Crème Brûlée French Toast Recipe
This Crème Brûlée French Toast recipe combines the rich, custardy texture of classic crème brûlée with the comforting appeal of French toast. Challah bread slices are soaked in a luxurious mixture of egg yolks, eggs, heavy cream, vanilla, and sugar, then baked until perfectly set. A final caramelized sugar layer on top adds the signature brûlée crispness, making this dish an indulgent breakfast or brunch treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the French Toast
- 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
Instructions
- Prepare the baking pan: Grease a 13″ x 9″ baking pan thoroughly with softened unsalted butter to prevent sticking. Arrange the challah slices cut side down in the dish, placing them snugly without overlapping to allow even soaking.
- Make the custard mixture: In a large bowl, whisk together 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, and 1/3 cup granulated sugar until the mixture is smooth and pale yellow in color. Pour this mixture evenly over the arranged bread slices.
- Soak the bread: Using your fingers, gently press down on the challah slices to ensure they are fully submerged and absorb the custard. Allow the bread to soak for 10 to 15 minutes so the custard fully infuses the slices.
- Preheat and bake: Place an oven rack in the center position and preheat the oven to 300°F (150°C). Cover the baking dish with aluminum foil to help cook the custard evenly. Bake until the custard around the bread is slightly firm and pale yellow, and an instant-read thermometer inserted into the custard registers 170°F, about 40 to 45 minutes.
- Caramelize the top: Remove the foil and sprinkle the remaining 1/2 cup granulated sugar evenly over the top of the baked French toast. Use a kitchen blow torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, place the dish under the broiler and watch closely, caramelizing for 8 to 10 minutes to avoid burning.
- Rest and serve: Allow the Crème Brûlée French Toast to cool and set for 10 to 15 minutes before serving to let the caramelized sugar harden for that signature brûlée texture.
Notes
- Using challah bread adds a sweet, rich flavor and sturdy texture perfect for custard soaking.
- Ensure the custard reaches 170°F to safely cook the eggs without curdling.
- A kitchen blow torch is preferred for even caramelization and control over the brûlée topping.
- If using the broiler method, watch carefully as sugar can burn quickly.
- This recipe serves well as a luxurious brunch centerpiece; pair with fresh berries or whipped cream for extra indulgence.
Keywords: Crème Brûlée, French Toast, baked French toast, brunch recipe, challah French toast, custardy French toast, caramelized sugar breakfast
Find it online: https://flavorsbymaya.com/creme-brulee-french-toast-recipe/
