Description

Indulge in a luxurious breakfast treat with this Crème Brûlée French Toast recipe. Featuring a rich custard soak infused with vanilla, cinnamon, and optional orange liqueur, this French toast bakes to golden perfection before being finished under the broiler to achieve a caramelized sugar crust reminiscent of classic crème brûlée. Perfect for serving a crowd, this elegant dish combines the creamy texture of custard with the satisfying crispiness of brûléed sugar, making every bite a delightful blend of flavors and textures.

Ingredients

Scale

Custard & Topping

6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup granulated sugar, divided
1/2 cup maple syrup
5 large eggs
1 3/4 cups whole milk, half-and-half, or heavy cream (or a combination)
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

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Instructions

Prepare the oven and baking sheet: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil to catch any drips and make cleanup easier.
Make the sugar-butter paste: In a large bowl, whisk together the melted butter, 1/2 cup of the granulated sugar, and 1/2 cup of maple syrup until a thick paste forms. Spread this mixture evenly over the prepared baking sheet to create a caramel base for the French toast.
Prepare the custard mixture: Using the now-empty bowl, whisk together the eggs, dairy of choice, the remaining 1/4 cup granulated sugar, orange liqueur (if using), vanilla extract, cinnamon, and kosher salt. Whisk until the mixture is completely combined, with no streaks of egg and the sugar dissolved.
Soak the bread slices: Slice the loaf crosswise into 3/4-inch to 1-inch thick slices. One at a time, soak each slice in the custard mixture for about 10 to 15 seconds per side until thoroughly drenched but still holding its shape. Arrange the soaked bread slices in a single layer over the sugar-butter paste on the baking sheet.
Bake the French toast: Place the baking sheet in the oven and bake for 25 to 30 minutes, until the tops of the slices are golden brown and the sugar paste beneath is bubbling.
Broil to brûlée the top: Remove the baking sheet from the oven and set the oven to broil. Carefully flip each slice over using a flat spatula. Return the baking sheet to the oven on the top rack and broil for 2 to 4 minutes, rotating the pan halfway through, until the tops bubble and darken slightly to create a caramelized crust. Watch closely to prevent burning.
Cool and serve: Allow the French toast to cool slightly to let the brûléed tops crisp up before serving warm with additional syrup or toppings as desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days to maintain freshness.
Freezing: Freeze French toast slices in a single layer, then transfer to a resealable zip-top bag. Freeze for up to 2 months.
Reheating: Warm frozen or refrigerated slices in a 325°F oven for 7 to 15 minutes until heated through and crisp.
Eggs & Dairy: Using heavy cream or a combination of half-and-half and milk will yield a richer custard flavor and texture.
Orange Liqueur: Optional but adds a lovely citrus aroma that complements the cinnamon and vanilla.
Bread Choice: Brioche or challah bread provides the best texture and flavor; regular white sandwich bread will work but less rich.