This creme brulee french toast is an easy overnight French toast recipe, with a crispy, crackly sugar topping on thick custardy bread. Tastes just like creme brulee!
I love that this creme brulee French toast is so easy and could be set to soak overnight. In the morning, simply mix up the sugar mixture and pop in the oven. And in 30 short minutes, I was rewarded with honestly, the best French toast I’ve ever eaten!
Ingredients and Substititions
Bread – A loaf of French Bread that you slice yourself is perfect for this French toast. Be sure to cut your bread thick. About 1 inch. It helps to keep the sweet topping to custard ratio in balance and prevents the bread from becoming too soggy. And speaking of bread, start with at least a day old loaf. Heading to stale is even better.
Heavy Cream – this is heavy, whipping cream, typically 35% b.f.
A couple of things to keep in mind with this dish. First, use a baking sheet with higher sides (1-inch-ish). I only have one baking sheet like that, so rather than use the two, I just removed the soaked bread temporarily and rinsed off the baking sheet before using it to bake on.
Be sure to spread the brown sugar mixture/butter mixture over the entire pan in a thin even layer. This will ensure a nice crispy layer for each piece of French toast.
For serving, a small drizzle of maple syrup is perfect. You don’t need much more sweetness, but the flavour is nice. A side of fruit and lightly sweetened whipped cream is a great addition.
Get the Recipe: Creme Brulee French Toast
- 5 large eggs, (or 6 whole eggs in place of extra yolks)
- 2 large egg yolks
- 2 1/4 cups whole milk, 3% b.f.
- 1/2 cup heavy whipping cream, 35% b.f. or use more whole milk
- 1 Tablespoons dark rum or orange juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1 loaf French bread, sliced 1 inch thick, preferably stale (about 1 pound)
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- In a bowl, whisk together the eggs, milk, cream, rum, vanilla, nutmeg and salt. Pour onto a large rimmed baking sheet (about 11 by 17 inches with high sides). Place sliced bread onto sheet, 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. You can do this halfway through the soaking, or about an hour before baking.
- Heat oven to 375° F.
- In a medium bowl, whisk together the brown sugar and melted butter. Pour mixture onto another large rimmed baking sheet (or remove soaked bread to another baking sheet and rinse off the same one). Using a spatula, spread the brown sugar mixture into an even layer, covering the entire sheet.
- Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25-30 minutes, or until tops are golden brown and sugar is bubbling.
- Serve immediately while still hot, with the crunchy brown sugar side up (tops may seem moist at first, but will set up to a crispy layer as it cools). Serve with a drizzle of maple syrup and a side of fruit and lightly sweetened whipped cream.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!