Name: Crème Brûlée French Toast Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 tbsp. unsalted butter, softened; 1 (1-lb.) challah loaf, cut into 8 to 10 slices (1″ to 1/2″ thick); 6 large egg yolks; 1 large egg; 2 1/2 cups heavy cream; 1 tsp. vanilla bean paste or extract; 1/4 tsp. kosher salt; 1/3 cup (66 g) granulated sugar; 1/2 cup (100 g) granulated sugar, for topping

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Introduction

Crème Brûlée French Toast is a decadent twist on a classic breakfast favorite. With a rich custard soak and a perfectly caramelized sugar topping, this dish combines creamy texture and a crispy finish that will impress any brunch guest.

The image shows a white rectangular baking dish with six slices of bread arranged closely and toasted to a deep golden brown with some darker charred edges. Each slice is topped with a creamy, melted layer that appears bubbly and slightly caramelized with a shiny, uneven golden crust, created by torching. A woman's hand holding a small blue and black torch is applying a flame to one corner of the bread slice at the bottom right. The dish is set on a white marbled surface, with part of a white bowl and a black-and-white checkered cloth visible near the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. unsalted butter, softened
1 (1-lb.) challah loaf, cut into 8 to 10 slices (1″ to 1/2″ thick)

6 large egg yolks
1 large egg

2 1/2 cups heavy cream
1 tsp. vanilla bean paste or extract

1/4 tsp. kosher salt
1/3 cup (66 g) granulated sugar, divided
1/2 cup (100 g) granulated sugar, divided

Instructions

Step 1: Grease a 13″ x 9″ baking pan with the softened butter. Arrange the challah slices cut side down in the pan, fitting them snugly without overlapping.
Step 2: In a large bowl, whisk together the egg yolks, whole egg, heavy cream, vanilla bean paste, kosher salt, and 1/3 cup sugar until the mixture is pale yellow and smooth. Pour this custard over the bread slices, gently pressing them with your fingers so they are fully submerged. Let soak for 10 to 15 minutes.
Step 3: Position a rack in the center of your oven and preheat to 300°F (150°C). Cover the baking dish tightly with foil.

Step 4: Bake the French toast until the custard around the bread is slightly firm and pale yellow, and an instant-read thermometer inserted into the custard reads 170°F (77°C), about 40 to 45 minutes.
Step 5: Remove the foil and sprinkle the remaining 1/2 cup sugar evenly over the top. Use a kitchen blow torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler, watching closely, for 8 to 10 minutes to achieve a caramelized top.
Step 6: Allow the French toast to sit for 10 to 15 minutes before serving to let the caramelized sugar harden slightly and the flavors to set.

Tips & Variations

Use day-old challah or brioche for best texture—it soaks up the custard without becoming too soggy.
Substitute vanilla bean paste with pure vanilla extract if unavailable, though the paste adds a richer flavor and speckled appearance.
For a flavored twist, add a pinch of cinnamon or a splash of orange liqueur to the custard mixture.

If you don’t have a blow torch, keep a close eye when caramelizing under the broiler to avoid burning.

Storage

Store leftover Crème Brûlée French Toast covered in the refrigerator for up to 2 days. To reheat, warm gently under a broiler for a few minutes or in a toaster oven to help crisp the sugar topping again. Avoid microwaving to preserve the caramelized texture.

How to Serve

A golden brown French toast piece sits on a white plate with a red rim. The toast has a caramelized, slightly crispy top layer with a shiny syrup glaze pooling around its base. On one side, a silver fork holds a piece of the soft, yellow inside of the toast, showing its fluffy texture. On top of the toast is a dollop of white whipped cream with two bright red raspberries placed beside and on the cream. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread other than challah?

Yes, brioche is a great alternative because of its richness, but avoid dense breads like sandwich bread as they won’t soak the custard as well.

How do I know when the French toast is fully cooked?

It’s done when the custard around the bread is set and an instant-read thermometer inserted into the custard reads 170°F. The texture should be creamy but firm.