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Creme Brulee French Toast: The Ultimate Decadent Breakfast Recipe

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★★★★★

5 from 123 reviews

Crème Brûlée French Toast is a luxurious and indulgent breakfast dish that combines the rich custard of crème brûlée with the comforting texture of French toast. Thick slices of challah or brioche are soaked in a creamy vanilla custard, pan-fried until golden, and finished with a caramelized sugar topping for a crisp, brûléed crust. Served with fresh berries, powdered sugar, maple syrup, and whipped cream, this recipe is the ultimate decadent start to your day.

Ingredients

Scale

Custard Mixture

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • Pinch of salt

Bread and Cooking

  • 1 loaf challah bread, brioche, or Texas toast, cut into 1-inch thick slices (about 8–10 slices)
  • 2 tablespoons unsalted butter, for greasing the pan
  • 1/2 cup granulated sugar, for brûléeing

To Serve

  • Fresh berries (strawberries, raspberries, blueberries)
  • Powdered sugar
  • Maple syrup
  • Whipped cream

Instructions

  1. Prepare the custard base: In a medium saucepan, combine heavy cream, whole milk, the vanilla bean pod and seeds (or hold off vanilla extract if using), and salt. Heat over medium heat until nearly boiling with small bubbles around the edges, then remove from heat. If using vanilla bean, allow to steep for at least 30 minutes for full flavor infusion.
  2. Whisk egg yolks and sugar: In a separate bowl, vigorously whisk together egg yolks and granulated sugar until pale yellow and slightly thickened, about 2-3 minutes.
  3. Temper the eggs: Gradually add about 1/4 cup of the warm cream mixture into the egg yolks while whisking continuously to warm the eggs gently. Repeat several times until the egg mixture is warm to touch.
  4. Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Cook over low heat, stirring constantly, until the custard slightly thickens and coats the back of a spoon. Remove the vanilla bean if used or stir in vanilla extract now. Strain the custard through a fine sieve into a clean bowl.
  5. Chill the custard: Cover the bowl tightly with plastic wrap directly on the custard surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight to chill and thicken.
  6. Prepare the bread: Arrange bread slices in a single layer in a large baking dish or platter.
  7. Soak bread in custard: Pour the chilled custard evenly over the bread slices, pressing gently to submerge each slice fully. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour, flipping the bread halfway through soaking.
  8. Heat the skillet: Warm a large skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat the pan evenly.
  9. Cook the French toast: Lift soaked bread slices from custard, letting excess drip off, and place slices into the hot skillet. Cook for 3-4 minutes per side until golden brown. Work in batches, adding more butter as needed to prevent sticking.
  10. Keep warm: Transfer cooked French toast to a baking sheet and keep warm in a 200°F (93°C) oven until all slices are cooked.
  11. Prepare for brûlée topping: Place cooked French toast slices on a heat-proof surface such as parchment paper-lined baking sheet.
  12. Sugar sprinkle: Evenly sprinkle about 1/2 cup granulated sugar over the top of each slice.
  13. Caramelize sugar: Using a kitchen torch, carefully caramelize the sugar by sweeping the flame a few inches away until melted and deep golden brown. Alternatively, broil briefly in the oven, watching closely to avoid burning.
  14. Cool topping: Allow the caramelized sugar to cool and harden to form a crisp crust.
  15. Plate the French toast: Arrange slices on serving plates.
  16. Garnish: Add fresh berries, dust with powdered sugar, and drizzle with maple syrup or a dollop of whipped cream as desired.
  17. Serve immediately: Enjoy the crème brûlée French toast while the caramelized sugar topping is warm, crisp, and crackly.

Notes

  • Use day-old or slightly stale challah or brioche for best custard absorption without falling apart.
  • If you don’t have a kitchen torch, broil carefully and watch the sugar closely to prevent burning.
  • The custard can be prepared a day ahead for convenience and deeper flavor.
  • Make sure the pan is not too hot to avoid burnt outsides with undercooked centers.
  • Use unsalted butter to control salt levels in the dish.
  • Press bread down gently while soaking to ensure even custard penetration.

Keywords: Crème brûlée French toast, decadent breakfast, vanilla custard soaked bread, caramelized sugar topping, brunch recipe, challah French toast, brioche French toast

Find it online: https://tastybella.com/creme-brulee-french-toast-the-ultimate-decadent-breakfast-recipe/