Description
This Crème Brûlée French Toast recipe offers a decadent twist on classic French toast by incorporating a rich custard soaked bread base finished with a caramelized sugar topping. Made with thick slices of French bread soaked overnight in a creamy mixture of eggs, half-and-half, milk, and warming spices, then baked to golden perfection and broiled briefly to create a crisp brûlée crust. Served with maple syrup, this breakfast indulgence combines the flavors of crème brûlée with comforting French toast for a luxurious morning treat.
Ingredients
Scale
Bread
- 1 loaf of French bread, sliced into 1-inch thick pieces
Custard Mixture
- 5 large eggs
- 1 cup half-and-half
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar, plus extra for the topping
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Others
- 1/4 cup unsalted butter
- Maple syrup, for serving
Instructions
- Prepare Baking Dish: Generously butter a 9×13-inch baking dish to prevent sticking and add flavor to the base.
- Arrange Bread: Place slices of French bread in a single layer within the dish, slightly overlapping if necessary to fit all slices evenly.
- Make Custard Mixture: In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup granulated sugar, ground cinnamon, and ground nutmeg. Whisk thoroughly until everything is well blended and smooth.
- Soak Bread: Pour the custard mixture evenly over the arranged bread slices, ensuring all slices are fully soaked. Gently press the bread down to help it absorb the custard evenly.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap and place it in the refrigerator to let the bread soak overnight for maximum flavor and custard absorption.
- Preheat Oven: The next morning, preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare for Baking: Remove the plastic wrap from the dish. Dot the top of the soaked bread with small pieces of unsalted butter and sprinkle lightly with sugar to help create a caramelized finish after baking.
- Bake: Bake the French toast for 35-40 minutes until it is puffed up, set in the center, and golden brown on top.
- Cool Slightly: Remove the dish from the oven and allow it to cool for a few minutes to set and to prepare for the brûlée topping.
- Caramelize Sugar Topping: Sprinkle the top generously with additional sugar. Place the baking dish under the broiler and broil briefly until the sugar melts and caramelizes, forming a crisp, brûlée-like crust on top. Watch carefully to avoid burning.
- Serve: Serve immediately with maple syrup and optional sides such as fresh berries or whipped cream for a complete indulgent breakfast experience.
- Enjoy: Delight in the harmonious flavors and textures of creamy custard-soaked bread with a crisp caramelized sugar crust reminiscent of classic crème brûlée.
Notes
- For best results, use day-old French bread to better absorb the custard without becoming too soggy.
- Make sure to soak the bread overnight to allow full custard penetration and flavor development.
- Keep a close eye while broiling to prevent the sugar from burning; it should caramelize quickly.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to maintain texture.
- For a dairy-free version, substitute half-and-half and milk with coconut milk or almond milk and use a dairy-free butter alternative.
