There’s something undeniably magical about waking up on a quiet weekend morning to the comforting aroma of caramelized sugar and warm vanilla custard mingling in the kitchen air. For me, that magic often comes alive in the form of Crème Brûlée French toast—a decadent twist on a classic that never fails to bring back memories of cozy mornings with Mama Lou and laughter-filled brunches shared with my sister, Ouma. This recipe is like a love letter to those moments, blending the rich, creamy indulgence of Crème Brûlée with the humble, nostalgic joy of French toast. It’s a dish that wraps you in warmth and tradition, perfect for making any morning feel like a celebration.
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Why You’ll Love This Crème Brûlée French toast
What makes Crème Brûlée French toast so special goes beyond its luscious texture and caramelized sugar topping. It’s the way it invites you to slow down, savor every bite, and connect with the simple pleasures of life. Growing up, Mama Lou would always emphasize the importance of food as a bridge between generations. Watching her torch the sugar on top of her signature dessert was like watching a tiny ceremony unfold—an act of love and patience.
When I first experimented with turning that classic dessert into breakfast, I wanted to capture that same tender feeling. This Crème Brûlée French toast recipe combines thick slices of bread soaked in a rich vanilla custard, then cooked to a golden perfection and finished with a crisp, caramelized sugar crust. It’s indulgent yet approachable, perfect for those mornings when you want to treat yourself and your loved ones to something extraordinary.
And just like when Ouma and I would gather around Mama Lou’s kitchen table, sharing stories and stealing bites before the rest of the family arrived, this dish invites you to create your own moments of connection and joy.
Ingredients You’ll Need for This Crème Brûlée French toast
- 1 loaf challah or brioche bread, sliced thick (about 1-inch slices)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, for cooking
- 1/2 cup granulated sugar, for caramelizing topping
Substitution tips: If you prefer a lighter version, swap heavy cream for half-and-half, but the richness will be slightly reduced. For a dairy-free alternative, coconut cream works beautifully, lending a subtle tropical note. Use day-old bread for the best soak and texture—fresh bread tends to get too soggy.
Nutrition Facts
- Calories: Approximately 450 per serving
- Protein: 12g
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 1.5g
- Sugar: 20g (including the brûlée topping)
- Sodium: 240mg
These numbers come from using rich ingredients and a generous amount of sugar for the caramelized crust. It’s definitely a treat, perfect for special occasions or leisurely weekends when you want to indulge a little.
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Decadent Crème Brûlée French Toast Recipe You Need to Try
Learn how to make delicious Crème Brûlée French toast. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 loaf challah or brioche bread, sliced thick (about 1-inch slices)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, for cooking
- 1/2 cup granulated sugar, for caramelizing topping
Substitution tips: If you prefer a lighter version, swap heavy cream for half-and-half, but the richness will be slightly reduced. For a dairy-free alternative, coconut cream works beautifully, lending a subtle tropical note. Use day-old bread for the best soak and texture—fresh bread tends to get too soggy.
Instructions
- Begin by slicing your challah or brioche bread into thick, even slices—about 1 inch thick works best to hold the custard without falling apart.
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and salt until fully combined and smooth. This custard base is the heart of the dish, so take a moment to appreciate its creamy aroma.
- Lay the bread slices in a single layer in a shallow baking dish or rimmed tray. Pour the custard mixture evenly over the bread, gently pressing down on each slice to ensure it soaks up the custard well. Let it sit for at least 20 minutes, flipping halfway, or better yet, cover and refrigerate overnight for maximum flavor and custard absorption. I remember leaving the custard-soaked bread overnight just like Mama Lou did with her special holiday recipes—it makes all the difference.
- When ready to cook, heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices, cooking for about 3-4 minutes per side until they develop a golden-brown crust and feel firm to the touch. Do this in batches if necessary, adding more butter as needed. I like to keep the heat moderate to avoid burning the sugar later on.
- Transfer the cooked slices to a heatproof plate or baking sheet. Sprinkle an even layer of granulated sugar over the top of each slice—about 1 tablespoon per piece.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns a deep amber color with a crisp, glass-like finish. If you don’t have a torch, you can place the slices under a broiler for 1-2 minutes, watching closely to avoid burning. I’ll never forget the first time I used a torch for this—I felt like a real chef, just like Mama Lou did when she handed me the flame for the first time.
- Allow the caramelized topping to harden for a minute or two before serving. This creates that signature satisfying crack when you bite into it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Crème Brûlée French toast
- Begin by slicing your challah or brioche bread into thick, even slices—about 1 inch thick works best to hold the custard without falling apart.
