Crème Brûlée French Toast
Thick slices of brioche or challah bread are soaked overnight in a rich vanilla custard, then baked over a bubbling layer of butter, brown sugar, and maple syrup for a caramelized, crackly bottom crust that mirrors the signature burnt sugar top of a classic crème brûlée.
Equipment
- 9x13-inch baking dish - glass or ceramic for even heat distribution
- Small saucepan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp Bread Knife
- Plastic wrap or aluminum foil - for overnight refrigeration
- Rubber spatula
- Serving spatula or flat turner
Ingredients
- 1/2 cup unsalted butter - 115g
- 1 cup packed brown sugar - 200g
- 2 tablespoons corn syrup - 30ml
- 3 tablespoons pure maple syrup - 45ml
- brioche bread - 1 loaf, about 12-14 thick slices, 3/4 to 1 inch (2-2.5cm) thick
- 5 large eggs
- 1 1/2 cups half-and-half - 360ml; or heavy cream for a richer result
- 1 teaspoon pure vanilla extract - 5ml
- 1 tablespoon Grand Marnier or Cointreau - 15ml, optional but recommended
- 1/4 teaspoon salt - 1g
- 1/2 teaspoon ground cinnamon - 1g
For Serving (Optional)
- powdered sugar - for dusting
- fresh berries - strawberries, raspberries, blueberries, or a combination
- additional maple syrup - for drizzling
- lightly whipped cream or crème fraîche - optional, for serving
Instructions
- In a small saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Stir constantly for 3-4 minutes until smooth, bubbling gently, and glossy. Remove from heat, stir in the maple syrup, then pour immediately into the bottom of a 9x13 inch baking dish. Spread evenly with a spatula.
- Slice the brioche loaf into 3/4 to 1 inch (2-2.5cm) thick slices. Arrange them in a single layer over the caramel base in the baking dish, fitting them snugly together. Gently press each slice down so it makes contact with the caramel.
- In a large mixing bowl, whisk the eggs until combined. Add the half-and-half, vanilla extract, Grand Marnier (if using), salt, and cinnamon. Whisk vigorously until the mixture is smooth and fragrant.
- Pour the custard evenly over the bread in the baking dish, using a spatula to gently press the tops so the bread absorbs the liquid. Cover tightly with plastic wrap or foil and refrigerate for a minimum of 4 hours, or overnight (8-10 hours) for best results.
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 15-20 minutes. Preheat the oven to 350°F (175°C). Remove the cover and bake uncovered for 35-40 minutes, until the top is golden brown and puffed and the custard is set. Tent with foil if browning too quickly.
- Remove from the oven and let cool for 5 minutes. Run a spatula around the edges to loosen, then scoop individual portions out of the dish, flipping each piece so the caramelized bottom faces upward. Dust with powdered sugar and serve with fresh berries, extra maple syrup, or whipped cream.
Notes
- Use stale or day-old bread: Fresh bread can be too soft and may fall apart during soaking. If your brioche is fresh, leave it uncovered on the counter for a few hours or slice it and toast it lightly to dry it out slightly before assembling.
- Do not skip the overnight soak: The extended refrigeration is what allows the custard to fully penetrate the bread. Slices soaked for only a short time will have a dry interior.
- Cut bread at least 3/4 inch thick: Thin slices will become soggy and may fall apart when you try to serve them. Thicker slices hold their structure beautifully.
- Spread the caramel quickly: The butter-sugar mixture begins to set within minutes of leaving the heat. Have your baking dish ready before you start melting.
- Let it rest before serving: Five minutes out of the oven allows the caramel to slightly firm up, making it easier to scoop and flip portions without everything sliding apart.
- Flip portions when serving: The caramel side should face upward on the plate. This is where all the crème brûlée magic happens, so do not hide it.
- Room temperature before baking: Pulling the cold dish straight from the fridge into a hot oven can cause uneven cooking. Give it 15-20 minutes on the counter first.
- Make it ahead: This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Bread substitutions: Challah is an excellent alternative to brioche. French bread works well too, especially for the overnight method, but produces a slightly chewier texture. Avoid thin sandwich bread.
- No alcohol? Simply omit the Grand Marnier and add an extra 1/2 teaspoon of vanilla extract and a small pinch of orange zest if you want to preserve that citrus note.