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Crème Brûlée French Toast

Crème Brûlée French Toast

Melena
Crème Brûlée French Toast combines rich custard-soaked bread with a perfectly caramelized sugar crust for an indulgent breakfast or brunch. Made with brioche or challah, eggs, cream, and vanilla, this elegant twist on classic French toast is easy to make at home and perfect for special occasions or weekend indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • Essential Ingredients:
  • 6–8 slices brioche or challah preferably day-old
  • 4 large eggs
  • 1 cup heavy cream or half-and-half for a lighter version
  • ¼ cup granulated sugar plus extra for caramelizing
  • 1 tsp vanilla extract
  • Optional Ingredients:
  • ½ tsp cinnamon or nutmeg
  • 1–2 tsp liqueur like Grand Marnier for extra flavor
  • Fresh berries mint, or whipped cream for garnish
  • Powdered sugar for dusting

Instructions
 

  • Prepare the Custard:
  • In a medium bowl, whisk together eggs, cream, sugar, vanilla, and any optional flavorings until smooth. Chill the custard in the refrigerator for at least 30 minutes.
  • Soak the Bread:
  • Slice the bread into thick pieces (about 1.5 inches). Dip each slice into the custard, coating evenly but avoiding oversaturation.
  • Cook the French Toast:
  • Skillet Method: Heat a nonstick skillet or griddle over medium heat. Melt butter and cook each slice 2–3 minutes per side until golden brown.
  • Oven Method: Place custard-soaked bread on a greased baking sheet. Bake at 350°F (175°C) for 20 minutes until cooked through and golden.
  • Caramelize the Sugar:
  • Sprinkle granulated sugar evenly on top of each slice. Use a kitchen torch to caramelize until a crisp, golden crust forms.
  • Broiler Alternative: Place under a preheated broiler for 1–2 minutes, watching closely to prevent burning.
  • Serve and Garnish:
  • Top with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar. Serve with coffee, mimosas, or hot chocolate for an elegant brunch.

Notes

  • Use day-old bread to prevent sogginess.
  • Soak each slice for about 30 seconds per side.
  • Keep the torch moving evenly when caramelizing sugar.
  • Prepare custard-soaked bread the night before for easy morning cooking.