Rich Creme Brulee French Toast: A Weekend Brunch Treat (Print Version)

Creme Brulee French Toast transforms breakfast into a delightful experience with its crispy sugar crust and custardy interior. Perfect for a special brunch.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American/French-inspired
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 4 slices thick-cut brioche or challah bread
02 - 2 large eggs
03 - 1/2 cup heavy cream
04 - 1/4 cup granulated sugar (for custard)
05 - 1 teaspoon vanilla extract

→ Flavor Boosters

06 - 1/4 teaspoon ground cinnamon
07 - Pinch of salt

→ Finishing Touches

08 - 2 tablespoons unsalted butter (for cooking)
09 - 1/4 cup granulated sugar (for brulee topping)
10 - Powdered sugar (optional, for dusting)
11 - Fresh berries (optional, for serving)

# Instructions:

01 - First things first, let's get that glorious custard ready. In a shallow dish, whisk together the eggs, heavy cream, 1/4 cup of the granulated sugar, vanilla extract, cinnamon, and that crucial pinch of salt. Whisk it really well until it’s smooth and slightly frothy. You want everything fully combined, no streaks of egg yolk. This is the heart of your Creme Brulee French Toast, so make it good!
02 - Now for the bread! Take your thick-cut brioche or challah and gently submerge each slice into the custard. Let it soak for about 2-3 minutes per side. You want the bread to absorb all that delicious liquid without becoming completely soggy and falling apart. I once left a slice in too long, and it turned into a sad, custardy mush – learn from my mistakes for your Creme Brulee French Toast!
03 - Heat a non-stick skillet or griddle over medium heat. Melt a knob of butter – just enough to coat the pan. Carefully lift a soaked bread slice, letting any excess custard drip off, and place it in the hot skillet. Cook for 3-4 minutes per side, until it's beautifully golden brown and cooked through. It should smell divine, like a bakery in your kitchen! Don't overcrowd the pan; cook in batches if you need to.
04 - Once cooked, transfer the golden French toast slices to a baking sheet. Sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each slice. Don't go crazy here; a thin, even layer is what we're after. This is the moment we transform regular French toast into Creme Brulee French Toast!
05 - Now for the fun part! Grab your kitchen torch and hold it about 2-3 inches above the sugar. Move the flame slowly and evenly over the sugar, watching it melt, bubble, and caramelize into a beautiful, glassy crust. This is where the magic happens for your Creme Brulee French Toast! Be patient; it might take a minute or two per slice. I always marvel at how quickly it changes from sugar to crunchy caramel.
06 - Once that brulee crust is perfectly golden and hard, serve your Creme Brulee French Toast immediately! You want to catch that crunch while it's fresh. A dusting of powdered sugar, if you like, and a handful of fresh berries are my go-to. The contrast of the warm, custardy interior with the crisp, cool berries is just heavenly. Enjoy your masterpiece!

# Notes:

01 - Don't rush the soaking! I've pulled bread out too soon, and it just wasn't custardy enough. Give it a good few minutes per side.
02 - You can prep the custard base the night before and keep it in the fridge. That's a lifesaver for busy mornings, trust me!
03 - No brioche? Challah works beautifully too. I've even used day-old sourdough in a pinch, and it was surprisingly good, just a bit tangier.
04 - Serve these immediately after torching! That crispy crust is best right when it's made. Don't let it sit too long, or it'll soften.

# Tools You'll Need:

01 - Shallow dish
02 - whisk
03 - non-stick skillet or griddle
04 - tongs
05 - baking sheet
06 - kitchen torch

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 12g

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