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Sliced Crème Brûlée French Toast with Oozing Custard
Dominique

Decadent Crème Brûlée French Toast Recipe

This recipe transforms challah bread into a luxurious crème brûlée French toast, soaked in a rich custard and baked with a caramelized brown sugar-butter topping. Perfect for an indulgent breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, American Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

French Toast Custard
  • 5 large eggs plus 2 yolks (or 6 whole eggs)
  • 2.25 cups whole milk
  • 0.5 cup heavy cream (or use more milk)
  • 3 tablespoons dark rum or orange juice
  • 2 teaspoons vanilla extract
  • 0.75 teaspoon grated nutmeg
  • 0.25 teaspoon kosher salt
French Toast
  • 1 loaf challah bread sliced 1 inch thick, preferably stale (about 1 pound)
Caramel Topping
  • 1 cup light brown sugar packed
  • 8 tablespoons unsalted butter melted

Equipment

  • Bowl
  • Large, rimmed baking sheet
  • Plastic wrap
  • Whisk
  • Spatula

Method
 

Preparation
  1. Whisk together eggs, milk, cream, rum, vanilla, nutmeg, and salt to create the custard. Arrange challah bread slices on a large rimmed baking sheet and pour the custard over them.
  2. Cover the baking sheet with plastic wrap and let the bread soak in the refrigerator for at least 4 hours, or preferably overnight, flipping the slices once during this time.
Baking
  1. Preheat your oven to 375 degrees Fahrenheit. In a medium bowl, whisk together brown sugar and melted butter, then spread this mixture evenly onto a separate large rimmed baking sheet.
  2. Carefully transfer the soaked bread slices onto the sugared baking sheet, placing them on top of the brown sugar mixture. Bake for approximately 25 minutes, or until the tops are golden brown and the sugar is bubbling.
  3. Serve the French toast immediately while still hot, with the crunchy brown sugar side facing up, and spoon any remaining pan syrup over each serving.

Notes

This recipe requires a significant soaking time of at least 4 hours, or preferably overnight, to ensure the challah bread is fully infused with the rich custard for optimal flavor and texture.