Best Crème Brûlée French Toast Recipe For Brunch

Imagine indulging in a brunch dish so divine that it becomes a sensory experience: the sound of a crispy, caramelized sugar crackling under your spoon, the aroma of freshly baked French toast wafting through the air, and the taste of crème brûlée’s rich custard and velvety cream. This Best Crème Brûlée French Toast Recipe For Brunch is a masterclass in elevating a classic breakfast dish to new heights.

Chances are you’ve heard of – or perhaps even made – decadent crème brûlée French toast before, but our version brings something truly special to the table. What sets this recipe apart? For one, its clever use of technique, which allows the delicate flavors of crème brûlée to mingle beautifully with the savory, comforting taste of French toast. (And if you’re interested in perfecting another brunch classic, be sure to check out our recipe guide on chocolate chip cookies.)

Why This Recipe Works

• The science behind tempering eggs ensures that our crème brûlée base remains silky smooth and free of unwanted curdling.
• By using a brioche loaf and a brief soaking time, our French toast slices absorb just the right amount of liquid without becoming soggy or too dense.
• A delicate balance of flavors between the rich custard, sweet caramelized sugar, and warm spices creates an unparalleled taste experience.

Key Ingredients

For the crème brûlée, high-quality vanilla beans can elevate the entire dish; be sure to use real vanilla extract if you can’t find fresh vanilla beans. For the best results, check out trusted sources for recipe guidance, like Epicurious, or your local specialty store. Speaking of local, when possible, purchase a brioche loaf fresh from a bakery. This will have an undeniable impact on the overall texture of the French toast.

Brioche is available in a variety of flavors, but we prefer the quality of taste found in plain brioche, rather than any flavored or seasonal variations.

Recipe Courtesy of Our Kitchen

Best Crème Brûlée French Toast Recipe For Brunch

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

4 large egg yolks

1/4 cup (50g) granulated sugar

1/2 teaspoon kosher salt

1/2 cup (120ml) heavy cream, whole milk, or a combination of both

1 brioche loaf, preferably day-old or stale

2 large eggs, beaten (for egg wash)

1/4 cup (50g) granulated sugar, for caramelization

1/2 teaspoon flaky sea salt, for serving (optional)

Directions

1

To make the crème brûlée base, combine the egg yolks, granulated sugar, and kosher salt in a bowl. Temper the egg yolks by slowly pouring the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

2

In a large bowl, whisk together the beaten eggs and a pinch of salt for the egg wash. Add the brioche slices to the bowl, ensuring they’re completely coated with the egg wash. Let the bread soak for 5 minutes on each side, either at room temperature or in the refrigerator overnight.

3

Preheat your griddle or large skillet to medium heat. Once the brioche slices are ready, cook them on the griddle for 3-4 minutes per side or until golden brown. Transfer the French toast to a wire rack to cool.

4

To caramelize the sugar, sprinkle a thin layer of granulated sugar over the French toast. Using a kitchen torch, melt and caramelize the sugar until golden brown and fragrant. Be cautious not to burn the sugar.

5

To assemble, place a slice of French toast on each plate, then spoon a generous helping of the crème brûlée base over the top. Garnish with flaky sea salt, if desired.

Storage & Reheating

Store leftover crème brûlée base and cooked French toast slices in separate airtight containers in the refrigerator for up to 3 days. Reheat the French toast slices in the microwave for a few seconds or under the broiler for 30 seconds until warmed through. Allow the crème brûlée base to come to room temperature before serving. Just before serving, sprinkle a layer of granulated sugar on top of the French toast and caramelize with a kitchen torch to create a new, golden-brown crust.