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Crème Brûlée French Toast Recipe

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Indulge in a decadent twist on a classic breakfast favorite with this Crème Brûlée French Toast. This recipe features thick slices of rich brioche soaked in a creamy custard infused with cinnamon, vanilla, and a hint of orange liqueur, baked to golden perfection atop a buttery, sweet sugar paste layer, then broiled for a crisp, caramelized finish reminiscent of traditional crème brûlée.

Ingredients

For the Sugar Paste:

  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup maple syrup

For the Custard:

  • 5 large eggs
  • 1 3/4 cups whole milk, half-and-half, or heavy cream, or a combination
  • 1/4 cup granulated sugar
  • 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau) - optional
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

Bread:

  • 1 (1-pound) uncut loaf white sandwich bread, challah, or brioche, sliced into 3/4-inch to 1-inch thick slices

Instructions

  1. Preheat Oven: Heat the oven to 375°F (190°C) and line a large rimmed baking sheet with aluminum foil for easy cleanup.
  2. Prepare Sugar Paste: In a large bowl, whisk together melted unsalted butter, 1/2 cup granulated sugar, and maple syrup until a smooth paste forms. Spread this evenly over the lined baking sheet; this will create a caramelized base for the French toast.
  3. Make Custard Mixture: Using the now-empty bowl, whisk together eggs, dairy of choice, the remaining 1/4 cup granulated sugar, orange liqueur if using, vanilla extract, cinnamon, and salt until fully combined with no streaks and the sugar is dissolved.
  4. Soak the Bread: Slice your bread into 3/4 to 1-inch thick slices. Dip each slice into the custard mixture one at a time, soaking for 10 to 15 seconds per side until thoroughly drenched but still holding its shape. Lay the soaked slices out in a single layer over the sugar paste on the baking sheet.
  5. Bake: Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and the sugar paste is bubbling.
  6. Broil for Caramelization: Remove from the oven, flip each slice using a flat spatula, then switch the oven to broil. Return the baking sheet to the oven and broil for 2 to 4 minutes, rotating halfway through, until the tops are bubbling and caramelized to a dark golden color.
  7. Serve: Let the French toast cool slightly to allow the crisp top to set before serving hot for a rich, custardy, and crispy breakfast treat.

Notes

  • Use brioche or challah for the best texture and flavor, as their rich dough holds the custard well.
  • Orange liqueur adds a subtle citrus note but can be omitted for a non-alcoholic version.
  • Adjust soaking time depending on bread thickness to prevent sogginess or dryness.
  • The sugar paste base ensures a caramelized crust on the bottom; do not skip this step.
  • Watch the broiler closely during caramelization to avoid burning the sugar top.
  • Leftovers can be reheated in a toaster oven to maintain crispiness.

Find it online: https://dishcooks.com/creme-brulee-french-toast-recipe/