Crème Brûlée French Toast (Printable)
Brioche slices steeped overnight in vanilla custard, baked until golden, and finished with a caramelized sugar crust.
# What You’ll Need:
→ Bread
01 - 1 loaf (about 1 lb) brioche or challah, sliced 3/4-inch thick
→ Custard
02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1/4 teaspoon salt
→ Caramel Layer
08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar
10 - 2 tablespoons corn syrup
→ Brûlée Topping
11 - 1/4 cup granulated sugar
# How-To Steps:
01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour mixture into the bottom of a 9x13-inch baking dish and spread evenly.
02 - Place bread slices in a single layer over the caramel, allowing slight overlap if necessary to fit the dish.
03 - Whisk together eggs, milk, cream, sugar, vanilla extract, and salt in a mixing bowl until completely smooth and well combined.
04 - Pour custard evenly over the bread. Gently press down on bread slices to help them absorb the liquid mixture.
05 - Cover dish tightly with plastic wrap and refrigerate for 8-12 hours to allow bread to fully absorb custard.
06 - Preheat oven to 350°F. Remove dish from refrigerator and let sit at room temperature while oven heats.
07 - Bake uncovered for 30-35 minutes until puffed, golden brown, and custard is completely set.
08 - Let the dish rest for 5 minutes after removing from oven.
09 - Sprinkle granulated sugar evenly over the top. Use a kitchen torch to melt and caramelize the sugar until golden and bubbly. Alternatively, place under broiler for 1-2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of the dish over each portion.
# Expert Advice:
01 -
- The overnight soak transforms ordinary bread into something impossibly luxurious, like a dessert masquerading as breakfast
- That moment when your torch hits the sugar and creates a glass-like crust is pure kitchen magic that never gets old
02 -
- Do not skip the overnight chill, the texture will be noticeably different if you try to bake it immediately
- When torching the sugar, work quickly and move constantly to prevent burning, the line between perfect brûlée and acrid bitterness is thin
03 -
- Use a ruler or your knuckle as a guide when slicing bread, consistent thickness means even baking
- Place a baking sheet on the rack below the dish to catch any potential caramel overflow and save your oven from a sticky mess