I’ll never forget the first time I attempted Crème Brûlée French Toast. It was one of those gray, rainy Sundays where everything in the kitchen seemed to conspire against me—my mixer refused to cooperate, eggs decided to split dramatically, and the pan practically smoked itself into oblivion. I even burned the first slice because I got distracted trying to snap a “cute” Instagram shot. But the moment that caramelized sugar crack sang under my spoon? I swear the smell alone could make you forgive a bad day. This isn’t just breakfast—it’s a little indulgent ritual, creamy and comforting, with just enough “look at me” flair to impress anyone who wanders into your kitchen.
There’s something about French toast soaked in rich custard that hits differently. My family used to make it every holiday morning, and even now, the smell of vanilla and warm butter takes me straight back to my grandmother’s kitchen. Honestly, sometimes I make it just for myself, and I don’t even feel bad about it.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 min | 20 min | 35 min | 4 | Intermediate |
Why You’ll Love This Recipe
- Custard-soaked brioche that’s rich and creamy—like breakfast met dessert and decided to stay forever.
- The caramelized sugar top? Absolute magic and a little crunchy surprise in every bite.
- Easy enough for a lazy Sunday, fancy enough to impress brunch guests without sweating it.
- Can prep most of it the night before, saving your morning for coffee and daydreams.
Grab These (Ingredients)
For the custard soak:
- 4 large eggs (I swear brown eggs just taste richer)
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract (Nielsen-Massey is my forever favorite)
For the French toast:
- 1 loaf brioche, thickly sliced (about 1½ inches)
- Butter or neutral oil for the pan
For the topping:
- 1/3 cup granulated sugar, for torching
Let’s Make It
Start with the custard. Whisk together eggs, milk, cream, sugar, and vanilla in a medium bowl. Don’t even think about substituting skim milk here unless you want your French toast to feel like cardboard soaked in sadness. Once it’s smooth, dip each slice of brioche for about 30 seconds per side. You want it saturated but not soggy—soggy is the stuff of nightmares.
While soaking, preheat a large skillet or griddle over medium heat and add a generous pat of butter. I like butter here because it adds that nutty, slightly salty depth; vegetable oil just feels… sad. Cook the slices 3–4 minutes per side until golden and slightly puffed. Don’t panic if the first one sticks a little—I’ve learned to just gently nudge it with a spatula and promise myself I’ll do better next time.
Now, the fun part: the brûlée. Sprinkle a thin, even layer of sugar on each slice. Pull out your kitchen torch like a tiny wizard and caramelize the sugar until it crackles and smells like the best morning ever. No torch? Broil it on high for 1–2 minutes but keep a hawk’s eye—sugar burns faster than my patience when the Wi-Fi dies mid-episode.
One thing I love about this is how flexible it feels. Sometimes I sneak in a handful of chocolate chips before soaking. Other times, I sprinkle a few raspberries on top while torching—it makes me feel fancy and slightly virtuous at the same time.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 12g |
| Carbohydrates | 50g |
| Fat | 22g |
| Fiber | 1g |
| Sugar | 25g |
Note: Values are estimates
Variations & Add-Ins
- Boozy brunch version: Add a splash of Grand Marnier to the custard; the citrusy warmth is addictive.
- Chocolate lovers’ dream: Toss in mini chocolate chips before soaking.
- Fruity twist: Top with caramelized bananas or fresh berries just before serving.
Serving Ideas
I personally love it drizzled with a touch of maple syrup and a dusting of powdered sugar. For a brunch-worthy presentation, add a dollop of whipped cream and roasted berries on the side. My kids? They inhale it with crispy bacon and a tall glass of orange juice. Sometimes, late at night, I sneak a slice for dessert with coffee, and honestly, it feels like a tiny personal victory.
Storage & Reheating
Leftovers? Not a crime. Let it cool, store in an airtight container for up to 2 days, and reheat gently in a skillet or the oven at 325°F for 5–7 minutes. Sprinkle sugar on top again and torch briefly—never, ever serve soggy sugar. That’s the kind of mistake I still cringe about.
My Two Cents (Pro-Tip)
Caramelize the sugar slowly. Too fast and it burns; too slow and you’ll just sit there staring at your toast like it betrayed you. That crunchy sugar top is the difference between meh and oh wow.
You Asked, I’m Answering
Q: Can I make this ahead of time?
A: Definitely. Prep and soak the bread the night before. Torch right before serving for maximum drama.
Q: Can I freeze it?
A: You can, but I don’t love it. Texture changes and that magical sugar top loses its magic. Fresh is best, friends.