Description
Crème Brûlée French Toast is a luxurious and indulgent breakfast treat that combines the creamy custard texture of crème brûlée with the comforting warmth of French toast. Featuring rich brioche bread soaked in a flavorful custard mixture, baked to perfection, and topped with a caramelized sugar crust, this dish offers a delightful contrast of smooth and crunchy textures. Perfect for brunch or a special morning indulgence.
Ingredients
Scale
Bread
- 1 loaf of brioche bread (about 1 pound), sliced into 1-inch thick slices
Custard Mixture
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/2 cup granulated sugar (for caramelizing)
- Fresh berries (optional, for serving)
- Powdered sugar (optional, for dusting)
Instructions
- Gather ingredients: Collect all ingredients on the counter to ensure a smooth preparation process.
- Beat eggs: In a large mixing bowl, crack the 4 large eggs and whisk until well beaten.
- Combine cream and milk: Add 1 cup of heavy cream and 1 cup of whole milk to the eggs, whisking until fully incorporated.
- Add sugar and flavorings: Stir in 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until the sugar is dissolved and mixture is smooth.
- Arrange bread: Place sliced brioche bread evenly in a large baking dish (9×13 inch recommended).
- Soak bread: Pour the custard mixture over bread slices, ensuring all are well coated. Gently press slices down with a spatula to soak thoroughly.
- Refrigerate: Cover dish with plastic wrap and refrigerate for at least 30 minutes or overnight for best flavor and texture.
- Preheat oven: Set oven to 350°F (175°C).
- Bring to room temp: Remove dish from fridge and let sit for 10-15 minutes if soaked overnight to warm slightly.
- Bake custard: Bake for 30-35 minutes until top is golden and custard is set. Check after 25 minutes and tent with foil if browning too quickly.
- Cool slightly: Let French toast cool for about 5 minutes post-baking.
- Sprinkle sugar: Evenly sprinkle 1/2 cup granulated sugar over the top.
- Caramelize sugar: Use a kitchen torch to melt and caramelize sugar to a deep golden brown, or place under broiler 1-2 minutes watching closely.
- Harden topping: Allow caramelized sugar to cool and harden for a minute or two for a crisp crust.
- Cut and serve: Slice into squares or rectangles for serving.
- Garnish and enjoy: Optionally dust with powdered sugar and add fresh berries for a beautiful presentation and extra flavor.
Notes
- For best results, soak the bread overnight to let flavors fully develop.
- If you don’t have a kitchen torch, the broiler method works well but requires close attention to avoid burning.
- Brioche bread is preferred for its rich texture and ability to absorb custard, but challah can be a good substitute.
- Adjust cinnamon and vanilla to taste for preferred flavor intensity.
- Serve immediately after caramelizing for the best contrast of warm custard and crunchy top.
