Make This Indulgent Creme Brulee French Toast Recipe
There’s something uniquely decadent about taking two beloved classics and merging them into one spectacular dish. That’s exactly what we’re doing today with this Crème Brûlée French Toast recipe. It transforms a humble breakfast staple into a truly memorable meal. The magic lies in the contrast: a shatteringly crisp, caramelised sugar crust gives way to a soft, rich, vanilla-scented brioche that’s soaked in a creamy custard. It’s the kind of breakfast that makes a normal weekend morning feel like a special occasion.
This was inspired by a dish I had years ago at a little brunch spot in Paris, and I’ve been refining my own version ever since. It’s that glorious combination of textures that I find so appealing – the audible crack of the spoon breaking through the caramel is just so satisfying. My kids absolutely devour this every time I make it, and their favourite part is always that first ‘tap’ on the sugary top.
This recipe is ideal when you want to serve something a little more indulgent than usual. It works wonderfully for a celebratory brunch, a lazy Sunday morning, or even as a surprisingly delightful dessert. It’s a dish that always gets compliments, and it looks far more complicated than it actually is to put together.
Recipe Overview
This Crème Brûlée French Toast recipe delivers a genuinely luxurious breakfast experience. The flavour profile is rich and creamy, dominated by vanilla bean and caramelised sugar, with the buttery notes of toasted brioche. The key is creating a proper custard for soaking the bread, which ensures the inside is tender and pudding-like, while the outside gets golden and crisp. I’ve found that using a slightly stale loaf of brioche works best as it soaks up the custard without becoming overly soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Creme Brulee French Toast Recipe
- Genuine Flavour: This isn’t just eggy bread. It’s a proper custard-soaked toast with deep vanilla notes from real vanilla paste, a rich flavour from the double cream, and the unmistakable burnt-sugar bitterness of a classic crème brûlée.
- Ready in Under 30 Minutes: Despite its gourmet appearance, this impressive breakfast comes together in about 25 minutes, making it achievable even on a busy weekend morning.
- Flexible Recipe: Don’t have brioche? Thick-cut challah or even a sturdy, day-old white farmhouse loaf will work. You can also infuse the custard with different flavours like orange zest or a pinch of cinnamon.
- Great for Special Mornings: This is the recipe I turn to for birthdays, anniversaries, or when we have guests for brunch. It feels elegant and celebratory without requiring hours in the kitchen.
- Family Tested: This recipe is a firm favourite in my house. Everyone seems to love the interactive element of cracking the caramel top, and it disappears from plates in record time.
Ingredients You’ll Need
For the best results, we’re using rich, full-fat ingredients to create that signature creamy texture. I always recommend using a good quality vanilla bean paste, like Nielsen-Massey, as it provides a much more intense and authentic flavour than essence. The flecks of vanilla bean also make the finished dish look incredible.
- For the Custard:
- 4 large free-range egg yolks
- 60g caster sugar
- 250ml double cream
- 120ml whole milk
- 1 tsp vanilla bean paste (or the seeds from 1 vanilla pod)
- A tiny pinch of sea salt
- For the Toast:
- 4 thick slices (about 2.5cm or 1-inch thick) of day-old brioche or challah bread
- 40g unsalted butter, for frying
- For the Topping:
- 80g demerara or caster sugar, for the topping
- Fresh berries (like raspberries or sliced strawberries), to serve
- Crème fraîche or Greek yoghurt, to serve (optional)
Adam’s Tip: Using day-old bread is crucial. Fresh, soft bread will absorb the custard too quickly and can fall apart in the pan. If your bread is fresh, you can lightly toast the slices in the oven at a low temperature for about 10 minutes to dry them out slightly.
How to Make Creme Brulee French Toast
The process is straightforward. We’ll start by making a smooth, rich custard, briefly soaking our bread, and then pan-frying it to perfection before the final, fun step of caramelising the sugar.
- Make the Custard: In a medium mixing bowl, whisk the egg yolks and 60g of caster sugar together until the mixture is pale and slightly thickened. This should take about 2 minutes.
