Crème Brûlée French Toast

ByMadison Rae
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Why Make This Recipe

Crème Brûlée French Toast combines two delicious dishes into one delightful breakfast. This recipe brings the creamy, rich flavors of classic crème brûlée with the comforting texture of French toast. It’s perfect for special occasions or a cozy weekend brunch. The best part? It can be prepared ahead of time, making your mornings easier and more enjoyable!

How to Make Crème Brûlée French Toast

Ingredients

  • 1 loaf of French bread
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Butter for greasing
  • Sugar for caramelizing

Directions

  1. Slice the French bread into thick slices and arrange in a greased baking dish.
  2. In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and cinnamon until well combined.
  3. Pour the egg mixture over the bread slices and press down to ensure they absorb the liquid.
  4. Cover and refrigerate for at least 2 hours, or overnight.
  5. Preheat your oven to 350°F (175°C).
  6. Bake the French toast for 30-35 minutes until golden and set.
  7. Remove from the oven, sprinkle sugar on top, and use a kitchen torch to caramelize the sugar until it’s bubbly and golden brown.
  8. Serve warm and enjoy!

How to Serve Crème Brûlée French Toast

Crème Brûlée French Toast is best served warm. You can add fresh fruit, such as strawberries or blueberries, a drizzle of maple syrup, or a dollop of whipped cream on the top for added sweetness and flavor.

How to Store Crème Brûlée French Toast

If you have leftovers, store them in an airtight container in the refrigerator. It’s best consumed within 2-3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through. Avoid reheating in the microwave as it may make the texture soggy.

Tips to Make Crème Brûlée French Toast

  • Use day-old French bread for better texture, as it soaks up the egg mixture without falling apart.
  • Allow the bread to soak in the egg mixture overnight for richer flavor.
  • Be careful while caramelizing the sugar; keep the torch moving to avoid burning it.

Variation

For a twist, you can add ingredients such as chocolate chips, nuts, or even flavored extracts like almond or hazelnut to the egg mixture.

FAQs

Can I make Crème Brûlée French Toast ahead of time?
Yes! It’s excellent to prep the night before. Just soak the bread in the egg mixture overnight and bake in the morning.

Can I freeze Crème Brûlée French Toast?
Yes, you can freeze it after baking. Wrap it tightly and store it for up to 2 months. Reheat in the oven before serving.

What should I do if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can place the sugar-topped French toast under a broiler for a few minutes to caramelize the sugar. Just keep a close eye on it to avoid burning.

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Crème Brûlée French Toast

  • Author: admin
  • Total Time: 155 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful breakfast that combines the rich flavors of crème brûlée with the comforting texture of French toast, perfect for special occasions or a cozy brunch.

Ingredients

Scale
  • 1 loaf of French bread
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Butter for greasing
  • Sugar for caramelizing

Instructions

  1. Slice the French bread into thick slices and arrange in a greased baking dish.
  2. In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and cinnamon until well combined.
  3. Pour the egg mixture over the bread slices and press down to ensure they absorb the liquid.
  4. Cover and refrigerate for at least 2 hours, or overnight.
  5. Preheat your oven to 350°F (175°C).
  6. Bake the French toast for 30-35 minutes until golden and set.
  7. Remove from the oven, sprinkle sugar on top, and use a kitchen torch to caramelize the sugar until it’s bubbly and golden brown.
  8. Serve warm and enjoy!

Notes

Using day-old French bread enhances the texture. You can add chocolate chips, nuts, or flavored extracts for variation.

  • Prep Time: 120 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 200mg

Keywords: Crème Brûlée, French Toast, Breakfast, Brunch

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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