TI first made Crème Brûlée French Toast on a lazy Sunday morning when I wanted something impressive but didn't want to spend hours cooking, and now it's my go-to whenever I need breakfast to feel like an occasion.
If you love indulgent morning recipes, you might also enjoy Easy Creamy Cajun Chicken Orzo Recipe or Easy Chicken and Rice with Green Sauce for similar cozy vibes. The torched sugar on top cracks under your fork just like the real dessert, and the custard sauce adds this silky richness that turns regular Crème Brûlée French Toast into something you'd order at brunch and wonder how they made it taste so good. Plus, Easy Best Juicy Pork Tenderloin Recipe like this one take less time than you'd think.
Why You'll Love This Crème Brûlée French Toast
Restaurant-quality results at home. You don't need culinary school to make Crème Brûlée Crème Brûlée French Toast that tastes like it came from a fancy brunch spot. Just a kitchen torch and a little confidence.
Rich, custardy, indulgent. The egg yolk base makes this Crème Brûlée Crème Brûlée French Toast incredibly creamy and tender inside, while the caramelized sugar adds texture and a hint of bitterness that balances the sweetness.
Perfect for special occasions. Whether it's Mother's Day, a birthday breakfast, or you just want to treat yourself on a Saturday, this dish feels celebratory without being complicated.
Quick enough for a weekend morning. Even with the crème anglaise, you're looking at about 15 minutes total. That's faster than waiting in line at brunch.
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Crème Brûlée French Toast Ingredients
Here's a simple list of what goes into making this beauty.
See Recipe Card Below This Post For ingredients Quantites
For the Crème Anglaise Sauce
- Heavy whipping cream: Creates the silky, rich base of the custard sauce that coats the back of a spoon.
- Salt: Just a dash to balance the sweetness and bring out the vanilla flavor.
- Egg yolks: These thicken the sauce and give it that classic custard texture. Using just yolks keeps it smooth and luxurious.
- Granulated sugar: Sweetens the sauce and helps thicken it as it cooks.
- Vanilla extract or vanilla paste: Adds warm, aromatic flavor. Vanilla paste gives you those pretty little flecks, but extract works beautifully too.
For the French Toast
- Egg yolks: The secret to ultra-rich, custardy Crème Brûlée French Toast . Skipping the whites makes the custard soak deeper and richer.
- Heavy cream: Adds thickness and a velvety texture to the custard mixture.
- Milk: Thins out the custard just enough so the bread can soak it up without getting soggy.
- Vanilla extract or vanilla paste: Infuses the custard with sweet, floral vanilla notes.
- Brioche bread, preferably thick sliced: Soft, buttery, and slightly sweet, brioche is sturdy enough to hold all that custard without falling apart. Thick slices give you the best ratio of crispy outside to custardy inside.
- Butter, for griddle: Adds flavor and helps the Crème Brûlée French Toast get golden and crisp on the outside.
- Granulated sugar, for brûlée topping: This is what you'll torch to create that crackling caramelized crust on top.
How to Make Crème Brûlée French Toast
Make the Crème Anglaise Sauce
Heat the cream: Add the heavy whipping cream and a dash of salt to a medium saucepan. Warm it over medium heat until you see steam rising, but don't let it boil or it can scorch.
Whisk the yolks and sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale yellow and thick, about 2 to 3 minutes by hand or 30 seconds with a hand mixer.
Temper the eggs: Take the cream off the heat and slowly drizzle it into the yolk mixture while whisking constantly. This step keeps the eggs from scrambling and makes the sauce smooth.
Cook the custard: Pour everything back into the saucepan and cook over medium heat, whisking the whole time, until the sauce is thick enough to coat the back of a spoon. This usually takes about 3 to 4 minutes.
Finish with vanilla: Remove from heat, stir in the vanilla extract, and set the sauce aside while you make theCrème Brûlée French Toast . It'll stay warm and pourable.
Make the French Toast
Preheat your griddle: Heat a griddle or large skillet over medium heat so it's ready when you need it.
Mix the custard: In a medium bowl or shallow dish, whisk together the egg yolks, heavy cream, milk, and vanilla extract until smooth and combined.
Soak the bread: Dip each slice of brioche into the custard mixture, turning it once so both sides get coated. Don't leave it in too long or it'll get mushy-just a quick dip on each side.
Cook the toast: Add a tablespoon of butter to the hot griddle and let it melt. Place the soaked bread slices on the griddle and cook for a couple of minutes per side, flipping once, until both sides are golden brown and slightly crisp.
Brûlée the top: Sprinkle a thin, even layer of granulated sugar over the top of each slice. Use a kitchen torch to melt and caramelize the sugar until it's bubbly and golden. You'll hear it crackle as it cools.
