Crème Brûlée French Toast (With Crackly Sugar Crust)
Imagine combining the best part of a fancy dessert with your favorite weekend breakfast. This Crème Brûlée French Toast does exactly that. Visually, it is a showstopper, featuring a thick, golden stack of brioche with a signature “burnt sugar” crust that cracks satisfyingly under your fork. The interior is impossibly creamy—almost like a pudding—thanks to a rich soak in heavy cream and vanilla, while the top offers that addictive, glass-like crunch that defines a classic crème brûlée.
This recipe elevates humble ingredients into a luxurious meal. By using thick slices of brioche or challah, the bread acts as a sponge, absorbing the sweet custard mixture without falling apart. The contrast between the soft, pillowy center and the crispy caramelized shell makes every bite a textural masterpiece. It is the ultimate indulgence for a slow Sunday morning or a special holiday brunch.
Secrets to the Perfect Crème Brûlée French Toast
Why It Works
This dish works because it mimics the actual structure of a crème brûlée custard. The combination of heavy cream, whole milk, and eggs creates a high-fat liquid base that turns the bread into a savory-sweet custard as it cooks. Unlike standard French toast, which can be eggy or dry, this version focuses on that rich, melting mouthfeel.
The “wow factor” visible in the photo comes from the caramelization technique. Sprinkling granulated sugar over the cooked toast and searing it (either with a torch or a quick flip in the pan) creates a hard candy shell. This glassy texture not only looks professional but adds a bitter-sweet complexity that cuts through the richness of the cream.
Chef’s Tips
- Stale Bread is Best: Fresh bread is too soft and will turn to mush when soaked. Leave your brioche slices out on the counter overnight to dry out. This creates a sturdier sponge that can hold more of the delicious custard.
- Low and Slow: Because the slices are thick and heavy with liquid, cook them on medium-low heat. If the heat is too high, the outside will burn before the creamy, custard-like interior is set.
- The Crunch Step: If you don’t have a kitchen torch, you can achieve the caramelized crust by sprinkling sugar on the bread in the pan, flipping it, and cooking for 30-60 seconds. Watch it closely—sugar goes from caramelized to burnt in seconds!
Serve this decadent stack with a drizzle of warm maple syrup or pair it with our crispy oven-baked bacon for a salty-sweet combo.
Storage
This dish is best enjoyed immediately to preserve the crispy crust. If you have leftovers, store them in the fridge for up to 2 days. Reheat in a toaster oven or air fryer to try and crisp the exterior back up; the microwave will make it soggy.
Substitutions
Bread: If you can't find Brioche, thick-cut Texas Toast or French bread works well. Dairy-Free: Use full-fat coconut milk or oat creamer in place of the heavy cream and milk. Flavor Twist: Add a splash of orange liqueur (like Grand Marnier) or bourbon to the custard batter for an adult version.
Ingredients
1 loaf, sliced into 1-inch thick slices (stale is best)
4 large, beaten
1/2 cup, for the rich custard base
1 cup, to balance the cream
1/2 cup, divided (half for batter, half for the crust)
1 tbsp, for classic dessert flavor
1/2 tsp, ground
1 pinch, to enhance sweetness
2 tbsp, for frying (not listed but essential for cooking)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large shallow bowl, whisk together eggs, heavy cream, milk, 1/4 cup sugar, vanilla, cinnamon, and salt until smooth.
Dip each slice of bread into the mixture, letting it soak for 10-15 seconds per side. You want it saturated but not falling apart.
Melt butter in a large skillet over medium-low heat. Add bread slices and cook for 3-4 minutes per side until golden brown and cooked through.
Sprinkle the remaining 1/4 cup sugar generously over the top of the cooked slices.
Use a kitchen torch to melt the sugar until deep amber and bubbling. Alternatively, flip the bread sugar-side down in the pan for 45 seconds, or broil on high for 1-2 minutes.
Stack the slices high and serve immediately while the crust is still crackly.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Crème Brûlée French Toast (With Crackly Sugar Crust)
Imagine combining the best part of a fancy dessert with your favorite weekend breakfast. This Crème Brûlée French Toast does exactly that. Visually, it is a sho
Ingredients
Instructions
In a large shallow bowl, whisk together eggs, heavy cream, milk, 1/4 cup sugar, vanilla, cinnamon, and salt until smooth.
Dip each slice of bread into the mixture, letting it soak for 10-15 seconds per side. You want it saturated but not falling apart.
Melt butter in a large skillet over medium-low heat. Add bread slices and cook for 3-4 minutes per side until golden brown and cooked through.
Sprinkle the remaining 1/4 cup sugar generously over the top of the cooked slices.
Use a kitchen torch to melt the sugar until deep amber and bubbling. Alternatively, flip the bread sugar-side down in the pan for 45 seconds, or broil on high for 1-2 minutes.
Stack the slices high and serve immediately while the crust is still crackly.
Rate This Recipe
Tools You'll Need
- Large Skillet or Griddle
- Whisk
- Kitchen Torch (Optional)
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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