Crème Brûlée French Toast (Print-Friendly Version)
Brioche slices baked in creamy custard, finished with a caramelized, crackly sugar topping.
# Ingredients List:
→ Bread Base
01 -
1 loaf brioche or challah bread, sliced thickly (12–14 slices)
→ Custard
02 -
4 large eggs
03 -
240 ml whole milk or unsweetened almond/oat milk
04 -
120 ml heavy cream or half-and-half
05 -
100 g granulated sugar or brown sugar
06 -
1 tablespoon vanilla extract or vanilla bean paste
07 -
0.5 teaspoon ground cinnamon or nutmeg
08 -
Pinch of salt
→ Topping
09 -
Additional granulated sugar, for brûlée crust
10 -
Fresh berries, for garnish (optional)
11 -
Powdered sugar, for dusting (optional)
12 -
Maple syrup, to serve (optional)
# How to Make It:
01 -
Slice the brioche or challah into thick, even pieces and arrange in a lightly greased large baking dish.
02 -
In a mixing bowl, vigorously whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and homogenous.
03 -
Pour the custard evenly over the bread slices. Press down gently so all pieces are thoroughly saturated. Cover and refrigerate for at least 30 minutes, ideally overnight.
04 -
Set the oven to 175°C (350°F) to ensure an even bake.
05 -
Remove the baking dish from the refrigerator and bake on the centre rack for 25–30 minutes, or until the top turns golden and the custard is fully set. For a crispier top, transfer under the broiler for 2–3 minutes, watching carefully.
06 -
Sprinkle a thin, even layer of granulated sugar atop the baked surface. Use a kitchen torch to caramelize to a golden crust, or broil briefly until deeply golden and crisp.
07 -
Allow to cool slightly before serving. Present with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup as desired.
# Extra Tips:
01 -
For a fibre-rich version, substitute whole grain or gluten-free bread. Lower calorie content by using reduced-fat milk and cream. Sweeten with honey or an alternative sugar substitute if preferred.