A soft, custardy baked French toast with a caramelized sugar top. It feels like dessert for breakfast.
Introduction
Crème Brûlée French Toast is a rich, baked breakfast that tastes like crème brûlée and feels warm and soft. It soaks overnight and bakes until the custard sets. If you want a savory idea later, try this simple dish: French onion soup rice.
Why make this recipe
Make this recipe when you want an easy, special breakfast for guests or family. It looks fancy but needs little hands-on work. You can prepare it the night before and bake in the morning.
How to make Crème Brûlée French Toast
Follow the steps below to make this baked French toast. It soaks, then bakes into a creamy custard with a caramel top.
Ingredients :
1 loaf of French bread, 6 large eggs, 1 cup heavy cream, 1 cup milk, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup brown sugar (for topping), 2 tablespoons butter (for greasing)
Directions :
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
- Cut the French bread into thick slices and arrange them in the greased baking dish.
- In a bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt.
- Pour the egg mixture over the bread slices, ensuring they are soaked through.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Before baking, sprinkle brown sugar evenly over the top.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden and the custard is set.
- Let it cool slightly before serving.
How to serve Crème Brûlée French Toast
Serve warm. Use a spatula to lift slices onto plates. Add fresh berries or a dusting of powdered sugar if you like. For a simple side that also warms the table, pair it with this savory rice dish: French onion soup rice.
How to store Crème Brûlée French Toast
Cool completely before storing. Cover the dish with foil or a lid and refrigerate up to 3 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes until warm. Do not leave at room temperature for more than two hours.
Tips to make Crème Brûlée French Toast
- Use a day-old loaf so the bread soaks without falling apart.
- Let it soak at least 2 hours or overnight for best texture.
- Spread the brown sugar evenly to get a uniform caramel top.
- If the top browns too fast, cover loosely with foil and finish baking until set.
Variation
- Add a pinch of cinnamon or orange zest to the custard for extra flavor.
- Use brioche instead of French bread for a richer taste.
- Top with sliced bananas or a drizzle of maple syrup for a sweeter finish.
FAQs
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free loaf that holds up when soaked.
Q: Can I freeze leftovers?
A: You can freeze baked slices in an airtight container up to 1 month. Thaw in the fridge before reheating.
Q: Can I use less sugar?
A: Yes. You can reduce granulated sugar in the custard, but the brown sugar topping gives the brûlée effect.
Q: Do I need heavy cream?
A: Heavy cream gives a richer custard, but you can use all milk for a lighter version.
Q: Can I torch the top like a true crème brûlée?
A: Yes. After baking, you can sprinkle extra brown sugar and torch for a crisp caramel top.
Conclusion
For a classic version and extra tips, see this tested Crème Brûlée French Toast Recipe. For another take with photos and notes, check Crème Brûlée French Toast – Self Proclaimed Foodie.
Crème Brûlée French Toast
Ingredients
For the French Toast
- 1 loaf French bread Use a day-old loaf for best soaking
- 6 large eggs
- 1 cup heavy cream Can be substituted with all milk for a lighter version
- 1 cup milk
- 1 cup granulated sugar Can be reduced for a lighter taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping
- 1/2 cup brown sugar For sprinkling on top before baking
- 2 tablespoons butter For greasing the baking dish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
- Cut the French bread into thick slices and arrange them in the greased baking dish.
- In a bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt.
- Pour the egg mixture over the bread slices, ensuring they are soaked through.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Baking
- Before baking, sprinkle brown sugar evenly over the top.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden and the custard is set.
- Let it cool slightly before serving.