Honestly, This Crème Brûlée French Toast Is Why My Friends Invite Themselves Over
If I’m being totally honest, I probably make Crème Brûlée French Toast more than anyone reasonably should—like, my neighbor Deb has started rattling her mug at the fence on Sunday mornings, hoping I’ll bring some extras over. The recipe was originally inspired by a not-so-fancy brunch spot my cousin dragged me to, and the first time I tried making it at home, I forgot the sugar topping (don’t do that—the best part is cracking through it). Now, it’s become the thing I whip up when I’m feeling like showing off but don’t want to fuss around too much. If you’re a fan of breakfast turning into dessert (or dessert sneaking onto your breakfast plate), jump in. And apologies now for any sticky fingers on your counters.
Why I Keep Making This (Despite Some Messes)
I make this when I want people to believe I’m fancier than I actually am, honestly. My family goes absolutely wild for it, especially since it tastes like the lovechild of breakfast and fancy-pants dessert. Plus, it's baked—not fried—so you can pop it in the oven and get back to your coffee, or to cleaning flour off the dog. Oh, and when I first tried making it I burnt the caramel topping (and maybe the tips of two fingers)—still ate it. It's that good. If you like things a little decadent but not overly fiddly, this is for you.
What You'll Need (And What I Use When Out of Stuff)
- 1 baguette or challah, sliced thick (If I’m rushed, thick slices of sandwich bread do fine. My grandmother always insisted on using day-old brioche, for what it's worth.)
- 6 large eggs (once I tried just 5, but it came out a bit sad and flat)
- 2 cups whole milk (or half-and-half if you’re feeling extra, almond milk in a real pinch—don’t tell Deb)
- ¾ cup granulated sugar (if you, like me, run out halfway, brown sugar totally works for the topping!)
- ½ cup unsalted butter
- 2 teaspoons vanilla extract (sometimes I just go mad and eyeball it)
- ½ teaspoon salt
- ¼ teaspoon nutmeg (completely optional—no one’s policing your spice rack)
- Powdered sugar for dusting (or skip if you’re not into that vibe)
- Fresh berries (my lot pick around them, but I keep hoping they’ll love 'em)
Alright, Here's How I Actually Make It
- Butter Situation: Preheat your oven to 350°F—unless you forget, then you’ll be waiting later (I do this all the time). Melt the butter in a small saucepan and swirl it into the bottom of a 9x13 inch baking dish. Don’t worry if some floats on top of the bread later—it soaks in.
- Arrange the Bread: Lay the bread slices in your dish. Overlap them a bit; sometimes I squish in extra pieces because no one fights over the end bits.
- Mix the Good Stuff: In a bowl, whisk together eggs, milk, ½ cup of the sugar, vanilla, salt, and nutmeg if you’re using. If you get egg shell in it (curse those eggs!), just fish it out. Pour the mixture evenly over your bread. I press down with my hands to make sure it’s all soaking—feels slightly gross but helps.
- Rest: Let everything hang out together for at least 20 minutes or, if you’re a planner, pop it in the fridge overnight. I swear it tastes even better the next day—if you can wait, which... I rarely can.
- Caramelize: Sprinkle remaining sugar right before baking on top. Sometimes I use brown sugar and yes, it makes it a bit gooey, but it also tastes kind of amazing. Bake for 35–40 minutes until puffed and golden—they say not to open the door mid-bake but honestly, I peek every time.
- Finish: If you’re feeling fancy-schmancy, use a kitchen torch for an extra crackly sugar top. No torch? Broil it for a couple minutes. Watch like a hawk though, it’ll go form gorgeous to charred in a blink. This is where I usually sneak a piece (burned tongue is worth it).
- Let it cool a few minutes, then serve with berries, powdered sugar, or just grab a fork and go in.
What I’ve Learned (The Hard Way)
- Stale bread works so much better than fresh—if your bread’s still soft, just let it sit out a bit or pop it in a warm oven for 10 minutes.
- Using less butter means you’ll lose that luxurious vibe. Don’t do it. Just enjoy.
