Crème Brûlée French Toast is my go-to when I want a breakfast or brunch dish that feels indulgent and a little luxurious. It takes the classic richness of French toast and adds a caramelized twist — inspired by the iconic dessert. The custardy bread soaks overnight, then bakes up soft and golden, with a sweet, buttery base that mimics the brûléed sugar topping. It’s the kind of dish I serve for special mornings… or whenever I’m craving something cozy and impressive.

Why You’ll Love This Recipe

I love this recipe because it’s make-ahead, crowd-pleasing, and feels like dessert for breakfast — without being overly sweet. The caramelized bottom creates a rich, buttery layer that soaks into the bread, and the custard is silky and decadent. It’s perfect for holidays, brunch parties, or when I just want to treat myself and others to something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thick slices of French bread, challah, or brioche
Butter
Brown sugar
Corn syrup or maple syrup
Eggs
Whole milk or half-and-half
Vanilla extract
Salt
Ground cinnamon (optional)

Directions

Make the caramel base:
In a saucepan, I melt butter with brown sugar and corn syrup until smooth and bubbling. I pour it into a greased 9×13-inch baking dish to form the base.
Layer the bread:
I arrange thick slices of bread over the caramel, fitting them snugly in a single layer.
Prepare the custard:
In a bowl, I whisk together eggs, milk, vanilla, salt, and a dash of cinnamon if I want. I pour the mixture evenly over the bread, making sure every piece is well-soaked.
Chill overnight:
I cover the dish and refrigerate it for at least 6 hours, or overnight, so the bread absorbs all the custard and becomes super flavorful.
Bake:
I preheat the oven to 350°F (175°C), uncover the dish, and bake for 35–40 minutes until puffed and golden. The caramel on the bottom bubbles up and coats the bread beautifully.
Serve:
I let it cool for a few minutes, then invert servings so the caramel side is on top. I serve it warm with fresh berries, a dusting of powdered sugar, or just as is.

Servings and timing

This recipe serves 6–8 and takes about 45 minutes to bake, plus overnight chilling.

Variations

Sometimes I add a splash of orange liqueur or zest to the custard for a citrusy twist. I’ve also layered thinly sliced apples or bananas between the bread slices before baking. For a crunch, I sprinkle chopped pecans on top before baking.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place slices in the oven at 325°F until warmed through, or use the microwave in short bursts. The caramel stays gooey and delicious even after reheating.

FAQs

Can I make this without chilling overnight?

Yes, I’ve let it soak for just an hour and it still turns out good — though overnight makes the texture more custardy and rich.

What’s the best bread to use?

I love using brioche or challah for their soft, rich texture. Day-old bread works best because it soaks up more custard without falling apart.

Can I use non-dairy milk?

Yes — I’ve used almond milk and oat milk with great results. Just make sure it’s unsweetened to control the sweetness of the dish.

How do I keep it from getting soggy?

Using slightly stale bread helps. I also avoid over-soaking very thin slices and make sure the custard is fully baked before removing from the oven.

Can I prep this for a crowd?

Definitely — I often double the recipe and bake it in two dishes. It’s always a hit at brunch gatherings.

Conclusion

Crème Brûlée French Toast is the kind of breakfast that makes any morning feel like a celebration. With its buttery caramel base, rich custard-soaked bread, and golden finish, this dish is a showstopper that’s as easy to make as it is satisfying to eat. Whether I’m serving guests or just enjoying a slow weekend morning, this French toast never fails to impress — and disappear fast.