Rich, custardy, and topped with a crackly caramelized sugar crust, Crème Brûlée French Toast is the ultimate brunch upgrade. It tastes fancy, but it’s surprisingly easy—perfect for weekends, holidays, or when you want to seriously impress.
What Makes It Special?
Unlike classic French toast, this version is baked, not pan-fried, and finished with a crème brûlée–style caramel top. Think soft vanilla custard inside, crunchy sugar shell on top. Heaven.
Ingredients (Serves 4–6)
For the caramel base
½ cup unsalted butter
1 cup brown sugar
2 tbsp maple syrup or corn syrup
For the French toast
1 loaf brioche or challah bread (slightly stale works best)
5 large eggs
1½ cups heavy cream (or half-and-half)
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
For the brûlée topping
¼–⅓ cup granulated sugar
Instructions
1. Make the Caramel Base
Preheat oven to 350°F (175°C).
In a saucepan, melt butter with brown sugar and syrup over medium heat.
Stir until smooth and bubbly (about 3–4 minutes).
Pour evenly into a greased 9×13-inch baking dish.
2. Add the Bread
Slice bread thickly (about 1–1½ inches).
Arrange slices tightly over the caramel layer.
3. Prepare the Custard
Whisk eggs, cream, vanilla, cinnamon, nutmeg, and salt.
Slowly pour over the bread, making sure all slices are soaked.
Gently press bread down to absorb the custard.
Optional but recommended:
Cover and refrigerate overnight for extra-rich texture.
4. Bake
Bake uncovered for 35–40 minutes, until puffed and golden.
5. Brûlée the Top
Sprinkle granulated sugar evenly over the baked French toast.
Use a kitchen torch to caramelize until deep golden and crackly.
No torch? Place under the broiler for 1–2 minutes—watch closely!
Serving Ideas 🥞
Fresh berries or sliced bananas
Light dusting of powdered sugar
Whipped cream or crème fraîche
Crispy bacon or sausage on the side
Pro Tips
Brioche > regular bread (trust me).
Don’t rush the caramel—smooth is key.
Let it rest 5 minutes before serving so the custard sets.