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Crème Brûlée French Toast

A delightful blend of creamy custard and crispy sugar topping, this Crème Brûlée French Toast brings a touch of luxury to your breakfast table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf brioche or challah bread Look for fresh, high-quality options.
  • 4 large eggs Choose organic or free-range eggs for the best flavor.
  • 1 cup heavy cream Use high-fat cream for a luxurious texture.
  • 1 cup milk Whole milk works best, but feel free to use a dairy alternative.
  • 1/2 cup granulated sugar This will sweeten the custard and the caramel topping.
  • 1 tablespoon vanilla extract Opt for pure vanilla for the best flavor.
  • 1/4 teaspoon salt Enhances the sweetness.
  • 2 tablespoons unsalted butter For frying the French toast; room temperature butter gives a nice, even melt.
  • to taste sugar for caramelizing Use granulated sugar to achieve that delightful sugary crust.

Method
 

Preparation
  1. Slice the brioche or challah bread into thick slices (about 1 inch) and arrange them side by side in a well-greased baking dish.
  2. In a mixing bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and salt until smooth.
  3. Pour the custard mixture over the slices of bread, pressing down gently to ensure they are fully coated.
  4. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Cooking
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt the unsalted butter over medium heat. Add the soaked bread slices and cook until golden brown on both sides (approximately 2-3 minutes per side).
  3. Transfer the browned French toast to the baking dish and bake for about 20-30 minutes, or until set. A knife inserted should come out clean.
  4. Remove from the oven and sprinkle a thin layer of sugar on top of each slice. Use a kitchen torch to caramelize the sugar until bubbly and golden.
  5. Let cool for a minute and serve warm, optionally topped with fresh fruit or drizzled with syrup.

Notes

Allowing the bread to soak overnight creates a creaminess; if you don’t have a kitchen torch, use the broiler for caramelizing but keep a close watch.