Description
Crème Brûlée French Toast is a decadent breakfast dish that combines the creamy richness of classic crème brûlée custard with the comforting texture of brioche bread. This recipe features thick slices of brioche soaked in a vanilla-cinnamon custard, baked to perfection, and topped with caramelized sugar for a crisp, crackling crust. Served with fresh berries and a dusting of powdered sugar, it’s an indulgent treat perfect for special mornings.
Ingredients
Scale
Main Ingredients
- 1 loaf of brioche bread (about 1 pound), sliced into 1-inch thick slices
- 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
- 1/2 cup granulated sugar (for caramelizing)
Optional Garnishes
- Fresh berries
- Powdered sugar
Instructions
- Prepare Ingredients: Gather all your ingredients on the counter to ensure a smooth preparation process.
- Beat Eggs: In a large mixing bowl, crack the 4 large eggs and whisk until well beaten.
- Add Cream and Milk: Add 1 cup heavy cream and 1 cup whole milk to the eggs, whisking until fully incorporated.
- Mix Custard: Stir in 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until the sugar is dissolved and the mixture is smooth.
- Arrange Bread: Place the sliced brioche bread evenly in a large baking dish (9×13 inch recommended).
- Soak Bread: Pour the custard mixture over the bread slices, ensuring each piece is well coated. Use a spatula to gently press the slices down so they soak up the custard evenly.
- Chill: Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes or overnight for best flavor and texture.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Warm Up: If refrigerated overnight, remove the dish from the fridge and let it sit at room temperature for 10-15 minutes before baking.
- Bake: Bake for 30-35 minutes until the top is golden brown and custard is set. Check after 25 minutes and tent with aluminum foil if browning too quickly.
- Cool Slightly: Let the baked French toast cool for about 5 minutes after removing from the oven.
- Sprinkle Sugar: Evenly sprinkle the 1/2 cup granulated sugar over the top surface to prepare for caramelizing.
- Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar until it melts and forms a deep golden brown crust. Alternatively, broil under high heat for 1-2 minutes, watching closely to avoid burning.
- Set Caramel: Allow the caramelized sugar to harden for 1 to 2 minutes to create a crisp topping.
- Cut and Serve: Cut the French toast into squares or rectangles for serving.
- Garnish: Optionally, dust with powdered sugar and top with fresh berries for a colorful, fresh finish.
- Enjoy: Serve warm and enjoy the creamy custard base with the crunchy caramelized sugar topping!
Notes
- For best results, soak the bread overnight to allow maximum custard absorption.
- Use brioche or other rich bread to get a creamy, tender texture.
- A kitchen torch is ideal for caramelizing the sugar evenly without overcooking the custard.
- If using the broiler to caramelize sugar, watch carefully to prevent burning.
- You can make the dish a day ahead and re-crisp the caramel topping before serving.
- Fresh berries add a nice contrast of tartness and color but are optional.