Serve immediately: Plate the Crème Brûlée French Toast and pour the warm crème anglaise over the top. Serve right away while the sugar is still crisp and the sauce is silky.
Substitutions and Variations
Use challah or Texas toast if you don't have brioche. Both are thick and sturdy enough to handle the custard soak.
Make it dairy-free by swapping the heavy cream for coconut cream and using a plant-based milk. The flavor will be a little different, but it still works.
Skip the torch if you don't have one. You can place the sugared Crème Brûlée French Toast under the broiler for a minute or two, watching closely so it doesn't burn.
Add a hint of cinnamon or nutmeg to the custard mixture for a warm, spiced flavor.
Try flavored extracts like almond or maple in the crème anglaise for a subtle twist.
Equipment for Crème Brûlée French Toast
Here's what makes this recipe come together smoothly.
Medium saucepan: For making the crème anglaise sauce.
Medium mixing bowl: To whisk together the egg yolks and sugar.
Whisk: Essential for keeping the custard smooth and lump-free.
Hand mixer (optional): Speeds up whisking the yolks and sugar, but a regular whisk works fine.
Griddle or large skillet: For cooking the Crème Brûlée French Toast evenly.
Spatula: To flip the Crème Brûlée French Toast without tearing it.
Kitchen torch: The key to getting that perfect caramelized sugar crust. You can find them online or at most kitchen stores for under $20.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. The crème anglaise should be stored separately in its own container.
Reheat the French toast in a skillet over medium heat or in a 350°F oven for a few minutes until warmed through. The sugar topping won't stay crisp, so you may want to add a fresh sprinkle and torch it again.
Freeze the cooked toast (without the sugar topping) for up to a month. Wrap each slice individually in plastic wrap, then place in a freezer bag. Thaw in the fridge overnight and reheat before serving.
Make the crème anglaise ahead and store it in the fridge for up to 3 days. Warm it gently on the stove before serving.
EXPERT TIPS
Use thick-cut bread. Thin slices will get soggy and fall apart. Brioche that's at least an inch thick holds up beautifully.
Don't oversoak the bread. A quick dip on each side is all you need. Too much time in the custard and your Crème Brûlée French Toast will be mushy instead of tender.
Keep the heat at medium. If your griddle is too hot, the outside will burn before the inside cooks through. Medium heat gives you golden, crispy edges and a custardy center.
Torch in a sweeping motion. Move the flame back and forth over the sugar so it caramelizes evenly without burning in spots.
Serve immediately. The sugar topping loses its crackle as it sits, so plate and serve right away for the best texture.
Warm your plates. A warm plate keeps the Crème Brûlée French Toast and sauce at the perfect temperature while you eat.
FAQ
What is creme brulee french toast?
It's Crème Brûlée French Toast made with a rich custard soak and topped with caramelized sugar, just like the classic dessert. The homemade crème anglaise sauce poured over the top makes it even more decadent. It's basically breakfast that tastes like dessert.
What does crème brûlée French toast taste like?
It tastes like the creamiest, most indulgent Crème Brûlée French Toast you've ever had, with a crackling sugar crust on top that adds a hint of caramel flavor. The crème anglaise makes it silky and rich, and the brioche keeps everything soft and buttery inside. It's sweet, custardy, and absolutely worth the hype.
How does crème brûlée compare to regular French toast?
Regular Crème Brûlée French Toast uses whole eggs and milk, while Crème Brûlée French Toast uses only egg yolks and heavy cream for a much richer custard base. The torched sugar topping and crème anglaise sauce take it from simple breakfast to restaurant-quality brunch. It's more decadent and feels way more special.
What is the most common mistake in making French toast?
Oversaturating the bread is the biggest mistake. If you soak it too long, it gets soggy and falls apart when you try to flip it. A quick dip on each side is all you need. Also, cooking it on heat that's too high burns the outside before the inside is cooked through, so medium heat is your friend.
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Ingredients
Method
- Warm the cream and salt in a saucepan over gentle heat until steaming but not boiling. prep
- Whisk the egg yolks and sugar together until pale, thick, and smooth. mix
- Slowly pour the hot cream into the egg mixture while whisking continuously. mix
- Return the mixture to the saucepan and cook while whisking until it thickens enough to coat a spoon, then remove from heat and stir in vanilla. cook
- Preheat a griddle or skillet over medium heat. prep
- Whisk the egg yolks, cream, milk, and vanilla together in a shallow dish until combined. mix
- Dip each slice of brioche briefly on both sides in the custard mixture. assemble
- Butter the hot cooking surface and cook the soaked bread until golden on both sides, flipping once. cook
- Sprinkle sugar evenly over each slice and caramelize with a kitchen torch until bubbling and amber colored. finish
- Serve immediately with warm custard sauce spooned over the top. finish
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