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla bean paste, and salt until fully combined and smooth. This custard base is the heart of the dish, so take a moment to appreciate its creamy aroma.
- Lay the bread slices in a single layer in a shallow baking dish or rimmed tray. Pour the custard mixture evenly over the bread, gently pressing down on each slice to ensure it soaks up the custard well. Let it sit for at least 20 minutes, flipping halfway, or better yet, cover and refrigerate overnight for maximum flavor and custard absorption. I remember leaving the custard-soaked bread overnight just like Mama Lou did with her special holiday recipes—it makes all the difference.
- When ready to cook, heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices, cooking for about 3-4 minutes per side until they develop a golden-brown crust and feel firm to the touch. Do this in batches if necessary, adding more butter as needed. I like to keep the heat moderate to avoid burning the sugar later on.
- Transfer the cooked slices to a heatproof plate or baking sheet. Sprinkle an even layer of granulated sugar over the top of each slice—about 1 tablespoon per piece.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns a deep amber color with a crisp, glass-like finish. If you don’t have a torch, you can place the slices under a broiler for 1-2 minutes, watching closely to avoid burning. I’ll never forget the first time I used a torch for this—I felt like a real chef, just like Mama Lou did when she handed me the flame for the first time.
- Allow the caramelized topping to harden for a minute or two before serving. This creates that signature satisfying crack when you bite into it.
Tips for Making the Best Crème Brûlée French toast
- Use day-old bread or slightly stale challah or brioche. Fresh bread can become mushy and won’t hold the custard as well.
- Don’t rush the soaking process. The longer the bread soaks, the creamier and more flavorful your French toast will be.
- Be patient when caramelizing the sugar. Keep the torch moving to avoid burning and achieve an even golden crust.
- If you don’t have a kitchen torch, the broiler method works but watch it closely—it can go from perfect to burnt in seconds.
- Serve immediately after caramelizing the sugar to enjoy the contrast between the crisp topping and creamy custard inside.
- My sister Ouma always reminds me to have everything on hand before starting—the caramelizing stage needs your full attention.
Serving Suggestions and Pairings
This Crème Brûlée French toast is a star on its own, but pairing it thoughtfully can elevate your breakfast or brunch experience even more. When I serve this to family, I love adding fresh berries like raspberries or sliced strawberries to cut through the richness with their bright acidity. A dusting of powdered sugar or a drizzle of homemade berry compote also adds a lovely touch of sweetness and color.
For drinks, a cup of strong coffee or a rich, creamy latte complements the vanilla and caramel notes beautifully. On special occasions, I’ve poured a little glass of chilled Champagne to toast to good company and great food—Mama Lou would have loved that.
Storage and Reheating Tips
If you’re lucky enough to have leftovers (though I’ve rarely seen any survive in my kitchen!), here’s how to keep them tasting fresh:
- Store any uneaten French toast slices in an airtight container in the refrigerator for up to 2 days.
- To reheat, preheat your oven to 350°F. Place the slices on a baking sheet and warm for 10-12 minutes until heated through and slightly crisp on the outside.
- Avoid microwaving if possible; it tends to soften the caramelized sugar and makes the bread soggy.
- If you want to refresh the brûlée topping after reheating, sprinkle a thin layer of sugar on top and use a kitchen torch or broiler to caramelize again.
Frequently Asked Questions
What are the main ingredients for Crème Brûlée French toast?
The main ingredients for Crème Brûlée French toast include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Crème Brûlée French toast?
The total time to make Crème Brûlée French toast includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Crème Brûlée French toast ahead of time?
Yes, Crème Brûlée French toast can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Crème Brûlée French toast?
Crème Brûlée French toast pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Crème Brûlée French toast suitable for special diets?
Depending on the ingredients used, Crème Brûlée French toast may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I make Crème Brûlée French toast, I’m transported back to those mornings with Mama Lou and Ouma, where food was more than just nourishment—it was a way to show love, share stories, and savor moments together. This recipe is a celebration of that spirit, a blend of tradition and indulgence that invites you to create your own memories around the breakfast table.
Whether you’re making it for a quiet morning alone, a festive brunch with friends, or a special family gathering, I hope this dish fills your kitchen with warmth and your heart with joy. Remember, cooking is as much about the love and stories we fold into the batter as it is about the final bite. So take your time, enjoy each step, and savor every delicious moment of your Crème Brûlée French toast.
