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Decadent Crème Brûlée French Toast Recipe Easy Caramelized Sugar Crust Breakfast

crème brûlée French toast - featured image
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A rich and creamy French toast soaked in vanilla-infused custard and topped with a crispy caramelized sugar crust, perfect for a decadent breakfast or brunch.

Ingredients

Scale
  • Brioche bread, sliced thick (about 1-inch slices)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or heavy cream
  • 2 tablespoons granulated sugar (for custard)
  • Extra granulated sugar for topping (about 1 tablespoon per slice)
  • 1 teaspoon pure vanilla extract
  • A pinch of salt
  • About 2 tablespoons unsalted butter (for cooking)
  • Optional: 1/4 teaspoon ground cinnamon or nutmeg

Instructions

  1. In a medium bowl, whisk together 4 large eggs, 1 cup whole milk or heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, and a pinch of salt until smooth and combined (about 3 minutes).
  2. Pour the custard mixture into a shallow dish. Dip each slice of brioche into the custard, soaking about 20 seconds per side. Do not oversoak. Place soaked bread on a wire rack for a minute to let excess drip off.
  3. Heat a non-stick or cast iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan evenly (about 2 minutes).
  4. Place soaked bread slices in the skillet. Cook for 3-4 minutes on the first side until golden brown and slightly firm. Flip carefully and cook the other side for another 3 minutes. Add more butter as needed.
  5. Transfer cooked slices to a heat-safe plate or baking sheet.
  6. Sprinkle about 1 tablespoon granulated sugar evenly over each slice and spread gently with a spoon.
  7. Using a kitchen torch, caramelize the sugar by moving the flame in small circles about 2 inches from the sugar surface until it melts, bubbles, and hardens into a crispy golden crust (about 2-3 minutes per slice).
  8. Serve immediately while warm to enjoy the crispy sugar crust.

Notes

If you don’t have a kitchen torch, use your oven broiler to caramelize the sugar, watching carefully to avoid burning. Soak bread just enough to absorb custard but not too long to prevent sogginess. Use thick slices of brioche or challah for best results. Reheat leftovers gently in a skillet to maintain crispness.

Nutrition

Keywords: crème brûlée, French toast, caramelized sugar crust, breakfast, brunch, custard soaked bread, decadent breakfast

Find it online: https://katedishes.com/decadent-cr-e-me-br-u-l-e-e-french-toast-recipe-easy-caramelized-sugar-crust-breakfast/