 minutes to form a crunchy crust.
Can I Make This Recipe Ahead of Time?
You can soak the bread in the custard mixture and refrigerate it overnight, then cook and caramelize the toast fresh in the morning for best results. Avoid caramelizing sugar too far ahead to keep that signature crunch.
How Should I Store Leftover Crème Brûlée French Toast?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or toaster oven and add a fresh sprinkle of sugar to re-caramelize if desired!