- Baking it a tad longer is better than risking a soggy bottom (no one likes that).
- If you try to unmold it while piping hot, it’ll fall apart. Learned that one after ruining a perfectly good linen napkin.
Variations I’ve Tried—Some Wins, Some Meh
- Swapped in coconut milk instead of dairy—really good if you like a little extra sweetness and a vague hint of vacation.
- Added orange zest once; family was kinda divided, but I loved it with coffee.
- Once, I tried stuffing the bread with cream cheese—honestly, a little too over the top even for me.
- Left out the sugar on top by accident once. Basically French toast casserole at that point—not bad, not crème brûlée-y.
Tools: You Need Some, Others You Can Fudge
- 9x13 baking dish (but honestly, any oven-safe dish will do—just squish the bread in)
- Whisk (fork will do in a pinch—just use those biceps)
- Kitchen torch for extra fanciness (no, you don’t need it; a broiler and keen eye is all you need)
- Mixing bowl, spoon, willingness to wipe up spilled egg mixture
How to Store It (Though It Never Survives Long Here)
If, by some miracle, you have leftovers, cover and store in the fridge. It’ll keep two, maybe three days. Tastes even better reheated, I think. Cold’s not bad either, come to that. But honestly, in my house, leftovers vanish before the pan’s cool.
Serving It Up—My Kinda Way
Morning, noon, or post-dinner snack, this stuff disappears quick. We usually top ours with a dusting of powdered sugar and whatever berries are on that week’s sale flyer. My uncle puts a dollop of whipped cream on his, which always feels right. Sometimes maple syrup sneaks onto the table, but honestly, it’s rich enough on its own.
Little Nuggets of Hard-Won French Toast Wisdom
- I once tried assembling AND baking straight away—ended up way too mushy. Letting it soak is key; trust me, don’t skip it.
- Don’t rush the sugar topping; caramelizing needs some patience. If you broil instead of torching, hover right there or it'll go up in smoke (bad news for fancy dish towels).
- Actually, I find using slightly thicker bread slices keeps it from turning into a bread pudding puddle. Learned that by sad, soggy trial and error.
FAQ—Because You Asked (And I Get These A Lot)
- Can I make it the night before? Absolutely. I think it tastes better the next day, to be honest.
- What if I don’t have a torch? Just shove the pan under the broiler for a minute or two. Really keep an eye on it. Trust me, learned the hard way.
- Can I freeze leftovers? Never tried it myself—frankly, it’s always gone too fast—but I’d say probably yes. Maybe not quite as crispy.
- Why is my toast soggy? Might’ve rushed the soaking (I have). Or maybe your bread is too soft? Stale is best.
- Do I have to use heavy cream? Not at all! Milk, half-and-half, or even a splash of non-dairy milk will work. I mean, you do you.
- Do you ever serve this at midnight? Oh, you caught me—I’ve definitely cut a sneaky square after everyone’s gone to bed.
Alright, that's the full scoop from my kitchen (plus an unnecessary digression into napkin emergencies, but hey, that's real life). Make a mess. Make memories. And if you wind up with sticky counters and sugar on the floor—well, now you’re doing breakfast right.
Ingredients
- 1 loaf brioche or challah bread, sliced thick
- 1 ½ cups heavy cream
- 4 large eggs
- ½ cup whole milk
- ½ cup granulated sugar, plus more for topping
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, for greasing
Instructions
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1Preheat oven to 350°F (175°C) and grease a large baking dish with butter.
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2Arrange thick slices of brioche or challah bread in the prepared baking dish, slightly overlapping.
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3In a large bowl, whisk together heavy cream, milk, eggs, ½ cup sugar, vanilla extract, and salt until smooth.
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4Pour the custard mixture evenly over the bread, pressing the bread lightly to soak. Let stand for 10 minutes to absorb.
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5Bake uncovered for 30 minutes or until the custard is set and the top is golden.
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6Remove from oven and sprinkle the top with a generous layer of granulated sugar. Using a kitchen torch, carefully caramelize the sugar until crisp and golden. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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