Go Back
Delicious Crème Brûlée French Toast topped with caramelized sugar

Crème Brûlée French Toast

A simple yet fancy breakfast featuring creamy French toast with a crisp caramel top, perfect for weekends or special occasions.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For soaking the bread
  • 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 brioche or challah bread Thick slices for best texture.
For caramelizing
  • 1/4 cup brown sugar For topping.
  • Butter For greasing the baking dish.

Method
 

Preparation
  1. In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and cinnamon until well combined.
  2. 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.
  3. Pour any remaining egg mixture over the bread slices. Cover and refrigerate for at least 1 hour or overnight for better results.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the French toast for 30-35 minutes, until golden and set.
  3. Remove from oven and sprinkle brown sugar evenly over the top.
Caramelizing
  1. 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.
Serving
  1. Serve warm right after caramelizing. Add fresh berries or a light dusting of powdered sugar.
  2. A small dollop of whipped cream or a drizzle of maple syrup works, but let the caramel top stay crisp.

Notes

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.