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French Toast

Crème Brûlée French Toast

This Crème Brûlée French Toast is the best homemade French toast recipe featuring ultra-thick challah or brioche bread soaked in a luxurious heavy cream custard, then coated with sugar that caramelizes into a crackling, candy-like crust. Using only egg yolks creates incredible richness without any eggy flavor, while the thick-cut bread provides the perfect ratio of crispy caramelized exterior to custardy, pudding-like interior. This brioche bread breakfast recipe transforms simple ingredients into restaurant-quality French toast worthy of special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 6 large egg yolks no whites - yolks only
  • 1 cup heavy cream do not substitute
  • 1/4 cup whole milk
  • 3 tablespoons granulated sugar for custard
  • 2 teaspoons pure vanilla extract not imitation
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg freshly grated preferred
  • 1 pinch salt
For the Bread and Coating
  • 1 loaf challah or brioche bread unsliced, day-old preferred
  • 1/2 cup granulated sugar for coating and caramelization
For Cooking
  • 3-4 tablespoons unsalted butter for cooking
  • 2-3 tablespoons neutral oil vegetable or canola
For Serving
  • pure maple syrup warmed
  • butter pats for topping
  • powdered sugar for dusting
  • fresh berries optional garnish
  • whipped cream optional topping

Equipment

  • Large shallow dish (9x13-inch baking dish)
  • Large nonstick skillet or griddle
  • Wire whisk
  • Wide spatula
  • 2-3 shallow plates for sugar coating
  • Sharp serrated bread knife
  • Baking sheet (for keeping warm)
  • Measuring cups and spoons

Method
 

  1. If using fresh bread, cut it into 1.5 to 2-inch thick slices and leave uncovered at room temperature for 2-3 hours to dry slightly, or toast in a 250°F oven for 10 minutes. Day-old bread can be used immediately.
  2. In a large shallow dish (9x13-inch baking dish works perfectly), whisk together 6 egg yolks until smooth and uniform in color with no streaks remaining.
  3. Add heavy cream, whole milk, 3 tablespoons granulated sugar, vanilla extract, cinnamon, nutmeg, and salt to the egg yolks. Whisk vigorously for a full minute until completely combined and slightly frothy with no egg yolk streaks visible.
  4. Pour 1/2 cup granulated sugar into a shallow plate or pie dish for the coating station. Set this near your cooking area for easy access.
  5. Using a sharp serrated knife, cut the challah or brioche loaf into 1.5 to 2-inch thick slices. You should get 6-8 substantial slices from a standard loaf.
  6. Preheat your oven to 200°F and place a baking sheet inside. This will keep finished French toast warm while you cook in batches.
  7. Place one bread slice in the custard mixture. Let it soak for 30-45 seconds, then gently flip and soak the second side for another 30-45 seconds. The bread should absorb custard throughout but not fall apart. Thicker slices need the full soaking time.
  8. Lift the soaked bread slice carefully, letting excess custard drip off for a moment. Immediately press both sides of the wet bread into the sugar coating plate, creating a generous, even layer of sugar on both surfaces.
  9. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and 1 tablespoon neutral oil. The combination prevents burning while providing flavor.
  10. Once butter melts and foam subsides, carefully place sugar-coated bread slices in the pan. Don't crowd them—work in batches if your pan can't fit all slices with space between them.
  11. Cook without moving for 3-4 minutes. You'll hear active sizzling as the sugar caramelizes. The toast is ready to flip when you see deep golden-brown caramelization and can slide a spatula underneath easily.
  12. Flip carefully using a wide spatula to support the entire slice, preventing breaking. Cook the second side for another 3-4 minutes until equally caramelized with deep golden color.
  13. The finished French toast should be deeply golden with visible caramel coloring and a slightly crispy texture on the outside. The interior should feel set but still have some give when gently pressed.
  14. Transfer finished slices to the baking sheet in the warm oven while you cook remaining batches. This keeps them warm and crispy without overcooking.
  15. Between batches, wipe out any burnt sugar bits from the pan with a paper towel. Add fresh butter and oil before cooking the next batch to maintain consistent results.
  16. Repeat the soaking, coating, and cooking process with remaining bread slices, maintaining medium heat throughout to ensure proper caramelization without burning.
  17. Once all slices are cooked, remove from oven and let rest for 1-2 minutes. This brief rest allows the custard to set slightly for easier cutting and eating.
  18. Serve immediately topped with a pat of butter, a generous dusting of powdered sugar, and warm pure maple syrup. Add fresh berries and whipped cream if desired for extra indulgence.

