Name: Crème Brûlée French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 loaf of brioche or challah bread, thickly sliced; 4 large eggs; 1 cup heavy cream; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons unsalted butter

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So picture this. You’re pumped to make the best brunch ever, but regular pancakes are feeling kinda tired, and everyone and their grandma makes the same old scrambled eggs. Enter the Crème Brûlée French Toast recipe. Sounds fancy right? But here’s the kicker: it’s way easier and more foolproof than people think.

If you want breakfast to actually be special (and not soggy or sad), you’re in the right spot. Plus, there’s a trick in here that’ll keep your toast from turning into mush. Need more cozy meal inspo? Check out this killer artisan bread recipe.

Crème Brûlée French Toast recipe

How to Make Crème Brûlée French Toast

Let’s just get to it since that’s why you clicked, right? First thing’s first. You don’t need a culinary degree. You just need, well, good bread (seriously!), eggs, cream, sugar, and a bit of patience. Use thick slices—not that super floppy sandwich bread—something with heft.

Alright so, start by melting butter with brown sugar in a pan. This gets gooey fast, smells like caramel, and will make your neighbors jealous. Pour that mix into a baking dish. Then, whip up eggs, cream, vanilla, and a pinch of salt. Dunk your bread in that eggy bath.

(Don’t rush it, let it soak!) Gently place those slices over the caramel layer, and pour the rest of the custard over the top. Toss it in the fridge overnight if you want. If you’re impatient, 2 hours resting does the trick.

Bake until puffy and golden. Just a heads up—the smells are illegal levels of good. That crisp caramel bottom turns into this beautiful, slightly crunchy top once flipped. It’s decadent without needing a Michelin star chef in your kitchen. My cousin once called it “dessert for breakfast” and honestly, she wasn’t wrong.

“I made this last Sunday for the first time, and my family devoured it before I could snap a single photo. It’s ridiculously easy, but tastes memorable—definitely making again for the holidays!”

Crème Brûlée French Toast recipe

Say No to Soggy French Toast

You’ve seen it. I’ve seen it. Nobody wants a Crème Brûlée French Toast recipe ruined by sogginess. Here’s what actually works for me: go for sturdy, slightly stale bread (brioche or challah is chef’s kiss). If the bread is too soft? It’ll straight up dissolve and you’ll get custard soup. No one needs that at brunch.

Oh, and don’t oversoak. Just a minute or two, enough to saturate but not drown. And for the love of crispy edges, bake uncovered. I once tried it covered to “protect the top,” but it was a rookie mistake. Got soggy. A little trial, a little error—hey, it’s how these recipes get perfected. Take bold risks, but on this point, trust me.

If you’re still worried, line your pan with parchment so the sugar doesn’t weld itself to the dish forever. Pull it from the oven when it’s golden and the center jiggles like firm pudding.

Crème Brûlée French Toast recipe

Serving Suggestions

Okay so now you have this show-stopping breakfast, what do you do with it? You could go classic… or you could get creative:

Serve warm with a scoop of vanilla yogurt or whipped cream—it’s breakfast, not a diet seminar.
Top with bright fresh berries or sliced bananas for tang.
Dust with a little extra brown sugar and hit it with a torch if you’re feeling brave, for that “crackly” top.
Pair with hot, dark coffee or to balance all that sweetness (iced, if it’s blazing hot out).

Last weekend, I tried it with maple syrup and crunchy pecans, and honestly? Five-star restaurant vibes with zero effort. Want another cozy idea? Try this apple pie recipe.

Crème Brûlée French Toast recipe

A Note About Freezing This Dish

Look, I’m going to level with you. Crème Brûlée French Toast recipe does NOT freeze as perfectly as regular bread pudding. The caramel sauce gets a little weird. But—if you must, you can freeze it in individual slices wrapped tightly. Reheat gently in the oven.

Here’s my personal tip though: It tastes way better fresh or even as leftovers the next day from the fridge. Just pop a piece in your toaster oven. Melty, steamy, not weird at all. I’ve tried freezing the whole pan (don’t), but small portions work alright if mornings are a scramble.

Even my picky nephew likes it reheated, which says a lot. Plus, you’ll be glad you saved a piece for your future hungry self.

Crème Brûlée French Toast recipe

Other Recipes Like This:

Calling all homey breakfast fans: Want more delicious brunch options? Maybe try a bowl of cozy broccoli soup for a savory twist, or if you’ve got a sweet tooth, dive into a classic cherry dessert. There’s something about a hands-off bake like this that will always feel like a secret weapon for family gatherings.

Trust me, once you make this for friends, they’ll drop awkward hints until you agree to host again. Just try not to burn the caramel (happened once—hilarious in hindsight, not so much during clean-up).

Craving even more inspiration or a second opinion? You can see another take on this classic with the iconic Crème Brûlée French Toast Recipe for extra guidance. And if you’re looking for something a little different or want to keep that brunch game going strong, remember that fresh ideas (like an easy broccoli soup) are only a click away. Happy brunching!

Crème Brûlée French Toast recipe