Crème Brûlée French Toast

By Melissa Clark

Updated Aug. 11, 2022

Crème Brûlée French Toast
Andrew Scrivani for The New York Times
Total Time
Time: 40 minutes, plus at least 4 hours’ soaking
Rating
5(1,542)
Comments
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With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée. Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable. Even better, you can bake a pan of bacon at the same time. Just keep your eye on it; depending upon its thickness, the bacon might be done a few minutes sooner than the French toast. Then serve the French toast with more of the pan syrup spooned on top. But skip the maple syrup, which would be overkill.

Featured in: Girl Scout French Toast: As Good as the Cookies

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Ingredients

Yield:6 to 8 servings
  • 5large eggs plus 2 yolks (or 6 whole eggs)
  • 2¼cups whole milk
  • ½cup heavy cream (or use more milk)
  • 3tablespoons dark rum or orange juice
  • 2teaspoons vanilla extract
  • ¾teaspoon grated nutmeg
  • ¼teaspoon kosher salt
  • 1loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)
  • 1cup packed light brown sugar
  • 8tablespoons unsalted butter, melted
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

516 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 12 grams protein; 355 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.

  2. Step 2

    Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.

  3. Step 3

    Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.

  4. Step 4

    Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

Ratings

5 out of 5
1,542 user ratings
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Comments

asdf

People,
First, this is a custard base so it needs eggs and milk and it's soft and moist. Egg bread does not have egg available to the custard.

Second, it's "creme brulee" and that means it is sweet. It's caramelized sugar!

Third, cooking time varies on the thickness of the slices and temperature of the oven. Just look for it to brown on top. It's only French Toast.

Sheesh, just follow the recipe.

Lizy

Very decadent! Great for a special breakfast! But do line the baking sheet with parchment paper -- it'll be a life-saver when it comes to clean-up.

Luther

As a few others have said this is indeed decadent. A very big hit. Can't understand why people say you don't need certain ingredients in the recipe. Why bother fixing it? This is an amazing recipe that is actually very easy to fix. The suggestion of lining the pan with parchment paper before cooking is a life saver. Fixed as written and it was perfect.

EMY

Made this for Christmas breakfast. My grandson requested I make this every Christmas! I think we have a new tradition. Everyone loves it . . . As is! It’s so easy and perfect for a special morning.

JW

I followed the recipe with overnight soak. It’s quite soft, but it’s supposed to be - be gentle when you flip, and when you transfer. I thought it was tasty, but definitely the texture could be off-putting for many, including both of my kids (11 and 23) who thought it was too soggy and tasted “raw” as they put it. I even threw it under a broil for about 5 minutes to brown up the tops. I did have issues with the brown sugar getting “crunchy” - maybe I should have put it closer to the bottom of the oven before I hit the final broil? Anyway, the flavors were great but I would probably not make it again due to my kids not liking it.

ALO

This was fantastic! Two quick notes that I think helped me: 1) I flipped the toasts after recommended baking time and let them cook for another 4-5mins, watching closely= brûléed on both sides. 2) For the “sugar” component: I used 1/2 real maple syrup and 1/2 brown sugar = amazing! Everyone loved it! Will make for xmas brunch next year too

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