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Creamy Crème Brûlée French Toast Bake Recipe with Caramelized Crunch

creamy crème brûlée french toast bake - featured image
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A rich and indulgent French toast bake featuring custard-soaked brioche bread topped with a crisp caramelized sugar crust, perfect for cozy weekend mornings or impressing brunch guests.

Ingredients

Scale
  • 1 loaf brioche bread (about 12 ounces / 340 grams), cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3/4 cup granulated sugar (150 grams), plus 1/4 cup (50 grams) for topping
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Cut the brioche loaf into roughly 1-inch cubes and place them in a 9×13 inch baking dish in an even layer.
  2. In a large mixing bowl, whisk together 6 large eggs, 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon (if using), 1/4 teaspoon salt, and 2 tablespoons melted butter until smooth and slightly frothy.
  3. Pour the custard mixture evenly over the bread cubes. Press down gently with a spatula to help the bread absorb the custard. Let sit at room temperature for at least 20 minutes or cover and refrigerate overnight for deeper flavor.
  4. Preheat oven to 350°F (175°C). If refrigerated overnight, let the dish sit out 15 minutes before baking.
  5. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden and custard is set but slightly jiggly in the center.
  6. Sprinkle 1/4 cup granulated sugar evenly over the top. Using a kitchen torch, caramelize the sugar until it forms a crisp amber crust. Alternatively, place under a preheated broiler for 1-3 minutes, watching carefully to avoid burning.
  7. Let the bake rest for 5 minutes to set the caramel crust before slicing. Serve warm with berries, maple syrup, or whipped cream.

Notes

Use day-old brioche for best custard absorption. If you don’t have a kitchen torch, use the broiler but watch carefully to avoid burning. Letting the dish soak overnight improves flavor and texture. Slightly jiggly center after baking is perfect; overbaking causes dryness. Butter adds richness; omit only for dairy-free versions.

Nutrition

Keywords: French toast bake, crème brûlée, caramelized sugar, brioche, brunch recipe, custard soaked bread, easy breakfast, weekend brunch

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