Crème Brûlée French Toast

A recipe for Crème Brûlée French Toast! Thick slices of bread are soaked in a creamy custard, pan-fried, then coated with a thin layer of caramelized sugar.

This Crème Brûlée French Toast is quite the indulgent addition to breakfast or a weekend brunch.

Inspired by the classic Crème Brûlée dessert, thick slices of bread are soaked in a vanilla cinnamon custard and pan-fried on each side.

To finish, one side is covered with a thin layer of sugar and pan-fried briefly again until caramelized. This creates such a wonderful contrast between the crisp coating and the creamy, fluffy center.

I originally made this recipe in November 2018 for Life Tastes Good and am updating today with a few adjustments and new photos.

A Few Crème Brûlée French Toast Tips

Bread that is a day or two old or has been dried (but not completely toasted) in the oven is best. You can even leave the slices uncovered on a wire rack at room temperature overnight to dry. Fresh bread will be more likely to fall apart or become soggy.

The exact amount of French Toast may vary based on the bread sizes. I usually get four larger slices or six smaller ones.

In the photos, I used a store-bought Challah cut into slices about 1 inch (2.5 centimeters) thick. Other delicious options would be brioche or Zopf.

Whisk the egg and milk mixture until thoroughly combined. All of the egg pieces and sugar should be blended completely into the milk and cream. With time, the spices will naturally rise to the top. Whisk again to incorporate between dipping the bread slices.

If you do not have vanilla bean paste, swap for vanilla extract (and maybe bump it up to 1 1/2 teaspoons).

I personally like to add a combination of butter and vegetable oil to the pan when frying the French toast slices. The vegetable oil helps keep the butter from burning. Add more as needed between batches.

Adjust the heat between medium and low as needed. You want the bread to develop a golden (but not too dark as it will cook again with the sugar) crust, but still have enough time to heat through the center.

How to make the Crème Brûlée-Style Topping

Traditionally, Crème Brûlée is made by baking individual, custard-filled ramekins in a water bath until set. Once the set custard is chilled and ready to serve, it is topped with a layer of sugar and torched until caramelized and crisp.

I tried a few different ways to get a similar caramelization in this French Toast.

Covering with a layer of sugar and torching the top of the toast is the quickest option, but may create more uneven results.

Another option is to place the pan-fried French toast slices on a rimmed baking sheet in a single layer and top each with a layer of sugar. Place the pan under the broiler (set to low) and toast just until the sugar is melted and crisp.

I currently prefer to just top the cooked French toast slice with a thin layer of granulated sugar, then put the toast back in the pan, sugar-side-down, and continue to cook over medium low heat until melted and caramelized. This should take about 2 minutes, but lift the edge of the toast occasionally to keep an eye on the color.

Regardless of the method, don’t step away from the stove/oven.The sugar transforms from golden to burnt very quickly.

The Crème Brûlée French Toast is best immediately after caramelizing the top. It will soften with time.

Serving Ideas

I generally like to pair this Crème Brûlée French Toast with simply fresh berries, maple syrup, and whipped cream.

It also goes well with honey, vanilla ice cream, or even crème anglaise.

Looking for more French toast recipes?

Try my:

• French Toast Sticks
• Vanilla Honey French Toast
• French Toast Bagels

This recipe was originally posted in November 2018 and updated in March 2026.

Crème Brûlée French Toast Recipe

Adapted from The Culinary Compass

Print Pin

Crème Brûlée French Toast

A recipe for Crème Brûlée French Toast! Thick slices of bread are soaked in a creamy custard, pan-fried, then coated with a thin layer of caramelized sugar.

Course Breakfast

Cuisine N/A

Keyword bread, breakfast, brunch, cream, creme brulee, egg, french toast

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6 Slices

Ingredients

• 3 large eggs
• 1/2 cup (120 milliliters) heavy cream
• 1/2 cup (120 milliliters) milk
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon (14 grams) unsalted butter plus more as needed
• 1 tablespoon (15 milliliters) vegetable oil plus more as needed
• 4-6 slices Challah or Brioche 1 inch (2.5 centimeters) thick

Crème Brûlée Topping:

• 1/3 cup (67 grams) granulated sugar

Instructions

• In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla bean paste, cinnamon, and salt until completely blended.
• In a skillet, melt the butter and oil over medium low heat.
• Soak a bread slice in the egg mixture for about 30 seconds to one minute per side.
• Place the soaked bread in the heated skillet and cook until golden, about 2 minutes.
• Flip and cook the other side for another 1-2 minutes, until golden. Try not to let the bread get too dark at this point. They will cook further with the sugar.
• Set aside to a plate and repeat with remaining bread slices, adding more butter and oil as needed to keep a thin layer in the skillet.
• Cover the top side of a cooked French Toast slice with about 1 tablespoon (12 grams) of granulated sugar in an even layer.
• Add more butter and oil to the skillet if needed to create a thin layer and place the bread back to the pan, sugar side down.
• Cook just until the sugar has melted and created a thin, caramelized layer. This should take 1-3 minutes. Lift the side occasionally to check the color and make sure the sugar doesn't burn.
• Repeat with the remaining bread slices. Another option is to lightly torch the sugared top of each slice until caramelized or place the slices on a rimmed baking sheet under a broiler set to low.
• Serve the Crème Brûlée French Toast warm with desired accompaniments such as fresh berries, whipped cream, maple syrup, and/or a dusting of powdered sugar.