Crème Brûlée French Toast

The first time I made this was for Christmas morning, still in my pajamas with coffee in hand, watching my sister-in-law take that first crack at the caramelized sugar top. I'd prepped it the night before, feeling sneaky knowing something so indulgent was already waiting. Now it's become the thing everyone requests for birthdays, celebrations, and random Sunday mornings when we need something extraordinary.

Last Valentine's Day, I made this for just the two of us, standing at the counter with the kitchen torch, listening to the sugar hiss and bubble into amber glass. We ate it standing up because we couldn't wait, burnt fingers and sticky smiles included. Some breakfasts are meant to be devoured immediately.

Ingredients

• 1 loaf brioche or challah: Brioche's butter-rich crumb creates the most luxurious texture, but challah works beautifully too
• 6 large eggs: Room temperature eggs blend more smoothly into the custard
• 1 1/2 cups whole milk: Don't skimp here—the richness matters for that silky interior
• 1 cup heavy cream: This is what makes the custard feel like a dessert
• 2/3 cup granulated sugar: Just enough sweetness without becoming cloying
• 1 tbsp vanilla extract: Real vanilla makes all the difference here
• 1/4 tsp salt: A tiny pinch balances all that sugar
• 1/2 cup unsalted butter: Creates that caramel foundation in the bottom of the pan
• 1 cup light brown sugar: Pairs with butter for the caramel layer
• 2 tbsp corn syrup: Prevents the caramel from seizing and keeps it pourable
• 1/4 cup granulated sugar: For the signature burnt sugar crust on top

Instructions

Melting the Caramel:

Combine butter, brown sugar, and corn syrup in a small saucepan over medium heat, stirring until it bubbles into smooth, glossy caramel. Pour into your baking dish and spread it evenly across the bottom.

Building the Base:

Arrange your bread slices over the warm caramel, letting them overlap slightly like shingles. This creates those gorgeous caramel-soaked edges later.

Whisking the Custard:

Beat eggs, milk, cream, sugar, vanilla, and salt until completely smooth and no streaks remain. Pour this generously over the bread, pressing down gently to help each slice drink it up.

The Overnight Wait:

Cover tightly and refrigerate for at least 8 hours. This pause transforms ordinary bread into something creamy and set throughout.

The Morning Bake:

Let the dish sit at room temperature while your oven heats to 350°F. Bake for 30 to 35 minutes until puffed and golden, with the custard fully set.

Creating the Crust:

Sprinkle the remaining sugar evenly over the top. Use your kitchen torch to melt and caramelize it into a crackling sheet, or broil for just a minute or two, watching like a hawk.

Save to Pinterest

My friend's daughter once called this 'breakfast candy' and honestly, she wasn't wrong. The way the caramel from the bottom pools over each plate makes people pause before diving in, forks suspended mid-air.

Making It Ahead

This recipe was basically designed for advance preparation. Assemble everything the night before, wrap it well, and wake up knowing something special is already done. The flavors actually deepen overnight, making it even better than same-day prep.

Bread Selection

Thick-cut sturdy bread is non-negotiable here. Anything too soft will dissolve into mush, while anything too dry won't absorb enough custard. Let slightly stale bread sit out overnight—it soaks up the mixture even better than fresh.

Serving Ideas

Fresh berries cut through the richness like magic. A dollop of softly whipped cream feels indulgent but unnecessary. Sometimes I add a splash of orange liqueur to the caramel for grown-up dinner parties. Keep extra maple syrup on the table, even though nobody actually uses it.

• Work quickly when brûléeing—the sugar hardens fast
• Serve immediately while that crust is at its shatter-prime
• Leftovers reheat surprisingly well in a low oven

Save to Pinterest

There's something deeply satisfying about breaking through that caramelized sugar top with a spoon. Simple breakfast magic.

Recipe Questions & Answers

→ Can I prepare this the night before?

Absolutely. In fact, overnight refrigeration is essential—the bread needs those 8–12 hours to fully absorb the custard, ensuring each slice is creamy and set throughout.

→ What if I don't have a kitchen torch?

Your oven broiler works beautifully. Place the baked dish under the broiler for 1–2 minutes, watching constantly as the sugar melts and caramelizes. The crust won't be quite as glassy, but equally delicious.

→ Can I use regular bread instead of brioche?

Brioche or challah's high egg and butter content creates the best texture, but thick-cut French bread makes a worthy substitute. Avoid pre-sliced sandwich bread as it becomes too soggy.

→ Why does the caramel go on the bottom?

As it bakes, the brown sugar butter mixture melts into a sauce that infuses the bread from below while creating a sticky, spoonable topping when you invert each serving.

→ Can I freeze this before baking?

Yes. Assemble through step 5, wrap tightly, and freeze for up to 2 weeks. Thaw overnight in the refrigerator, then bake as directed. Add a few extra minutes if baking from slightly frozen.