Description
Indulge in the rich, custardy delight of Crème Brûlée French Toast, combining the luscious flavors of classic crème brûlée with the comforting texture of French toast. This recipe uses thick slices of brioche or challah bread soaked in a creamy vanilla-cinnamon custard, then pan-fried to golden perfection and finished with a caramelized sugar topping for that signature brûlée crunch.
Ingredients
Scale
Bread
- 1 loaf of brioche or challah bread (12–14 slices)
Custard Mixture
- 4 large eggs
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup granulated sugar (or brown sugar)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1/2 teaspoon ground cinnamon (or nutmeg)
- Pinch of salt
Instructions
- Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and fully combined.
- Soak the Bread: Dip each slice of brioche or challah bread into the custard mixture, making sure to coat both sides well. Allow the bread to soak for about 20-30 seconds per side so it absorbs enough custard without becoming too soggy.
- Heat the Pan: Preheat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking and help achieve a golden crust.
- Cook the French Toast: Place the soaked bread slices on the skillet and cook for approximately 3-4 minutes per side, until the edges are crisp and golden brown, and the custard is set inside.
- Caramelize the Sugar Topping: Sprinkle a thin, even layer of granulated sugar over the cooked French toast slices. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, amber crust resembling classic crème brûlée. If a kitchen torch is unavailable, a broiler set on high for 1-2 minutes can be used—watch closely to avoid burning.
- Serve Immediately: Serve the Crème Brûlée French Toast warm, optionally garnished with fresh berries, whipped cream, or a drizzle of maple syrup for an extra indulgent touch.
Notes
- For dairy-free options, substitute whole milk with almond or oat milk and heavy cream with half-and-half.
- A kitchen torch provides the best control for caramelizing the sugar topping, ensuring an even brûlée without overheating the toast.
- Use day-old brioche or challah for a sturdier loaf that soaks custard well without falling apart.
- Adjust sweetness by using brown sugar for a deeper molasses flavor or granulated sugar for a cleaner caramel taste.
- Be cautious when caramelizing sugar with a broiler, as it can burn quickly—stay attentive and remove promptly once caramelized.
Keywords: Crème Brûlée French Toast, Brioche French Toast, Custard Soaked Toast, Caramelized Sugar Topping, Breakfast, Brunch