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Creme Brulee French Toast for a Special Morning

Close-up of a thick slice of Creme brulee french toast with a caramelized, dark brown top.
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Make an elevated breakfast with this Creme Brulee French Toast. It features a creamy custard interior and a crisp, caramelized sugar topping, perfect for a special occasion brunch.

Ingredients

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  • 8 thick slices of brioche or challah bread
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar (for custard)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. In a shallow dish, whisk together the eggs, heavy cream, milk, 1/4 cup sugar, vanilla extract, nutmeg, and salt until fully combined. This is your custard base.
  2. Dip each slice of bread into the custard mixture, allowing it to soak for about 30 seconds per side. Do not let it soak too long or the bread will fall apart.
  3. Place the soaked bread slices on a baking sheet lined with parchment paper. Cover the sheet loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step is key for the baked custard toast texture.
  4. When ready to cook, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  5. Lightly brush both sides of the chilled bread slices with melted butter.
  6. Heat a large non-stick skillet or griddle over medium heat. Cook the bread for 3 to 4 minutes per side until golden brown. You are just browning the outside; the inside will finish cooking in the oven.
  7. Arrange the browned French toast slices in a single layer on a clean baking sheet.
  8. Sprinkle the remaining 1/2 cup of sugar evenly over the top surface of each slice.
  9. Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the custard center is set and the sugar topping has melted and started to caramelize.
  10. Remove from the oven. For a true caramelized sugar topping, use a kitchen torch to quickly melt and brown the sugar until it forms a hard, glassy crust. Watch carefully to avoid burning.
  11. Serve immediately for your Mother’s Day brunch.

Notes

  • For the best results, use day-old, thick-cut bread.
  • If you do not have a kitchen torch, you can place the slices under a hot broiler for 1-2 minutes, watching constantly to prevent burning.
  • This recipe works well as an overnight french toast preparation.

Nutrition

Find it online: https://dishicious.com/creme-brulee-french-toast/