Description
Okay, so someone looked at regular French toast—which is already peak breakfast—and said “you know what this needs? A BLOWTORCH.” And thus, this absolute legend of a breakfast was born. Crème Brûlée French Toast is what happens when fancy French dessert and classic American breakfast have a love child that’s too good for regular maple syrup. We’re talking thick-cut brioche soaked in a custard so rich it should pay taxes, then topped with a layer of sugar that you literally set on fire to create that signature crackling, caramelized shell. It’s the kind of breakfast that makes you feel like you should be wearing a fancy robe and reading the newspaper on a veranda, even if you’re actually eating it in your pajamas over the kitchen sink. I made this for brunch once and someone proposed to me. I’m not even exaggerating. Another friend accused me of “ruining regular French toast forever.” These are the risks we take.
Ingredients
For the Custard Base:
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional, but adds warmth)
- Pinch of salt
- Zest of 1 orange (optional but HIGHLY recommended for that fancy factor)
For the Toast:
- 1 loaf brioche bread, cut into 1-inch thick slices (8 slices)
- You can also use challah or thick Texas toast if brioche isn’t available
- DO NOT use regular sandwich bread—you need something substantial that won’t disintegrate
For the Brûlée Topping:
- 1/2 to 3/4 cup granulated sugar (for torching)
- The exact amount depends on how many slices you’re making
For Cooking:
- 2–3 tbsp butter (for the pan)
Equipment You Actually Need:
- Kitchen torch (this is non-negotiable—you NEED the torch for the authentic experience)
- Large shallow dish for soaking (a 9×13 baking dish works perfectly)
- Large skillet or griddle
- Spatula
Instructions
In a large bowl or shallow baking dish, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, salt, and orange zest if using.
Whisk it REALLY well. You want the eggs completely incorporated—no eggy chunks floating around. This custard should be smooth and luxurious.
Taste it (yes, taste the raw egg mixture—we’re living dangerously). It should be sweet and vanilla-forward with a hint of richness.
Arrange your thick brioche slices in the custard mixture in a single layer.
Let them soak for at least 3-4 minutes per side. These thick boys need time to absorb all that custardy goodness.
Press down gently with a spatula to help the custard penetrate. You want the bread saturated but not falling apart.
Make-Ahead Option: Cover and refrigerate overnight for the ultimate custard absorption. The bread will be INCREDIBLY rich and custardy. This is actually the preferred method if you have time.
Heat a large skillet or griddle over medium heat. Add a tablespoon of butter and let it melt, coating the pan.
Carefully transfer soaked bread slices to the hot pan. Don’t overcrowd—work in batches.
Cook for 3-4 minutes per side until golden brown and slightly crispy on the edges. You want that beautiful caramelization happening.
The inside should be custard-set and cooked through but still creamy. If it’s browning too fast, lower the heat.
Transfer cooked slices to a baking sheet and keep warm in a 200°F oven while you finish the rest.
Arrange your cooked French toast on serving plates or a large platter.
Sprinkle a generous, EVEN layer of granulated sugar over the top of each slice. Like, really coat it. You want about 1-2 tablespoons per slice.
Get your kitchen torch. Turn it on. Feel powerful.
Hold the torch 3-4 inches away from the sugar and move it in a circular motion. Watch the magic happen as the sugar melts, bubbles, and turns that gorgeous amber color.
Keep torching until you have a deep golden-brown caramelized shell. Don’t rush this—you want it properly caramelized, not just melted.
Let the sugar cool and harden for about 1 minute. It should form that signature crispy shell that cracks when you tap it.
Top with fresh berries if you want to pretend this is healthy.
A light dusting of powdered sugar adds extra elegance.
Serve with warm maple syrup on the side (though honestly, the caramelized sugar topping IS the topping).
Maybe add a dollop of whipped cream or crème fraîche for extra decadence.
Watch as people’s minds are blown.
Notes
These are already extra, but if you want to go FULL extra:
- Serve with fresh berries (strawberries, raspberries, blueberries) and a mint sprig
- Add a side of crispy bacon for sweet-savory balance
- Drizzle with warm berry compote
- Top with mascarpone cream or whipped cream
- Serve with fresh whipped cream infused with vanilla bean
- Pair with mimosas or strong coffee for peak brunch vibes
- Arrange on individual plates with a dusting of powdered sugar for restaurant presentation
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~450 kcal
- Sugar: ~28g
- Sodium: ~320mg
- Carbohydrates: ~48g
- Protein: ~12g