Crème Brûlée French Toast was born from my craving for something rich, cozy, and a little luxurious on a quiet Sunday morning. I had leftover brioche and a kitchen torch I rarely used, so I decided to combine the silky custard of French toast with the crackly top of my favorite dessert. And wow, the first bite hooked me.

Now, this is one of those recipes I reach for when I want to treat someone (or myself). It’s golden, crispy, caramelized on the outside while still soft and custardy in the middle. Whether it’s brunch for two or a holiday morning surprise, this dish always turns heads and brings smiles.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Brioche or challah – Thick slices soak up the custard and toast beautifully
Heavy cream – Brings a silky richness to the custard
Eggs – The foundation for the creamy custard texture
Brown sugar – Sweetens the custard and creates the brûlée crust
Vanilla extract – Adds that signature warm and comforting aroma
Butter – For greasing the skillet and helping with caramelization
Maple syrup – Optional, but complements the rich custard well
Granulated sugar – I use this for the brûlée topping

Tools You’ll Need

Mixing bowl – For whisking together the custard ingredients
Whisk – Helps make a smooth, creamy custard
Baking dish or skillet – For soaking or cooking the toast evenly
Kitchen torch – Essential for creating that brûlée topping
Spatula – For flipping toast if you’re pan-cooking
Measuring spoons and cups – Keeps ratios just right
Plate – For serving your golden, caramelized slices

Instructions

Step 1

I start by whisking together the eggs, cream, brown sugar, and vanilla until smooth and rich-looking.

Step 2

Then I dip thick slices of brioche into the custard mix, letting them soak for about 30 seconds on each side.

Step 3

Next, I heat a little butter in a skillet over medium heat and gently cook the soaked bread slices until they’re golden brown on each side and cooked through.

Step 4

Once off the heat, I sprinkle a generous layer of granulated sugar on top of each slice.

Step 5

Now comes the magic—I use a kitchen torch to melt the sugar into a crackly, caramelized crust, just like classic crème brûlée.

Step 6

I serve it right away while the top is still crisp, sometimes with a light drizzle of maple syrup or a handful of berries.

Tips

If you don’t have a kitchen torch, I’ve found that placing the sugared toast under the broiler for a few minutes gives a decent crackly top. Just keep a close eye on it! I also like to use slightly stale bread—it holds its shape better and doesn’t get soggy. And don’t skip the vanilla, it really ties everything together.

Ways to Serve

I love plating it with fresh berries, a dusting of powdered sugar, and a drizzle of syrup. It pairs perfectly with a creamy latte or a cup of bold black coffee. For a more indulgent brunch, serve it alongside crispy bacon or breakfast sausage.

Frequently Asked Questions

Can I make Crème Brûlée French Toast ahead of time?

Yes! You can soak the bread overnight and torch the sugar topping just before serving.

What’s the best bread to use?

Brioche is my go-to, but challah or even French bread works well as long as it’s thick-cut and slightly dry.

How do I get the top extra crispy?

Use a kitchen torch for the best brûlée effect, or place it under the broiler on high for 2–3 minutes.

See You in the Kitchen

I hope you give this Crème Brûlée French Toast a try next time you’re looking to make brunch extra memorable. The buttery custard and that crackly sugar topping are guaranteed to impress. Let me know how it turns out in your kitchen!

Happy Cooking!