Creme Brulee French Toast

Creme Brulee French Toast

The Spruce / Stephanie Goldfinger

Prep: 10 mins
Cook: 40 mins
Soak: 8 hrs
Total: 8 hrs 50 mins
Servings: 4 to 6 servings
Yield: 8 slices
Nutritional Guidelines (per serving)
716 Calories
45g Fat
65g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 716
% Daily Value*
Total Fat 45g 58%
Saturated Fat 26g 132%
Cholesterol 377mg 126%
Sodium 489mg 21%
Total Carbohydrate 65g 24%
Dietary Fiber 1g 4%
Total Sugars 45g
Protein 13g
Vitamin C 0mg 1%
Calcium 131mg 10%
Iron 3mg 15%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

French toast is a customizable brunch favorite for many, and when feeding several people, it's an inexpensive and simple way to please. It's delicious, homey, and sweet. When you bake it like this, as in a casserole, you can prep ahead of time and then bake it when you're ready—and add the signature crunchy tops when it's time to serve.

For this version, the final touch of adding sugar then brûléeing with a torch or broiler helps bring a crisp and sugary crust. You can easily use this brûlée method even if you're just making one or two slices of French toast rather than the full casserole.

Serve with berries, peaches, or your favorite fruit. Add some whipped cream and this French toast could easily become dessert.

Ingredients

  • 1/2 cup unsalted butter

  • 3/4 cup brown sugar, packed

  • 1 loaf brioche (about 8 inches)

  • 4 eggs

  • 2 egg yolks

  • 1 cup heavy cream

  • 1/2 cup whole milk

  • 2 teaspoons vanilla

  • 1 1/2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/4 to 1/2 cup granulated sugar, garnish

  • maple syrup, for serving, optional

  • fresh fruit, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Creme Brulee French Toast ingredients

    The Spruce / Stephanie Goldfinger

  2. In a small heavy saucepan, melt butter and brown sugar over medium heat, stirring constantly until smooth. Pour mixture into a 13 x 9 x 2-inch baking dish.

    melted butter and brown sugar in pan

    The Spruce / Stephanie Goldfinger

  3. Cut brioche into 6 to 8 thick slices and arrange the slices in one layer in a baking dish with melted butter mixture, squeezing them slightly to fit.

    place brioche slices over the sugar mixture in a baking dish

    The Spruce / Stephanie Goldfinger

  4. In a medium bowl, whisk together eggs, egg yolks, heavy cream, milk, vanilla, cinnamon, nutmeg, and salt until combined well. Pour evenly over bread.

    whisk together eggs, egg yolks, heavy cream, milk, vanilla, cinnamon, nutmeg, and salt and pour over brioche

    The Spruce / Stephanie Goldfinger

  5. Cover and chill bread mixture in the fridge for at least 8 hours and up to 1 day.

    brioche and egg mixture in a baking dish

    The Spruce / Stephanie Goldfinger

  6. When ready to bake, preheat the oven to 350 F. Bake for 35 to 40 minutes, covering with foil halfway through, or until slightly puffed and edges are pale golden.

    baked brioche in a baking dish

    The Spruce / Stephanie Goldfinger

  7. Sprinkle an even layer of granulated sugar and brûlée with a kitchen torch or broil on high for about 3 minutes, or until golden brown caramelized bubbles appear.

    Sprinkle the brioche with sugar and brûlée with a kitchen torch

    The Spruce / Stephanie Goldfinger

  8. Serve with maple syrup and fresh fruit.

    Creme Brulee French Toast served with berries

    The Spruce / Stephanie Goldfinger

Tips

  • Thick slices absorb the batter better than thin slices.
  • Easily double or triple this recipe depending on the number of people you are feeding.
  • If you use a broiler to caramelize the sugar, keep in mind that the result will be a little uneven. A kitchen torch will give you more control and a more evenly caramelized topping.