Crème Brûlée French Toast – Decadent & Custardy Breakfast

This Crème Brûlée French Toast is a luxurious twist on classic French toast — rich custard-soaked bread finished with a crackly caramelized sugar topping for a dessert-like breakfast treat.

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Why You’ll Love It

• Creamy, custard-like interior that melts in your mouth
• A crisp, brûléed sugar crust on top adds texture and flair
• Perfect for special brunches, holidays, or indulgent weekends
• Easy to adapt: use your favorite thick bread (brioche, challah, etc.)

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Recipe Details

• Prep Time: ~15 minutes
• Soak Time: ~15–30 minutes
• Cook Time: ~10–15 minutes
• Total Time: ~40–60 minutes (including chilling or torching)
• Yield: ~4 servings
• Method: Soaking + cooking + brûléeing
• Diet: Vegetarian

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Ingredients

• Thick slices of brioche, challah, or your preferred bread
• 4 large eggs + 2 egg yolks
• 240 ml (1 cup) whole milk
• 120 ml (½ cup) heavy cream
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Granulated sugar (for caramelizing on top)
• Butter (for cooking)

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Instructions

1. Prepare the Custard Soak
   • In a bowl, whisk together eggs, egg yolks, milk, cream, brown sugar, vanilla extract, and a pinch of salt until smooth.
   • Pour this mixture into a shallow dish.
2. Soak the Bread
   • Dip each thick slice of bread into the custard, letting it absorb the liquid — about 15–30 seconds per side, depending on how thick your bread is.
   • Let the soaked bread rest briefly so excess custard drips off.
3. Cook the French Toast
   • Heat a skillet or griddle over medium heat and melt a bit of butter.
   • Cook each soaked bread slice for 2–3 minutes per side, or until golden brown and slightly firm.
4. Caramelize the Topping
   • Sprinkle a thin, even layer of granulated sugar on top of each warmed French toast slice.
   • Use a kitchen blow torch to melt and caramelize the sugar until it forms a crisp, golden crust. (If you don’t have a torch, you can broil briefly in the oven — watch carefully to avoid burning.)
5. Serve
   • Allow the brûléed sugar to harden for a minute or two, then serve immediately.
   • Garnish with berries, whipped cream, or a drizzle of maple syrup, if desired.

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You Must Know

• Use thick, sturdy bread so it holds up to soaking without falling apart.
• If the custard is too thin, your toast could become soggy — adjust by reducing milk or increasing yolks slightly.
• Be careful when torching sugar — use steady, even passes to caramelize without burning.

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Storage Tips

• Best served fresh, right after caramelizing the sugar.
• Leftover un-brûléed soaked toast can be stored in the fridge for up to a day — re-toast before serving.
• Avoid storing with the sugar crust for too long, as moisture will soften it.

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Ingredient Substitutions

• Use half-and-half instead of heavy cream for a lighter custard.
• Swap brown sugar for white sugar or maple syrup to change flavor slightly.
• Use thick sandwich loaf or Texas toast if brioche/challah isn’t available.

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Serving Suggestions

• Serve with a side of mixed berries or fruit compote.
• Pair with a light salad or garlic sausage for a savory-sweet brunch.
• Drizzle with warm maple syrup for added richness.

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Pro Tips

• Whisk custard well to fully blend milk, cream, eggs, and sugar.
• Use a silicone brush to even out the sugar layer before torching.
• Let the brûléed sugar rest for 30 seconds after torching — it will harden nicely.

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Frequently Asked Questions

→ Can I prep this the night before?
Yes — soak the bread in custard and refrigerate covered. Just cook and brûlée the next day.

→ Do I need a blow torch?
While a torch gives the best crust, you can carefully broil the toast for a short time to melt the sugar.

→ Is this dessert or breakfast?
It’s a delicious hybrid — rich enough for dessert, but makes a luxurious brunch.

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Final Thoughts

Crème Brûlée French Toast is a show-stopping, indulgent breakfast that brings dessert-level elegance to your morning table. With its velvety custard and crackling sugar topping, it’s perfect for treating yourself or impressing guests.

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