Crème Brûlée French Toast

The kitchen was still dark when I slipped the baking dish into the oven, that heady vanilla custard scent already beginning to warm the air. My sister's bridal brunch started in four hours and I'd been dreaming about this French toast since I first tasted it at a tiny Parisian café years ago. The memory of that crisp burnt sugar crust giving way to creamy, custard-soaked bread had haunted me through countless failed attempts. This morning, watching the oven light glow through the glass door, something felt different about this batch.

When my sister took her first bite, eyes widening at the crackle of caramelized sugar, I knew all those recipe testing mornings had been worth it. The bride-to-be reached for seconds before anyone else had finished their first serving, murmuring something about cancelling the caterer and just eating this forever. Her new mother-in-law asked for the recipe before coffee was even poured, and suddenly I wasn't just the sister who liked to cook anymore.

Ingredients

• 1 loaf brioche or challah: Brioche's buttery richness creates the most luxurious result, though challah's slightly tighter crumb holds up beautifully too. Slice it yourself rather than buying pre-sliced, aiming for those generous three-quarter-inch pieces that won't collapse under the custard's weight.
• 6 large eggs: Room temperature eggs whisk into a smoother, more homogeneous custard that absorbs evenly into the bread.
• 1 1/2 cups whole milk: The fat content matters here, skip the skim milk or your French toast will turn disappointingly rubbery.
• 1 cup heavy cream: This is what creates that impossibly rich, pudding-like interior that makes this dish worth the indulgence.
• 2/3 cup granulated sugar: This sweetness level hits perfect balance once the caramel layer and brûlée topping join the party.
• 1 tbsp vanilla extract: Use the good stuff, you can really taste the difference in something this simple and vanilla-forward.
• 1/4 tsp salt: Just enough to make all those sweet elements sing without making the dish taste savory.
• 1/2 cup unsalted butter: Forms the foundation of that incredible caramel sauce that develops underneath.
• 1 cup light brown sugar: Creates deeper, more complex caramel notes than white sugar alone could achieve.
• 2 tbsp corn syrup: The secret ingredient that keeps your caramel layer smooth and prevents graininess.
• 1/4 cup granulated sugar: For that signature burnt sugar crust that makes this truly crème brûlée inspired.

Instructions

Melt the caramel foundation:

Combine butter, brown sugar, and corn syrup in a small saucepan over medium heat, stirring constantly until the mixture bubbles and turns glossy smooth. Pour this liquid gold into your baking dish and spread it evenly across the bottom, this will become your self-saucing magic.

Arrange the bread:

Lay your brioche slices in a single layer over the hot caramel, slightly overlapping like shingles if needed. The bread will puff dramatically as it bakes, so do not worry about small gaps between slices.

Whisk the custard:

Beat eggs until uniform, then whisk in milk, cream, sugar, vanilla, and salt until completely smooth. You want no streaks of egg white remaining, this mixture should look like heavy cream.

Pour and press:

Slowly pour the custard over the arranged bread, letting it seep into every crevice. Gently press down on each slice with your hands to encourage absorption, watching the bread drink up all that liquid.

Overnight transformation:

Cover tightly with plastic wrap and refrigerate for at least 8 hours, up to 24. This rest period is non-negotiable, it is what transforms French toast into something extraordinary.

Preheat and rest:

Remove the dish from the refrigerator while your oven preheats to 350°F, letting the chill come off for about 20 minutes. This ensures even baking throughout.

Bake until golden:

Bake uncovered for 30 to 35 minutes until puffed and gorgeously golden, with the custard set but still slightly jiggly in the center. The kitchen will smell like a French bakery crossed with a caramel factory.

Brief cooling period:

Let it rest for exactly 5 minutes, this allows the custard to firm slightly while still being wonderfully creamy.

Create the brûlée crust:

Sprinkle the remaining granulated sugar in an even layer over the top. Torch it in sweeping motions until the sugar melts and creates that signature burnt sugar crackle, or broil for 1 to 2 minutes watching like a hawk.

Serve immediately:

Spoon some of that gorgeous caramel from the bottom of the dish over each portion. The contrast of hot, crisp sugar against cool, creamy custard is absolutely worth the effort.

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This recipe has become my go-to for everything from Christmas morning to comforting friends after heartbreak. There is something about the ritual of torching sugar tableside that makes even ordinary Tuesdays feel like a celebration worth savoring.

Make It Your Way

One rainy Sunday, I added orange zest and a pinch of cardamom to the custard on a whim, and now that variation has its own dedicated following. The beauty of this recipe lies in how well it plays with flavors while maintaining its essential character.

The Torch Makes The Moment

I once served this at a dinner party and passed the kitchen torch around the table, letting guests brûlée their own portions. Something about participating in that final transformation made everyone lean in a little closer, conversation pausing for that satisfying crack of burnt sugar.

Timing And Temperature Secrets

After years of making this, I have learned that the 5 minute rest after baking is crucial for portioning. Cutting too soon sends caramel running everywhere, but waiting just those few minutes creates the most beautiful, clean slices.

• If you do not own a kitchen torch, this is absolutely the excuse you have been waiting for to buy one
• The dish can be assembled up to 24 hours ahead, making it perfect for entertaining
• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes, though the sugar crust will soften

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There is nothing quite like serving this to people you love, watching their faces light up at that first satisfying crack of caramelized sugar. Some recipes feed the body, but this one feeds something deeper.

Common Recipe Questions

→ Can I prepare this the night before?

Absolutely! The overnight refrigeration step is essential for the bread to fully absorb the custard. In fact, this dish is designed to be assembled the evening before and baked fresh in the morning.

→ What bread works best?

Brioche is ideal for its rich, buttery texture and ability to soak up custard without falling apart. Challah is an excellent alternative. Thick-cut French bread works too, though it may be slightly less tender.

→ Do I need a kitchen torch?

A kitchen torch creates the perfect crackling sugar crust, but your oven broiler works as well. Place under the broiler for 1-2 minutes, watching closely to prevent burning. The broiler method creates a slightly softer crust.

→ Can I make this dairy-free?

Substitute full-fat coconut milk or almond milk for the dairy milk and cream, and use vegan butter. The texture may vary slightly, but the caramelized topping remains just as delicious.

→ How long can I store leftovers?

Leftovers keep refrigerated for 2-3 days. Reheat in a 350°F oven until warmed through. Note: the sugar crust softens in the fridge, so brûlée fresh sugar just before serving leftovers for that signature crunch.

→ Can I halve the recipe?

Yes, use an 8x8-inch baking dish and reduce all ingredients by half. The chilling and baking time remains the same, making this easily adjustable for smaller gatherings.