Description
Crème Brûlée French Toast is a decadent breakfast treat that combines the rich creaminess of classic crème brûlée custard with the comforting texture of brioche bread. This recipe features custard-soaked brioche slices baked to golden perfection, then topped with a caramelized sugar crust for an irresistible sweet crunch. Perfect for a special brunch or indulgent weekend breakfast, it’s garnished with fresh berries and a dusting of powdered sugar for a delightful presentation.
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
Caramelizing Sugar
- 1/2 cup granulated sugar (for caramelizing)
Garnish (optional)
- Fresh berries
- Powdered sugar
Instructions
- Prepare Ingredients: Gather all your ingredients on the counter for smooth preparation and easy access.
- Whisk Eggs: In a large mixing bowl, crack the 4 large eggs and whisk until well beaten to ensure a smooth custard base.
- Add Cream and Milk: Pour in 1 cup heavy cream and 1 cup whole milk; whisk thoroughly until fully incorporated.
- Mix in Sugar and Flavorings: Stir in 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until sugar dissolves and mixture is smooth and fragrant.
- Arrange Bread: Place the sliced brioche bread evenly in a large 9×13 inch baking dish to prepare for custard soaking.
- Soak Bread in Custard: Pour the custard mixture evenly over the bread slices, ensuring full coverage. Use a spatula to gently press down the slices so they soak up the custard thoroughly.
- Refrigerate to Set: Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, allowing the bread to absorb the custard. For best flavor and texture, soak overnight.
- Preheat Oven: Set your oven to 350°F (175°C) so it’s ready for baking after soaking.
- Temper the Dish: Remove the dish from the refrigerator and let it sit at room temperature for 10-15 minutes if soaked overnight to ensure even baking.
- Bake the French Toast: Bake in the preheated oven for 30-35 minutes, until the top turns golden brown and the custard is set. Check after 25 minutes to prevent over-browning; cover loosely with foil if needed.
- Cool Slightly: Let the baked French toast cool for about 5 minutes to firm up before caramelizing the sugar.
- Add Caramelizing Sugar: Evenly sprinkle 1/2 cup granulated sugar over the top of the French toast for that signature crispy crust.
- Caramelize Sugar: Using a kitchen torch, carefully melt and caramelize the sugar until it forms a deep golden brown crust. Alternatively, place under a broiler for 1-2 minutes, watching closely to avoid burning.
- Set the Crust: Allow the caramelized sugar to harden for a minute or two creating a crunchy topping.
- Serve: Cut into squares or rectangles, then optionally dust with powdered sugar and garnish with fresh berries for a beautiful presentation.
- Enjoy: Serve immediately and indulge in the creamy custard interior and crunchy caramelized topping of this exquisite breakfast treat.
Notes
- For best results, soak the brioche overnight to achieve maximum custard absorption and flavor melding.
- If you do not have a kitchen torch, keep a close eye when caramelizing under the broiler to avoid burning the sugar.
- Brioche is recommended for its rich texture and flavor, but challah can be used as a substitute.
- This recipe can be made gluten-free by using gluten-free brioche-style bread.
- Leftovers can be refrigerated for up to 2 days and lightly reheated under a broiler for crispiness.
- Adjust cinnamon amount to taste or substitute with nutmeg for a different spice profile.
