Description
This Crème Brûlée French Toast recipe transforms classic French toast into a decadent breakfast treat inspired by the French dessert crème brûlée. Thick slices of day-old bread are soaked in a rich custard mixture of heavy cream, whole milk, eggs, and spices, then baked to golden perfection. A topping of melted butter and brown sugar adds a delightful caramelized crust that’s optionally finished with a kitchen torch for that signature brûlée crunch.
Ingredients
Scale
Custard Mixture
- 1 cup heavy cream
- 1 cup whole milk
- 6 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Bread
- 6 thick slices of day-old bread
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking dish to prevent sticking and facilitate easy cleanup.
- Mix Custard: In a large bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, salt, and ground cinnamon until fully combined and smooth.
- Dip Bread: Submerge each slice of bread into the custard mixture, ensuring both sides are evenly coated, then place them into the prepared baking dish in a single layer.
- Pour Remaining Custard: Drizzle any leftover custard mixture evenly over the bread slices in the baking dish to saturate the bread thoroughly.
- Chill: Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or preferably overnight to let the bread absorb the custard deeply, enhancing flavor and texture.
- Bring to Room Temperature: Remove the baking dish from the fridge and allow it to sit at room temperature for 30 minutes to ensure even baking.
- Add Topping: Drizzle the melted butter over the soaked bread slices and sprinkle the brown sugar evenly over the top for a sweet, caramelized finish.
- Bake: Place the baking dish in the oven and bake for 30-35 minutes until the French toast is firm, fully set, and lightly golden brown on top.
- Cool Slightly: Remove from the oven and let the French toast cool for a few minutes before serving to set the texture.
- Optional Brûlée: For an extra special touch, use a kitchen torch to caramelize the brown sugar topping, creating a crispy brûlée crust reminiscent of classic crème brûlée dessert.
Notes
- Using day-old bread helps the slices absorb the custard mixture better without becoming too soggy.
- Refrigeration time is key for a custardy, tender texture—avoid skipping this step if possible.
- If you do not have a kitchen torch, you can place the dish briefly under the broiler to caramelize the sugar, watching carefully to avoid burning.
- This dish is best served warm but can be refrigerated and gently reheated the next day.
