Crème Brûlée French Toast (Print-Friendly Format)
Custard-soaked brioche, caramelized sugar topping, and warm spices for an elegant brunch treat.
# Ingredients You’ll Need:
→ Custard Base
01 -
4 large eggs
02 -
250 ml whole milk (or almond milk or oat milk as alternatives)
03 -
120 ml heavy cream (or half-and-half)
04 -
100 g granulated sugar (or brown sugar as an option)
05 -
1 tablespoon vanilla extract (or vanilla bean paste)
06 -
0.5 teaspoon ground cinnamon (or nutmeg)
07 -
Pinch of salt
→ Bread Layer
08 -
1 loaf brioche or challah, sliced thickly (12-14 pieces)
→ Brûlée Topping
09 -
2-3 tablespoons granulated sugar, for caramelized crust
→ Serving Suggestions
10 -
Fresh berries
11 -
Powdered sugar
12 -
Maple syrup
# How to Make It:
01 -
Slice brioche or challah into thick pieces and arrange in a greased baking dish.
02 -
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and homogeneous.
03 -
Pour custard evenly over the bread slices, gently pressing to ensure full absorption. Cover the dish and refrigerate for a minimum of 30 minutes or overnight for superior texture.
04 -
Preheat oven to 175°C.
05 -
Remove dish from refrigerator and bake for 25-30 minutes until the surface is golden and custard is set. Optionally, broil for 2-3 minutes to achieve a crisper top.
06 -
Sprinkle a thin, even layer of granulated sugar atop the baked toast and use a kitchen torch to caramelize, or broil for 1-2 minutes under close supervision until a crisp brûlée forms.
07 -
Allow to cool briefly. Garnish with fresh berries, a dusting of powdered sugar, and maple syrup as desired.
# Extra Tips:
01 -
Overnight soaking enhances flavor and texture.
02 -
For a lighter dish, substitute low-fat dairy products and consider honey or a sugar alternative.
03 -
Using whole grain or gluten-free bread provides added dietary fiber or gluten-free adaptation.