- Warm the Liquids: In a small saucepan, gently heat the double cream, whole milk, vanilla bean paste, and salt over a low-medium heat. Heat until it’s steaming but not boiling. You just want to warm it through to help dissolve the sugar and infuse the vanilla flavour.
- Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture in a thin, steady stream, whisking constantly. This is called tempering and it prevents the eggs from scrambling. Once combined, pour the finished custard into a shallow dish that’s wide enough to fit a slice of bread.
- Soak the Bread: Working one slice at a time, dip the brioche into the custard. Let it soak for about 20-30 seconds per side. You want it to absorb the custard but not become completely saturated and floppy. I find that a quick dip is all it needs. Place the soaked slices on a wire rack set over a baking tray to let any excess drip off.
- Pan-Fry the Toast: Place a large, non-stick frying pan over a medium heat and add a knob of the butter (about 10g per slice). Once it’s melted and foaming, carefully place two slices of the soaked bread in the pan. Cook for 2-3 minutes per side, until they are a deep golden brown and the custard inside feels set. Repeat with the remaining butter and bread.
- Prepare for Caramelisation: Transfer the cooked French toast to a heatproof surface or serving plates. Sprinkle the top of each slice evenly with a generous layer of demerara or caster sugar (about 1-2 tablespoons per slice).
- Caramelise the Sugar: This is the best part! Using a kitchen blow torch, hold the flame about 5-7cm away from the sugar and move it continuously until the sugar melts, bubbles, and turns a beautiful amber caramel colour. Be careful not to hold it in one spot for too long, or it will burn.
- Alternative Grill Method: If you don’t have a blow torch, preheat your oven grill to its highest setting. Place the sugar-topped toast on a baking tray and slide it under the grill, about 10cm from the heat source. Watch it like a hawk for 1-2 minutes until the sugar has caramelised. This method is effective but requires close attention to avoid burning.
- Serve Immediately: Serve the Crème Brûlée French Toast right away while the top is hard and crisp and the inside is warm and soft. Garnish with fresh berries and a dollop of crème fraîche, if desired.
Tips From My Kitchen
- Temperature Control: Keep your frying pan on a steady medium heat. If the pan is too hot, the butter will burn and the outside of the toast will darken before the custard in the centre has had a chance to cook. Too low, and the bread will absorb too much butter and become greasy.
- The Secret Step: I learned that once the bread is soaked, letting it rest on a wire rack for just a couple of minutes before frying makes a huge difference. It allows the custard to settle into the bread, and the surface dries slightly, which helps create a much better crust in the pan.
- Make-Ahead: The custard base can be made up to 24 hours in advance. Just cover it and keep it in the fridge. Give it a quick whisk before you use it. This is a great time-saver if you’re preparing for guests.
- Storage: This dish is undeniably best eaten fresh. If you do have leftovers, you can store them in an airtight container in the fridge for up to one day. Reheat them in a dry, non-stick pan over a low heat to warm through. The caramel crust will soften, but it will still be delicious.
Equipment You’ll Need
- Kitchen blow torch (highly recommended) or an oven with a grill function
- Large non-stick frying pan
- Shallow dish (for soaking the bread)
- Mixing bowls and a whisk
- Small saucepan
- Spatula or fish slice
Common Mistakes to Avoid
- Over-soaking the bread: Brioche is very delicate. Soaking it for too long will cause it to become waterlogged and fall apart when you try to lift it. A quick dip, just 20-30 seconds per side, is all that’s needed for it to absorb enough custard.
- Wrong temperature: Frying on too high a heat is a common error. This leads to a burnt exterior and a raw, liquidy interior. A consistent medium heat allows the butter to foam gently and cooks the toast evenly all the way through.
- Overcrowding the pan: Don’t be tempted to squeeze all the slices in at once. Cooking in batches gives each slice enough space and keeps the pan’s temperature stable, ensuring a beautifully golden and crisp crust rather than a steamed, soggy result.
