why make this recipe

Crème Brûlée French Toast is a simple, special breakfast. It tastes creamy inside and has a crisp caramel top. You make it for a treat, a weekend brunch, or when guests come. It looks fancy but the steps are easy.

introduction

This recipe uses basic ingredients and a simple bake-and-torch step. It works well with other easy oven dishes like French onion chicken orzo casserole if you want a full brunch menu.

how to make Crème Brûlée French Toast

You can soak the bread ahead and bake when ready. Follow the Ingredients and Directions below. If you like baked breakfast casseroles, you may also like a savory option such as French onion chicken orzo casserole as a side or main.

Ingredients :

4 large eggs
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
8 slices of brioche or challah bread
1/4 cup brown sugar (for caramelizing)
Butter (for greasing)

Directions :

In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and cinnamon until well combined.
Grease a baking dish with butter. Dip each slice of bread into the egg mixture, ensuring both sides are soaked, then place them in the baking dish.
Pour any remaining egg mixture over the bread slices. Cover and refrigerate for at least 1 hour or overnight for better results.
Preheat the oven to 350°F (175°C).
Bake the French toast for 30-35 minutes, until golden and set.
Remove from oven and sprinkle brown sugar evenly over the top.
Using a kitchen torch, carefully caramelize the sugar until it bubbles and becomes golden. If you don’t have a torch, you can broil it in the oven for a few minutes until caramelized.
Serve warm and enjoy!

how to serve Crème Brûlée French Toast

Serve warm right after caramelizing. Add fresh berries or a light dusting of powdered sugar. A small dollop of whipped cream or a drizzle of maple syrup works, but let the caramel top stay crisp.

how to store Crème Brûlée French Toast

Cool to room temperature. Store covered in the fridge for up to 3 days. Reheat in a low oven (about 300°F) until warm to keep texture. Do not store with the caramelized sugar on top if you want to keep crisp; add brown sugar and re-caramelize after reheating.

tips to make Crème Brûlée French Toast

Use thick slices of brioche or challah for best texture.
Soak the bread at least 1 hour or overnight for a custardy inside.
Pat excess egg mixture off before baking to avoid soggy edges.
If you use the broiler to caramelize, watch closely — sugar burns fast.
For a more even caramel, spread the brown sugar thin and even.

variation (if any)

Add orange zest or a teaspoon of almond extract for a different flavor.
Top with sliced bananas or berries before caramelizing for fruit-forward variation.
Use half-and-half instead of heavy cream for a lighter custard.

FAQs

Q: Can I make this without a torch?
A: Yes. Use the oven broiler on high for a few minutes. Watch it closely so the sugar does not burn.

Q: Can I use stale bread?
A: Yes. Slightly stale bread soaks the custard better and holds shape during baking.

Q: How long can I refrigerate after baking?
A: Keep in the fridge up to 3 days. Reheat before serving and re-caramelize the sugar for best texture.

Q: Can I freeze it?
A: You can freeze baked slices for up to 1 month. Thaw in the fridge and reheat in the oven, then re-caramelize.

Q: Is this very sweet?
A: The bake is mildly sweet. The caramel top adds more sweetness, so taste before adding extra syrup.

Conclusion

For another classic take with photos and reader notes, see Crème Brûlée French Toast Recipe. For a different version and tips from a food blog, check Creme Brulee French Toast – AnotherFoodBlogger.