I can’t resist a breakfast that lands on the table with a crackly caramel top, custardy center, and golden French toast edges. This Crème Brûlée French Toast is the kind of showstopper that makes any morning feel like a special occasion.

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I’m obsessed with this Crème Brûlée French Toast because it tastes wildly extra without feeling fussy. The top gets that crackly, caramelized sugar shell I want to tap with a spoon, while the center stays soft, rich, and custardy in the best way.

I love using brioche because it soaks up all that sweet vanilla flavor and still holds its shape. And yes, it belongs at brunch, but I’d eat it for dessert without blinking.

Buttery edges. Glossy caramel.

That crunch against the fluffy middle. This is the kind of breakfast I think about long after the plate is clean.

Ingredients

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Brioche or challah gets custardy inside but stays golden and slightly crisp outside.
Eggs bring the protein and help everything set without tasting too eggy.
Heavy cream makes it rich, silky, and honestly pretty dessert-like.
Whole milk lightens the custard so it’s not over-the-top heavy.
Granulated sugar adds sweetness without stealing the whole show.
Vanilla gives that warm bakery smell you’ll notice right away.
A pinch of salt keeps the sweetness from feeling flat.
Butter helps the slices brown beautifully and adds that cozy diner flavor.
Turbinado or demerara sugar brings the crackly crème brûlée crunch.
Powdered sugar is optional, but it makes everything look brunch-party cute.
Fresh berries add brightness, so the whole plate doesn’t feel too rich.
Maple syrup is for the “why not?” people, and I respect that.
Plus, it’s indulgent, not health food, but totally worth the weekend splurge.

Ingredient Quantities

8 thick slices brioche or challah, day old if possible

4 large eggs

1 1/2 cups heavy cream

1/2 cup whole milk

1/3 cup granulated sugar

2 teaspoons pure vanilla extract or seeds from 1 vanilla bean

Pinch of fine salt

2 tablespoons unsalted butter for the pan

1/2 cup turbinado or demerara sugar for caramelizing

Powdered sugar for dusting, optional

Fresh berries and maple syrup for serving, optional

How to Make this

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1. In a large bowl whisk together 4 large eggs, 1 1/2 cups heavy cream, 1/2 cup whole milk, 1/3 cup granulated sugar, 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean, and a pinch of fine salt until smooth.

2. Arrange 8 thick slices brioche or challah on a rack and pour the custard over them or dip each slice into the mixture, letting bread soak 20 to 30 seconds per side until saturated but not falling apart; use day old bread if possible for best texture.

3. Heat a large skillet over medium heat and add 2 tablespoons unsalted butter, swirling until melted and foaming.

4. Place soaked slices in the hot skillet without crowding and cook 3 to 4 minutes per side until deep golden brown and set, adding more butter as needed.

5. Transfer cooked slices to a baking sheet or ovenproof tray and let rest briefly while you preheat the broiler or prepare a kitchen torch.

6. Evenly sprinkle about 1/2 cup turbinado or demerara sugar over the top of the warm slices, pressing lightly so the sugar adheres.

7. Caramelize the sugar with a kitchen torch until it melts and forms a crisp, amber crust; if using a broiler, place the tray under the broiler 2 to 3 inches from the heat and watch closely, about 1 to 2 minutes, rotating as needed.

8. Let the caramelized tops cool for a minute to harden, then dust lightly with powdered sugar if desired.

9. Serve immediately with fresh berries and maple syrup on the side for drizzling or dipping.

10. Enjoy warm for the best contrast of crunchy caramel and soft, custardy interior.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cooling rack
5. Large skillet
6. Spatula or tongs
7. Baking sheet or ovenproof tray
8. Kitchen torch or broiler rack

FAQ

Question: Can I make the custard mixture ahead of time?
Answer: Yes. You can make the custard up to 24 hours ahead and keep it chilled. Whisk again before soaking the bread.

Question: What is the best bread to use?
Answer: Brioche or challah are ideal for richness and texture. Slightly stale slices absorb custard better.

Question: How do I get a crisp caramel top without a torch?
Answer: Use your oven broiler on the top rack for 1 to 2 minutes, watching constantly to prevent burning.

Question: Can I use a lighter milk or non dairy milk?
Answer: You can use lower fat milk or a creamy non dairy milk, but the texture will be less rich than with heavy cream and whole milk.

Question: How far in advance can I caramelize the sugar?
Answer: Caramelize right before serving for best crispness. If done early, the crust will soften as moisture is absorbed.

