Crème Brûlée French Toast

The smell of brown sugar bubbling on the stove still takes me back to that snowy Sunday morning when I decided to test a breakfast that felt like dessert. My roommate stumbled into the kitchen, rubbing her eyes, and asked what bakery had opened in our apartment at 7 AM. We ended up eating it straight from the baking dish with forks, watching steam rise in the winter light flooding through the window.

I made this for my dads birthday brunch last spring, and he kept pausing between bites to say this is the best thing thats ever happened to bread. The kitchen was filled with the scent of vanilla and caramelizing sugar, and my sister actually asked if I could make it every weekend instead of just special occasions. Watching the torch create that glassy amber crackle on top became the finale to our morning ritual, like breakfast theater.

Ingredients

• 1 loaf brioche or challah: Brioche creates the most luxurious texture, but challah works beautifully too—just avoid sandwich bread which turns to mush
• 6 large eggs: Room temperature eggs incorporate more smoothly into the custard
• 1 1/2 cups whole milk: The fat content matters here—skim milk yields a sad, watery result
• 1 cup heavy cream: This is what makes the custard feel velvety and rich
• 2/3 cup granulated sugar: Added to the custard for sweetness throughout
• 1 tbsp vanilla extract: Pure vanilla makes a noticeable difference over imitation
• 1/4 tsp salt: Essential for balancing all that sugar and cream
• 1/2 cup unsalted butter: Forms the caramel layer with brown sugar and corn syrup
• 1 cup light brown sugar: Creates that deep caramel flavor in the bottom layer
• 2 tbsp corn syrup: Prevents the caramel from seizing and keeps it pourable
• 1/4 cup granulated sugar: For the brûlée topping on top

Instructions

Melt the caramel layer:

Combine butter, brown sugar, and corn syrup in a small saucepan over medium heat, stirring until the mixture bubbles and turns silky smooth, about 3 minutes.

Prepare the baking dish:

Pour the hot caramel into a 9x13-inch baking dish and spread it evenly across the bottom.

Arrange the bread:

Lay the brioche slices in a single layer over the caramel, slightly overlapping them like shingles if needed to fit.

Whisk the custard:

Beat eggs, milk, cream, sugar, vanilla, and salt in a large bowl until completely combined and no streaks remain.

Pour and press:

Pour the custard evenly over the bread, then gently press down on each slice to help it absorb the liquid.

Refrigerate overnight:

Cover tightly with plastic wrap and chill for at least 8 hours, or up to 24 hours.

Preheat and rest:

Heat the oven to 350°F and let the dish sit at room temperature while the oven warms, about 20 minutes.

Bake until golden:

Bake uncovered for 30 to 35 minutes until puffy, golden brown, and the custard is set.

Create the brûlée crust:

Sprinkle the remaining 1/4 cup sugar evenly over the baked French toast, then torch until deeply amber and bubbly.

Serve with caramel:

Invert portions onto plates so the caramel sauce drizzles over the top, or spoon sauce from the bottom over each serving.

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My niece asked if we could have this for dinner instead of breakfast after she took her first bite, and honestly I couldnt argue with her logic. Theres something about breaking through that burnt sugar crust that feels like unwrapping a present, especially when the warm vanilla custard spills out underneath.

Make It Your Own

A pinch of cinnamon or some orange zest folded into the custard transforms the flavor profile completely. Ive also added a tablespoon of bourbon to the caramel layer for adult brunches, and the way it weaves through the brown sugar is nothing short of brilliant.

The Bread Matters

Day-old brioche absorbs custard beautifully without falling apart, while fresh bread can turn into a gummy disappointment. If you only have fresh bread, slice it and let it sit uncovered on the counter for a few hours before assembling.

Serving Strategy

Fresh berries or a dollop of lightly sweetened whipped cream cuts through the richness beautifully. The dish is sweet enough on its own, so keep any maple syrup on the side rather than pouring it over.

• Let it rest for 5 minutes after baking before adding the sugar topping
• The sugar crust is best created right before serving for maximum crunch
• Leftovers reheat surprisingly well at 325°F for about 10 minutes

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Theres nothing quite like the sound of that sugar crust cracking under a spoon, followed by the oh my god that always seems to follow.

Recipe FAQs

→ Can I prepare this the night before?

Absolutely! The overnight chilling step is essential for the bread to fully absorb the custard. In fact, this dish must refrigerate for 8–12 hours, making it an ideal make-ahead breakfast for special occasions or busy mornings.

→ What type of bread works best?

Brioche is ideal due to its buttery richness and tender crumb, but challah works equally well. Both breads have the structure to hold up through overnight soaking without becoming mushy. Thick-cut French bread makes a decent substitute in a pinch.

→ Do I need a kitchen torch?

While a kitchen torch gives you the most control and that classic crackling crust, you can use your oven's broiler instead. Place under the broiler for 1–2 minutes, watching constantly to prevent burning. The torch is recommended for the best texture.

→ Can I freeze leftovers?

Leftovers can be stored in the refrigerator for 2–3 days and reheated in the oven. However, the sugar crust will soften over time. For best results, reheat portions and add fresh sugar before brûléing again right before serving.

→ What can I serve with this?

Fresh berries like raspberries or strawberries provide a bright contrast to the rich flavors. A dollop of lightly sweetened whipped cream adds extra indulgence. For a lighter option, a side of citrus segments or a simple green salad helps balance the sweetness.