Notes

Pro Cooking Tips

  • Temperature Control is Critical: Medium heat is perfect—too high burns the sugar before cooking the center; too low creates pale, soggy toast without caramelization.
  • Fresh Oil Between Batches: Wipe the pan clean and add fresh butter/oil between batches to prevent burnt bits from previous cooking from affecting flavor.
  • Don't Oversoak: Even thick slices shouldn't soak more than 90 seconds total or they'll become too fragile to handle and may fall apart when lifted.
  • Support When Flipping: Use your entire spatula surface to support the slice's weight—custard-soaked bread is delicate until fully cooked through.
  • Listen for the Sizzle: That active, steady sizzling sound means the sugar is caramelizing perfectly. Silence means heat is too low.
  • Day-Old Bread Works Best: Slightly stale bread absorbs custard better without becoming soggy. Fresh bread should be dried out first.
  • Yolks Only: Don't be tempted to add whites—they create eggy flavor and thinner custard that defeats the luxury of this recipe.

Delicious Variations

  • Orange Cream French Toast: Add 2 tablespoons orange zest to custard and serve with orange-honey butter for bright citrus flavor.
  • Almond Joy Style: Use 1 teaspoon almond extract instead of vanilla, top with toasted coconut and chocolate drizzle.
  • Pumpkin Spice Version: Mix 1/4 cup pumpkin puree into custard with pumpkin pie spices for fall breakfast perfection.
  • Banana Foster Topping: Top with caramelized bananas cooked in butter, brown sugar, and rum for New Orleans flair.
  • Stuffed French Toast: Cut a pocket in each slice and fill with sweetened cream cheese or Nutella before soaking.
  • Eggnog French Toast: Replace heavy cream with eggnog during holidays for festive twist with extra spice.
  • Churro Style: Add extra cinnamon to sugar coating and serve with warm chocolate sauce for dipping.
  • Lemon Mascarpone: Top with lemon-sweetened mascarpone and fresh berries for elegant brunch presentation.

Storage & Reheating

Refrigerator: Store leftover French toast in an airtight container for up to 3 days. Separate slices with parchment paper to prevent sticking. The caramelized crust will soften but remains delicious.
Freezer: Freeze cooked slices individually on a baking sheet until solid, then transfer to freezer bags for up to 2 months. Thaw overnight in refrigerator before reheating.
Best Reheating: Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving which creates soggy texture. For frozen slices, reheat straight from freezer for 12-15 minutes.
Make-Ahead Custard: Prepare custard up to 24 hours ahead and refrigerate covered. Whisk well before using as ingredients may separate slightly.

Bread Selection Guide

  • Best Choice: Challah bread provides ideal texture—tender, eggy, slightly sweet, and absorbs custard beautifully without falling apart
  • Runner-Up: Brioche offers even more buttery richness with high egg and butter content for decadent results
  • Budget Option: Thick-cut Texas Toast or soft white bread works in a pinch though texture won't be as luxurious
  • Avoid: French bread, baguettes, sourdough, or crusty artisan breads—too chewy and don't soften properly
  • Thickness Matters: Always cut 1.5 to 2-inch thick slices for proper crispy-to-creamy ratio. Pre-sliced bread is too thin.