Question: How do I keep batches warm while finishing the rest?
Answer: Place cooked slices on a baking sheet in a 200 F oven to keep them warm without drying out.

Best Crème Brûlée French Toast Recipe You’ll Love Substitutions and Variations

Bread: swap brioche or challah for thick slices of sourdough, country white, or a sturdy croissant for a richer texture
Heavy cream: use equal parts half and half and whole milk, or 3/4 cup whole milk plus 3/4 cup mascarpone for creaminess
Eggs: substitute 3/4 cup silken tofu blended smooth for a dairy free/egg free custard, or use 3 large egg yolks plus 1 egg for a richer custard
Turbinado/demerara sugar for caramelizing: use granulated sugar, light brown sugar, or superfine caster sugar for a slightly different crunch and flavor

Pro Tips

1. Use slightly stale bread so it soaks up custard without turning mushy. If your brioche is very fresh, toast the slices lightly for a few minutes to dry them out first.

2. For an even, custardy interior, soak each slice on both sides but don’t let them sit in the liquid for more than 30 seconds per side. Give the custard a little time to settle on a rack before cooking so excess drips off.

3. Cook over medium heat and be patient. A lower heat lets the interior set without burning the exterior. Add a little extra butter between batches so each slice gets that glossy, golden finish.

4. Use turbinado or demerara for the brûlée top because the larger crystals caramelize into a better crack. When using the broiler, keep the tray very close and watch constantly; rotate the pan for even color. A torch gives more control if you have one.

5. Serve immediately for the best contrast of crunchy top and soft center. If you must hold them briefly, keep them warm in a low oven, but avoid covering them or the caramel will soften.

Best Crème Brûlée French Toast Recipe You'll Love

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

1018

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cooling rack
5. Large skillet
6. Spatula or tongs
7. Baking sheet or ovenproof tray
8. Kitchen torch or broiler rack

Ingredients

8 thick slices brioche or challah, day old if possible
4 large eggs
1 1/2 cups heavy cream
1/2 cup whole milk
1/3 cup granulated sugar
2 teaspoons pure vanilla extract or seeds from 1 vanilla bean
Pinch of fine salt
2 tablespoons unsalted butter for the pan
1/2 cup turbinado or demerara sugar for caramelizing
Powdered sugar for dusting, optional
Fresh berries and maple syrup for serving, optional

Directions

In a large bowl whisk together 4 large eggs, 1 1/2 cups heavy cream, 1/2 cup whole milk, 1/3 cup granulated sugar, 2 teaspoons pure vanilla extract or seeds from 1 vanilla bean, and a pinch of fine salt until smooth.
Arrange 8 thick slices brioche or challah on a rack and pour the custard over them or dip each slice into the mixture, letting bread soak 20 to 30 seconds per side until saturated but not falling apart; use day old bread if possible for best texture.
Heat a large skillet over medium heat and add 2 tablespoons unsalted butter, swirling until melted and foaming.
Place soaked slices in the hot skillet without crowding and cook 3 to 4 minutes per side until deep golden brown and set, adding more butter as needed.
Transfer cooked slices to a baking sheet or ovenproof tray and let rest briefly while you preheat the broiler or prepare a kitchen torch.
Evenly sprinkle about 1/2 cup turbinado or demerara sugar over the top of the warm slices, pressing lightly so the sugar adheres.
Caramelize the sugar with a kitchen torch until it melts and forms a crisp, amber crust; if using a broiler, place the tray under the broiler 2 to 3 inches from the heat and watch closely, about 1 to 2 minutes, rotating as needed.
Let the caramelized tops cool for a minute to harden, then dust lightly with powdered sugar if desired.
Serve immediately with fresh berries and maple syrup on the side for drizzling or dipping.
Enjoy warm for the best contrast of crunchy caramel and soft, custardy interior.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 339g
Total number of serves: 4
Calories: 1018kcal
Fat: 57.4g
Saturated Fat: 32.5g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 18.4g
Cholesterol: 316mg
Sodium: 659mg
Potassium: 422mg
Carbohydrates: 104g
Fiber: 3.5g
Sugar: 52g
Protein: 18.3g
Vitamin A: 625IU
Vitamin C: 1mg
Calcium: 164mg
Iron: 2.5mg

Best Crème Brûlée French Toast Recipe You’ll Love

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Crème Brûlée French Toast Recipe You’ll Love Substitutions and Variations

Pro Tips