Crème Brûlée French Toast

Crème Brûlée French Toast is one of those breakfasts that feels special without being fussy. Think custardy slices of brioche with a thin, crackly sugar top that shatters when you tap it with a spoon. It’s familiar, but with a little sparkle. The kind of thing you make on a slow weekend morning, coffee in hand, sunlight sneaking through the blinds. Nothing over the top. Just good, simple comfort with a small flourish.

If you’ve got a loaf of slightly stale brioche, a few eggs, cream, and sugar, you’re basically there. The brûlée part is optional but very fun. You can use a kitchen torch if you have one, or a hot broiler if you don’t. Either way, you get that signature glassy top and a warm, custardy center. Let’s make it.

For the custard

• 4 large eggs
• 2 egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 3 tablespoons granulated sugar
• 2 teaspoons vanilla extract or vanilla bean paste
• 1/4 teaspoon fine sea salt
• Optional: 1 teaspoon orange zest or a tiny pinch of nutmeg

For the toast

• 8 slices brioche or challah, about 1 inch thick (slightly stale is best)
• 2 tablespoons unsalted butter, for the pan

For the brûlée top

• 1/3 cup granulated sugar (superfine sugar melts a bit faster, if you have it)

To serve (optional)

• Fresh berries
• Maple syrup or a dollop of softly whipped cream
• A tiny pinch of flaky salt

1. Prep the bread: If your brioche is very fresh and soft, lay the slices on a sheet pan and pop them into a 200°F (95°C) oven for 8 to 10 minutes to dry them out slightly. Not toasted, just a touch firmer. This helps them drink up the custard without falling apart.
2. Make the custard: In a large bowl, whisk the eggs, egg yolks, sugar, vanilla, and salt until smooth. Whisk in the heavy cream and milk. If you’re using zest or nutmeg, add it now. The mix should smell like vanilla custard—because it is.
3. Soak the bread: Pour the custard into a shallow dish. Add the brioche in a single layer. Let it sit for 2 to 3 minutes, then flip and soak the other side for another 2 to 3 minutes, until the slices feel heavy and evenly saturated but not falling apart. If you prefer a deeper soak (more pudding-like centers), go 5 minutes per side.
4. Cook the toast: Heat a large nonstick or seasoned cast-iron skillet over medium-low. Add a little butter to coat the surface. Cook the soaked slices in batches for about 3 to 4 minutes per side, until golden and set in the center. Adjust the heat if browning too quickly. Slide finished slices onto a wire rack set over a sheet pan and keep warm in a 300°F (150°C) oven while you cook the rest.
5. Brûlée the tops: Sprinkle about 1 to 1 1/2 teaspoons sugar evenly over each slice. For a torch, hold the flame a few inches away and move it in circles until the sugar melts, bubbles, and turns amber. For a broiler, place the sugared slices on a foil-lined pan and broil on the top rack for 30 to 90 seconds, watching like a hawk. Pull them the moment the sugar is glassy and browned.
6. Rest, then serve: Give the toast 1 minute to let the sugar harden. Tap gently with a spoon. Hear that little crack? That’s the magic. Serve with berries and a touch of maple or whipped cream if you like. A sprinkle of flaky salt makes the caramel pop.

Make-ahead option: Arrange the bread in a single layer in a buttered baking dish, pour the custard over, cover, and chill for 30 minutes or up to overnight. Cook as directed, then brûlée right before serving. Easy for brunch with company.

• Prep time: 15 minutes active, plus 10 minutes to dry the bread (optional) and 10 minutes soaking
• Cook time: 16 to 20 minutes total, in batches
• Brûlée time: 3 to 5 minutes
• Total time: About 45 to 60 minutes (or soak overnight for a head start)
• Yield: Serves 4 (2 slices per person)

Approximate per serving (2 slices), will vary by bread brand and toppings:

• Calories: ~750
• Carbohydrates: ~69 g
• Protein: ~20 g
• Total fat: ~44 g
• Saturated fat: ~23 g
• Sugars: ~30 g
• Fiber: ~2 g
• Sodium: ~380 mg

Consider this the treat breakfast it is. If you want to lighten it a touch, use half-and-half instead of heavy cream, or serve with fresh fruit and skip the syrup.

Do I need a kitchen torch to make the brûlée top?

A torch makes it easy and a little fun, but you don’t need one. The broiler works well: set the sugared slices close to the heating element and watch carefully. Rotate the pan for even browning. Another trick if you’re in a pinch: heat a clean, dry skillet over medium and lay the sugared side down for 15 to 30 seconds to caramelize. Lift with a thin spatula. It’s not as glassy as a torch, but it does the job.

What’s the best bread for Crème Brûlée French Toast?

Brioche is my first pick. It’s rich and soft and soaks up custard beautifully. Challah is great too, slightly less buttery but sturdy. Thick-cut “Texas toast” style white bread works if that’s what you have. The key is thickness (about 1 inch) and a little dryness. Day-old bread is perfect. Fresh bread can be dried in the oven for a few minutes to help it hold its shape.

Can I make it ahead for a crowd?

Yes. For a no-stress brunch, soak the slices in a buttered baking dish, cover, and refrigerate overnight. In the morning, cook them on a griddle so you can do several at once. Keep warm in a low oven. Brûlée just before serving so the sugar stays crisp. Leftovers? Refrigerate in an airtight container. Rewarm in a 300°F (150°C) oven for about 8 minutes, sprinkle with fresh sugar, and brûlée again.