Crème Brûlée French Toast is a luxurious breakfast that transforms classic French toast into a rich, custard-soaked treat with a crackly caramelized sugar top. Thick slices of brioche or challah soak up a creamy egg and milk custard, then cook to golden perfection before being finished with a crisp, brûlée sugar layer. This indulgent brunch dish blends dessert-like decadence with breakfast comfort, making it perfect for special mornings, holiday brunches, or anytime you want something truly memorable.

Ingredients

1 loaf brioche or challah bread (about 12–16 ounces), sliced into thick pieces
6 large eggs
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar (for the custard)
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup granulated sugar (for caramelizing the top)
2 tablespoons unsalted butter (for greasing/griddle)

Instructions

Grease a baking dish or heat a griddle with butter.
Arrange the thick brioche or challah slices in the dish, or lay them out for soaking.
In a large bowl, whisk together the eggs, heavy cream, whole milk, ½ cup granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture over the bread slices, pressing gently so each piece absorbs the liquid. Let the bread soak for at least 30 minutes, or refrigerate and soak overnight for deeper flavor.
If baking: Preheat the oven to 350°F (175°C). Place the soaked bread in a single layer in the prepared baking dish. Bake until the custard is set and the bread is golden, about 30–45 minutes.
If using a griddle: Cook each soaked slice over medium heat for about 3–4 minutes per side until golden brown and cooked through.
Sprinkle a thin, even layer of the remaining granulated sugar over the surface of each cooked slice.
Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, place the slices under a hot broiler for 1–2 minutes until the sugar bubbles and browns.
Let the French toast cool briefly so the caramelized top hardens. Serve warm with your favorite toppings.

Recipe Info

Prep Time: About 15 minutes (plus soaking time)
Cook Time: About 30–45 minutes
Total Time: Around 1 hour (soaking included)
Servings: 6–8
Cuisine: American / Brunch
Course: Breakfast

Tips & Variations

For best texture, soak the bread overnight so the custard fully infuses the slices.
Add a pinch of nutmeg along with the cinnamon for extra warmth.
Serve with fresh berries, whipped cream, or maple syrup for added flavor.
Use a broiler if you don’t have a kitchen torch—watch closely to avoid burning.
For a richer custard, swap half the milk for extra cream.

Approximate Nutrition

(Per serving, estimate)

Calories: ~400–480
Carbohydrates: ~45–55 g
Protein: ~10–12 g
Fat: ~22–30 g
Fiber: ~1–2 g

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Jemero Carter

Brûlée French Toast

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Prep Time 15

Cook Time 29

Total Time 44

Servings: 8 servings

Course: Appetizer, Breakfast

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

1 loaf brioche or challah bread about 12–16 ounces, sliced into thick pieces
6 large eggs
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar for the custard
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup granulated sugar for caramelizing the top
2 tablespoons unsalted butter for greasing/griddle

Method

Grease a baking dish or heat a griddle with butter.
Arrange the thick brioche or challah slices in the dish or lay them out for soaking.
In a large bowl, whisk together the eggs, heavy cream, whole milk, ½ cup granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the custard mixture over the bread slices, pressing gently so each piece absorbs the liquid. Let the bread soak for at least 30 minutes, or refrigerate and soak overnight for deeper flavor.
If baking: Preheat the oven to 350°F (175°C). Place the soaked bread in a single layer in the prepared baking dish. Bake until the custard is set and the bread is golden, about 30–45 minutes.
If using a griddle: Cook each soaked slice over medium heat for about 3–4 minutes per side until golden brown and cooked through.
Sprinkle a thin, even layer of the remaining granulated sugar over the surface of each cooked slice.
Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, place the slices under a hot broiler for 1–2 minutes until the sugar bubbles and browns.
Let the French toast cool briefly so the caramelized top hardens. Serve warm with your favorite toppings.

Notes

Carbohydrates: ~45–55 g
Protein: ~10–12 g
Fat: ~22–30 g
Fiber: ~1–2 g

FAQs

Can I make this the night before?
Yes—soak the bread in the custard overnight for deeper flavor.
What bread is best?
Brioche or challah works best because they soak up custard without falling apart.
How do I get a good caramelized top without a torch?
Use the oven broiler for a minute or two—just watch closely so the sugar doesn’t burn.
How do leftovers store?
Keep chilled in an airtight container for up to 2 days; reheat in a skillet or oven.