Crème Brûlée French Toast

The first time I made this for a weekend brunch, my sister actually asked if I'd secretly ordered it from a fancy café. That caramelized sugar crust cracking under your spoon creates such a satisfying sound that everyone at the table stops talking for just a second.

I discovered this recipe during a holiday weekend when I wanted to impress guests without spending the entire morning in the kitchen. Watching the sugar bubble and turn amber with my kitchen torch felt surprisingly therapeutic, like being a pastry chef in my own home.

Ingredients

• Brioche or challah bread: These egg rich breads absorb the custard beautifully and hold their shape through the overnight soak
• Large eggs: Room temperature eggs whisk into a smoother, more uniform custard mixture
• Whole milk and heavy cream: The combination creates that impossibly creamy, luxurious texture
• Granulated sugar: Divided use ensures balanced sweetness throughout both custard and topping
• Vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• Unsalted butter: Creating the caramel layer with unsalted butter lets you control the salt level
• Light brown sugar: Its molasses notes deepen the caramel flavor at the bottom
• Corn syrup: Just a tablespoon keeps the caramel layer smooth and prevents crystallization

Instructions

Create the caramel foundation:

Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until the mixture bubbles and becomes smooth. Pour this golden liquid into your baking dish and spread it evenly across the bottom.

Arrange the bread:

Lay your brioche slices in a single layer over the hot caramel, fitting them snugly together and slightly overlapping if necessary to fill the dish.

Whisk the custard:

Beat eggs thoroughly in a large bowl before adding milk, cream, sugar, vanilla, and salt. Continue whisking until no streaks remain and the mixture feels homogenous.

Soak overnight:

Pour the custard slowly over the arranged bread, then use your hands to gently press each slice into the liquid. Cover tightly and refrigerate for at least 8 hours so the bread can drink up all that creamy goodness.

Bake to perfection:

Let the dish sit at room temperature while your oven preheats to 350°F, then bake uncovered for 30 to 35 minutes until puffy and golden with a set custard center.

Add the brûlée finish:

Sprinkle the remaining granulated sugar across the top and torch it until it bubbles and darkens, or broil for 1 to 2 minutes while watching constantly to prevent burning.

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This recipe has become my go to for houseguests because it serves so many people while making me look like I put in way more effort than I actually did. Something magical happens when you flip that first slice over and reveal all that caramel pooled underneath.

Making It Ahead

The entire dish can be assembled and refrigerated up to 24 hours before baking, which has saved me countless times during busy holiday mornings. Just keep the brûlée sugar separate until right before serving.

Choosing Your Bread

Brioche is my first choice because its buttery crumb practically melts into the custard, but challah works beautifully too. Avoid sandwich bread entirely as it is too soft to hold up through the long soak.

Serving Suggestions

Fresh berries or a dollop of whipped cream cut through the richness, while a sprinkle of cinnamon in the custard adds warmth.

• Try orange zest in the custard during citrus season
• A drizzle of maple syrup over the finished brûlée adds another layer of flavor
• Serve immediately while that sugar crust is still warm and crackly

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There is something deeply satisfying about serving breakfast that feels like dessert, especially when it comes together with such minimal morning effort.

Recipe FAQs

→ Can I make this without a kitchen torch?

Absolutely. While a torch creates that signature cracked sugar crust, you can achieve similar results under your broiler. Place the baked dish under the broiler for 1-2 minutes, watching constantly—the sugar melts and caramelizes quickly. Move the dish around for even browning, but don't walk away. The difference is subtle but the broiler method still delivers that satisfying crunch.

→ Why must this refrigerate overnight?

The overnight soak is essential for achieving that perfect texture. Given time, the custard fully penetrates each slice of brioche, transforming the bread from merely coated to completely saturated. This creates that luxurious, custard-like interior while maintaining structure. You'll notice the difference—rushed versions taste like bread with pudding poured over, while the overnight version becomes one cohesive, velvety creation.

→ What bread works best for this preparation?

Brioche is ideal—its rich, buttery crumb absorbs custard beautifully while holding shape through overnight soaking. Challah performs nearly as well with its slightly tighter structure. If neither is available, thick-cut sourdough or a quality Italian bread can substitute, though you may need slightly less soaking time. Avoid standard sandwich bread; it lacks the structural integrity to survive the long custard bath without becoming mushy.

→ Can I prepare the caramel layer differently?

The specified butter and brown sugar mixture creates a rich, deep caramel that forms during baking. Some variations swap in maple syrup for a woodsy note or use melted coconut sugar for a slightly less sweet version. You could also infuse the caramel with a cinnamon stick or star anise while melting—just remove before pouring. The key is maintaining that liquid sugar layer beneath the bread, which creates pockets of sticky sweetness throughout.

→ How do I reheat leftovers without losing the crunch?

The sugar crust softens quickly with moisture, so reheating requires strategy. Individual portions reheat best in a 350°F oven for about 8 minutes—this revives the interior without making it soggy. Then, apply fresh sugar and torch just before serving. This approach delivers that freshly-crackled experience even with leftovers. Avoid microwaving; it creates steam that ruins the texture you worked so hard to achieve.