Delicious Variations to Try
While the classic version is fantastic, this recipe is a great base for experimentation. Here are a few ideas to get you started:
- Spiced Version: Add 1/2 teaspoon of ground cinnamon and a pinch of freshly grated nutmeg to the custard mixture for a warm, spiced flavour that works beautifully with the caramel.
- Dairy-Free Option: You can make this dairy-free by substituting the double cream and whole milk with a full-fat oat milk or a good quality barista-style plant milk. Use a dairy-free butter block for frying. The texture will be slightly different but still very tasty.
- Fruity Twist: Add the finely grated zest of one orange to the custard base. The bright citrus notes provide a lovely contrast to the richness of the cream and egg. Serve with orange segments alongside the berries.
What to Serve With Creme Brulee French Toast
This is a rich dish, so I like to pair it with things that offer a bit of freshness or acidity to cut through the sweetness. It’s a complete meal on its own, but these additions elevate it further.
- Fresh Berries: A handful of tart raspberries, blueberries, or sliced strawberries is essential. Their sharpness balances the sweet caramel and creamy custard perfectly.
- Crème Fraîche or Greek Yoghurt: A dollop on the side provides a tangy, creamy element that complements the toast without adding more sweetness.
- Coffee or Tea: A strong cup of freshly brewed coffee or a simple black tea is the ideal drink pairing to cut through the richness of this indulgent breakfast.
Frequently Asked Questions
Creme Brulee French Toast
Ingredients
Method
- Make the Custard: In a medium mixing bowl, whisk the egg yolks and 60g of caster sugar together until the mixture is pale and slightly thickened. This should take about 2 minutes.
- Warm the Liquids: In a small saucepan, gently heat the double cream, whole milk, vanilla bean paste, and salt over a low-medium heat. Heat until it's steaming but not boiling. You just want to warm it through to help dissolve the sugar and infuse the vanilla flavour.
- Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture in a thin, steady stream, whisking constantly. This is called tempering and it prevents the eggs from scrambling. Once combined, pour the finished custard into a shallow dish that’s wide enough to fit a slice of bread.
- Soak the Bread: Working one slice at a time, dip the brioche into the custard. Let it soak for about 20-30 seconds per side. You want it to absorb the custard but not become completely saturated and floppy. I find that a quick dip is all it needs. Place the soaked slices on a wire rack set over a baking tray to let any excess drip off.
- Pan-Fry the Toast: Place a large, non-stick frying pan over a medium heat and add a knob of the butter (about 10g per slice). Once it's melted and foaming, carefully place two slices of the soaked bread in the pan. Cook for 2-3 minutes per side, until they are a deep golden brown and the custard inside feels set. Repeat with the remaining butter and bread.
- Prepare for Caramelisation: Transfer the cooked French toast to a heatproof surface or serving plates. Sprinkle the top of each slice evenly with a generous layer of demerara or caster sugar (about 1-2 tablespoons per slice).
- Caramelise the Sugar: This is the best part! Using a kitchen blow torch, hold the flame about 5-7cm away from the sugar and move it continuously until the sugar melts, bubbles, and turns a beautiful amber caramel colour. Be careful not to hold it in one spot for too long, or it will burn.
- Alternative Grill Method: If you don't have a blow torch, preheat your oven grill to its highest setting. Place the sugar-topped toast on a baking tray and slide it under the grill, about 10cm from the heat source. Watch it like a hawk for 1-2 minutes until the sugar has caramelised. This method is effective but requires close attention to avoid burning.
- Serve Immediately: Serve the Crème Brûlée French Toast right away while the top is hard and crisp and the inside is warm and soft. Garnish with fresh berries and a dollop of crème fraîche, if desired.
Notes
I really hope you give this Crème Brûlée French Toast recipe a try. It’s a wonderful way to elevate your weekend breakfast and share something truly special with your family. It’s so much more than just a sweet breakfast; it’s a memorable experience, from the sound of the caramel cracking to the last creamy bite. If you make it, please let me know how it turned out in the comments below – I love hearing from you!
– Adam
