Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Refrigerate overnight and bake when you are ready.

What bread should I use?

Choose a sturdy French bread that is slightly stale. It soaks evenly and keeps structure. Brioche is an option if you want a richer finish, but the classic French loaf keeps things simple.

How do I know when it is done?

The custard will look set at the edges and slightly wobbly in the center. It should not be liquid. A gentle jiggle is fine; it will finish setting as it cools.

Can I use milk instead of heavy cream?

Yes. You can replace some or all of the cream with milk. Using some heavy cream helps the custard remain silky and stable. If you need to use only milk, expect a slightly lighter texture.

Is a torch necessary for the caramel top?

No. A torch gives a classic brûlée crack, but the brown sugar will caramelize in the oven into a satisfying glaze. A quick moment under a broiler works too, just watch carefully.

Crème Brûlée French Toast 2026

Name: Crème Brûlée French Toast
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 10 min
Cuisine: French
Ingredients: 1 loaf French bread; 6 large eggs; 1 cup heavy cream; 1 cup milk; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1 tablespoon brown sugar (for topping); Butter (for greasing)

Description

A comforting dessert that blends French toast and crème brûlée into a deliciously custardy dish with a caramelized sugar top.

Ingredients

Scale

1 loaf French bread
6 large eggs
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon brown sugar (for topping)
Butter (for greasing)

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Instructions

Slice the French bread into thick slices and arrange them in a greased baking dish.
In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, granulated sugar, and salt until well combined.
Pour the egg mixture over the bread slices, ensuring they are all soaked.
Cover the dish and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C).
Remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes.
Sprinkle brown sugar evenly over the top.
Bake for 30-35 minutes or until the custard is set and the top is caramelized.
Serve warm, optionally with fresh fruit or syrup.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, wrap individual slices and place them in a freezer bag for up to one month.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 25g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 12g
Cholesterol: 180mg