Crème Brûlée French Toast (Printable View)

Rich custard-soaked brioche with caramelized sugar crust

# Ingredient List:

→ Bread

01 - 1 loaf (about 1 pound) brioche or challah, sliced 3/4-inch thick

→ Custard

02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1/4 teaspoon salt

→ Caramel Layer

08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar, packed
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# How to Prepare:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour mixture into the bottom of a 9x13-inch baking dish and spread evenly.
02 - Place bread slices in a single layer over the caramel, allowing slight overlap if necessary to fit all pieces.
03 - Whisk together eggs, milk, cream, sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and combined.
04 - Pour custard mixture evenly over the arranged bread slices. Gently press down on bread to help absorb the liquid.
05 - Cover dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow bread to fully soak up custard.
06 - Preheat oven to 350°F. Remove dish from refrigerator and let sit at room temperature while oven heats.
07 - Bake uncovered for 30 to 35 minutes until puffed, golden brown, and custard is completely set.
08 - Remove from oven and let cool for 5 minutes before finishing.
09 - Sprinkle granulated sugar evenly over the surface. Use kitchen torch to melt and caramelize sugar until golden and crispy, or broil for 1 to 2 minutes watching closely to prevent burning.
10 - Serve warm, spooning any remaining caramel sauce from the bottom of the dish over each portion.

# Expert Suggestions:

01 -
  • The overnight soak means you simply pop it in the oven and become a breakfast hero without any morning fuss
  • That burnt sugar crust transforms ordinary French toast into something restaurant worthy and absolutely irresistible
02 -
  • The bread must sit at room temperature for at least 30 minutes before baking or the center will remain raw while edges overcook
  • A kitchen torch creates that authentic crackly crust but if you use the broiler method, do not walk away even for a second because sugar burns fast
03 -
  • Place your baking dish on a rimmed baking sheet to catch any potential caramel overflow during baking
  • Let the dish rest for 5 minutes after baking before adding the sugar so the custard sets up properly

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