Crème Brûlée French Toast

The first time I made this, my kitchen smelled like a French bakery at dawn. My roommate wandered in rubbing her eyes, asking what bakery Id broken into, then stood there watching the oven like it might reveal actual magic.

I served this at my birthday brunch last spring, and honestly, no one talked for ten solid minutes. Just forks clicking against plates and muffled appreciative noises. Someone asked for the recipe before they even finished their first bite.

Ingredients

• 1 loaf brioche or challah: These eggy breads absorb the custard beautifully without falling apart, though day old slices work even better
• 6 large eggs: Room temperature eggs whisk into a smoother, silkier custard that coats every crumb evenly
• 1 1/2 cups whole milk: Full fat milk makes all the difference here, creating that rich restaurant style texture
• 1 cup heavy cream: This is what transforms regular French toast into something that feels like dessert for breakfast
• 2/3 cup granulated sugar: Sweetens the custard just enough to balance the tangy caramel layer underneath
• 1 tbsp vanilla extract: Pure vanilla extract gives a warm aromatic depth that imitation never quite captures
• 1/4 tsp salt: Just enough to make all the flavors pop and prevent it from tasting cloyingly sweet
• 1/2 cup unsalted butter: Forms the base of the caramel layer, so use good quality butter you would eat on bread
• 1 cup light brown sugar: Creates that gorgeous caramel sauce that forms underneath as it bakes
• 2 tbsp corn syrup: Keeps the caramel smooth and prevents graininess, though you could use honey in a pinch
• 1/4 cup granulated sugar: For the brûlée topping, use regular white sugar for the best crackle when torched

Instructions

Make the caramel layer:

Melt the butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until it bubbles and turns smooth like warm honey. Pour this liquid gold into the bottom of your baking dish and spread it evenly with a spatula.

Arrange the bread:

Lay the bread slices in a single layer over the hot caramel, snug but not crammed. A slight overlap is fine, the bread will puff up and shrink back down as it bakes.

Whisk the custard:

Beat the eggs, milk, cream, sugar, vanilla, and salt until completely smooth and no streaks remain. Take your time here, a well emulsified custard means evenly soaked bread.

Pour and press:

Pour the custard slowly over the arranged bread, then use your hands to gently press each slice into the liquid. You want every piece to drink up that mixture like a thirsty sponge.

Overnight chill:

Cover the dish tightly with plastic wrap and tuck it into the fridge for at least 8 hours. The wait is absolutely worth it, the bread transforms into something incredible overnight.

Preheat and rest:

Heat your oven to 350°F and pull the dish from the refrigerator while it warms up. Letting it sit at room temperature for about 20 minutes helps it bake evenly.

Bake until golden:

Bake uncovered for 30 to 35 minutes until the top is puffed and golden brown. The custard should be set, not jiggly, and the caramel should be bubbling up around the edges.

Cool briefly:

Let the dish rest for about 5 minutes out of the oven. This tiny wait helps the caramel thicken slightly so it coats each serving instead of running everywhere.

Create the brûlée crust:

Sprinkle the remaining sugar evenly over the entire surface. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy amber crust, watching closely so it does not burn.

Serve and swoon:

Scoop portions onto plates, making sure to get all that gorgeous caramel from the bottom. Serve immediately while the sugar crust is still warm and shatteringly crisp.

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My daughter now requests this for every special occasion, and honestly, I never say no. There is something about the ritual of torching the sugar at the end that makes even a regular Tuesday feel like a celebration worth marking.

Make Ahead Magic

I have learned that assembling this the night before is not just convenient, it actually improves the dish. The bread soaks up more of that custard, and the morning of, all you have to do is pop it in the oven and make coffee.

The Torch Situation

Before I owned a kitchen torch, I used my broiler, but you have to watch it like a hawk. Sugar goes from perfect to burnt in seconds under the broiler, while a torch gives you control and that restaurant quality crackle.

Serving Suggestions

Fresh berries cut through the richness beautifully, and a dollop of whipped cream never hurt anyone. But honestly, this needs nothing more than a good cup of coffee and people you love.

• Leftovers reheat surprisingly well in a 325°F oven for about 10 minutes
• The brûlée crust is best done right before serving for maximum crunch
• If you do not have a kitchen torch, put it under the broiler for literally 60 seconds

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This recipe lives in the permanent rotation now, and my friends have stopped asking what I am making for brunch. They just show up with coffee, knowing exactly what awaits.

Recipe FAQs

→ Can I prepare this the night before?

Yes, overnight chilling is essential. The extended rest allows the brioche to fully absorb the custard, creating that melt-in-your-mouth texture. Assemble everything before bed, then bake fresh in the morning.

→ What bread works best?

Brioche is ideal for its buttery richness and tender crumb. Challah makes an excellent substitute. Avoid standard sandwich bread as it becomes too soft and may fall apart during the long soak.

→ No kitchen torch?

Use your broiler instead. Sprinkle the sugar, then place under the broiler for 1-2 minutes watching constantly until caramelized. The broiler method creates a slightly softer crust but delivers similar flavor.

→ How long does it keep?

Best enjoyed immediately while the sugar crust remains crisp. Leftovers can be refrigerated up to 3 days and reheated, though the brûlée texture will soften. Add fresh sugar and torch again before serving.

→ Can I make this dairy-free?

Substitute coconut cream for heavy cream and use almond or oat milk for the whole milk. Vegan butter works in the caramel layer. The texture will be slightly different but still delicious.

→ Why corn syrup in the caramel?

Corn syrup prevents the brown sugar from crystallizing during baking, ensuring a smooth sauce. You can substitute honey or golden syrup if preferred, or omit entirely though the caramel may become grainy.