I first made this Crème Brûlée French Toast on a sleepy holiday morning and it immediately became the reason to invite people over. It’s custardy like crème brûlée, easy like baked French toast, and perfect when you want something showy without fuss. If you love a caramelized top and a tender, custard-soaked center, this dish hits the sweet spot for weekend brunches, special breakfasts, or a decadent dessert-for-breakfast. For a quick savory contrast on the same table, try pairing it with a simple toast idea like air-fryer egg and cheese toast to balance sweet and salty.

Why you’ll love this dish

This recipe bridges two classics: the silky custard of crème brûlée and the comforting bread pudding vibes of baked French toast. It’s forgiving — great for feeding a crowd — and can be prepped the night before so mornings stay relaxed. The brown-sugar top caramelizes in the oven to give you that signature brûlée crackle without needing a blowtorch. Families, brunch hosts, and anyone who wants a slightly elegant breakfast with minimal hands-on time will appreciate it.

“The top went perfectly crisp while the center stayed pillowy-soft — tastes like dessert for breakfast, but easy enough for a busy morning.” — a weekend brunch favorite

The cooking process explained

Before you start: you’ll slice a loaf of French bread, whisk a custard of eggs, cream and milk, pour it over the bread to soak, chill (this is important for texture), then bake with a brown sugar topping until caramelized. Total active hands-on time is about 15–20 minutes; chilling firms up the custard and baking finishes the set and caramelizes the top.

What you’ll need

• 1 loaf French bread (day-old or slightly stale is ideal; it soaks without falling apart)
• 6 large eggs
• 1 cup heavy cream (for richness; you can use all milk if you want lighter custard)
• 1 cup milk
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup brown sugar (for topping; light or dark both work)
• 1 tablespoon butter (for greasing the baking dish)

Ingredient notes: If you want extra richness, swap 1/4–1/2 cup of milk for heavy cream. For a dairy-free version, use full-fat coconut milk and omit the heavy cream (texture will be slightly different). Stale bread soaks better and prevents a soggy, collapsing bake.

Step-by-step instructions

1. Preheat nothing yet — first grease your baking dish with the butter so it’s ready.
2. Slice the French bread into thick slices (about 3/4–1 inch) and arrange them snugly in the buttered dish.
3. In a medium bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla, and salt until smooth and blended.
4. Pour the custard evenly over the bread, pressing lightly so each slice soaks up the mixture.
5. Cover the dish and refrigerate for at least 2 hours or overnight for best texture.
6. When ready to bake, preheat the oven to 350°F (175°C).
7. Sprinkle the brown sugar evenly across the top of the soaked bread.
8. Bake for 35–40 minutes, or until the top is golden and the custard is set — the center should jiggle just a touch. If you want extra caramelization, finish under the broiler for 1–2 minutes or use a kitchen torch briefly.
9. Let it rest 5 minutes, then serve warm.

Best ways to enjoy it

Serve this warm with a dusting of powdered sugar, fresh berries, or a drizzle of maple syrup for extra sweetness. For a more refined plate, top with a few sliced strawberries and a sprig of mint and crack the caramelized sugar as you would a traditional crème brûlée. It also pairs nicely with savory items — try alongside a cheesy bake or slow-cooked casserole for a brunch spread; a rich, savory option like creamy French onion beef casserole makes a hearty contrast. For drinks, coffee, espresso, or a citrusy mimosa balance the richness.

Storage and reheating tips

Cool completely, then cover tightly and refrigerate within two hours of baking. Leftovers keep 3–4 days in the fridge. To reheat, warm individual portions in a 350°F oven for 8–10 minutes or microwave briefly (start at 30 seconds). For best texture, reheat in an oven to revive the slightly crisp top; a quick kiss from a kitchen torch will re-crisp the sugar. To freeze, wrap portions tightly in plastic and foil, or place in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.

Pro chef tips

• Use slightly stale bread. Fresh bread can turn to mush when soaked; day-old bread soaks and holds shape.
• Chill the soaked bread. Refrigerating for at least 2 hours helps the custard fully penetrate and gives you that creamy, set interior.
• Watch the bake time. Oven temperatures vary — start checking at 30 minutes. A little jiggle in the center is okay; carryover heat will finish it.
• For a true brûlée top, brown sugar works in the oven, but a quick torch or broil gives the most authentic crack.
• Don’t overcrowd spices. Add-ins like cinnamon or orange zest are great, but a little goes a long way; you want the vanilla and caramel notes to shine.

Creative twists

• Citrus brûlée: Add 1 teaspoon orange zest to the custard for a bright lift.
• Chocolate-stuffed: Layer thin slices of dark chocolate between bread slices before soaking for a gooey core.
• Nutty crunch: Sprinkle chopped toasted almonds or pecans over the brown sugar before baking.
• Vegan swap: Use a fortified plant-based milk blend and a tofu-egg replacement; texture will differ but flavor can be adapted.
• Boozy upgrade: Stir 1–2 tablespoons of bourbon or rum into the custard for an adult brunch variation.

Common questions

Can I make this ahead of time?

Yes. Assemble, cover, and refrigerate overnight (or up to 24 hours). Baking from cold is fine; you may need a few extra minutes.

Can I use different bread?

Yes. Brioche and challah give an even richer result. Day-old baguette or French bread are sturdy choices. Avoid very soft sandwich bread — it becomes too soggy.

How do I know when it’s done?

The top should be golden and slightly caramelized. The center should be mostly set but may have a slight jiggle. Use a knife: it should come out mostly clean, with a few moist crumbs.

Is it safe to leave the custard-soaked bread in the fridge overnight?

Yes, refrigerate promptly and keep it covered. Do not leave the soaked bread at room temperature for more than two hours to avoid bacterial growth.

Can I use less sugar or a sugar substitute?

You can reduce granulated sugar slightly, but the brown sugar on top is key for caramelization. If using a sugar substitute, results will vary — the top may not caramelize the same way.

What’s the best way to re-crisp the top after refrigeration?

Reheat in a 350°F oven for 8–12 minutes. A few seconds with a kitchen torch will recreate the brûlée crack quickly.

Enjoy the balance of creamy custard and caramelized sugar — it’s a simple shift from everyday French toast to something that feels celebratory without extra fuss.

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