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Crème Brûlée French Toast

This decadent Crème Brûlée French Toast combines custardy baked French toast with a caramelized sugar topping inspired by classic crème brûlée. Prep it the night before, bake in the morning, and enjoy a brunch-worthy dish that tastes like dessert — but is surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time: 8 hours
Total Time 8 hours 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Caramel Base:
  • ½ cup butter
  • 1 cup brown sugar
  • French Toast:
  • 1 loaf brioche or challah bread thick-sliced (about 12 slices)
  • 6 large eggs
  • 1 ¾ cups heavy cream or half-and-half
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • Pinch of salt
  • Optional: ½ tsp cinnamon or 1 tsp orange zest
  • Topping for brûlée finish — optional but recommended:
  • 2 –3 tbsp granulated sugar

Method
 

  1. Make the caramel layer: In a saucepan, melt butter and brown sugar over medium heat until smooth and glossy. Pour into a greased 9×13 baking dish and spread evenly.
  2. Add bread: Arrange bread slices tightly over the caramel base.
  3. Mix custard: Whisk eggs, cream, granulated sugar, vanilla, salt, and optional spices/zest.
  4. Soak: Pour custard evenly over the bread. Gently press so all slices absorb liquid.
  5. Chill: Cover and refrigerate at least 4 hours, preferably overnight.
  6. Bake: Preheat oven to 350°F (175°C). Uncover and bake 40–45 minutes, until puffed and just set in the center.
  7. Brûlée topping (optional): Sprinkle sugar over the surface and torch until caramelized — or broil 1–2 minutes, watching closely.
  8. Rest & serve: Let sit 5–10 minutes, then slice and serve warm.

Notes

Day-old bread works best — it absorbs custard without getting soggy.
For less sweetness, reduce brown sugar to ¾ cup or skip the brûlée topping.
Add-ins: berries, sliced apples, chocolate chips, or coconut.
To reheat, cover loosely with foil and warm at 300°F (150°C) until heated through.
Can be assembled up to 24 hours ahead.