Crème Brûlée Brioche French Toast

Can I Substitute?

Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.

• Brioche: Challah, thick-cut Texas toast, or another sturdy enriched bread can be substituted for the brioche. However, the brioche will give you the richest and most tender result.
• Whole milk: You can substitute part or all of the milk with half-and-half or heavy cream for an even richer custard.
• Turbinado sugar: Turbinado sugar is best for the crunchy caramelized coating because of its larger crystals. Granulated sugar can be used in a pinch, but the crust will be slightly different.
• Brown sugar: Light or dark brown sugar can be used. Dark brown sugar will add a slightly deeper molasses flavor.
• Butter: Unsalted butter is preferred so you can control the salt, but salted butter can also be used.

Dietary Substitutions

• Vegetarian: This recipe is vegetarian as written.
• Gluten-Free: Use thick slices of sturdy gluten-free bread in place of the brioche and make sure all other ingredients are certified gluten-free if needed.

Leftovers and Storage

But, I Still Have A Few Questions…

Why did my Crème Brûlée French Toast turn out soggy?
The most common reason is that the brioche absorbed too much custard. Brioche is soft and very absorbent, so it only needs about 30–60 seconds per side in the custard. Using very fresh bread, thinner slices, or soaking it for too long can leave the center overly wet. For the best texture, use thick-cut brioche that is about 1–1½ inches thick and preferably day-old.

Can I use fresh brioche, or is day-old bread better?
You can use fresh brioche, but day-old or slightly stale brioche is ideal. Fresh bread contains more moisture and is softer, so it can absorb the custard very quickly and become difficult to handle. Day-old brioche has lost some moisture, allowing it to absorb the custard without becoming overly saturated or falling apart.

How long should I soak the brioche?
For thick-cut brioche, about 30–60 seconds per side is plenty. Brioche absorbs liquid quickly, so there is no need for a long soak. If your bread is particularly fresh or soft, err on the shorter side. Oversoaking is one of the easiest ways to end up with soggy French toast.

What type of bread is best for Crème Brûlée French Toast?
Thick-cut brioche is my favorite because its rich, buttery texture gives you that soft, custardy center while still holding up to the caramelized sugar coating. Challah, thick-cut Texas toast, or another sturdy enriched bread can also work. For the best texture, aim for slices about 1–1½ inches thick.

Can I use regular sandwich bread?
You can, but I don’t recommend it for this recipe. Regular sandwich bread is thinner and more delicate, so it can become saturated quickly and won’t give you the same soft, custardy center and crisp caramelized exterior. A sturdy brioche or challah will give you a much better result.

Why is my French toast soggy in the middle but browned on the outside?
Your heat may be too high. The turbinado sugar caramelizes quickly, so a hot pan can brown or burn the exterior before the center has had time to warm through. Cook the French toast over medium-low heat for about 3–5 minutes per side, adjusting the heat as needed. This gives the brioche time to cook through while the sugar slowly caramelizes.

Why is my caramelized sugar burning?
The heat is likely too high. Sugar can burn surprisingly quickly when it’s directly against a hot cooking surface. Keep your griddle or skillet over medium-low heat and adjust the temperature as needed. If you’re cooking multiple batches, scrape away accumulated caramelized sugar and add fresh butter before starting the next batch.

Why isn’t my sugar caramelizing?
Your pan may not be hot enough, or the bread may not have a light, even coating of turbinado sugar. Make sure both sides are coated with a thin, even layer and allow the French toast to cook undisturbed for several minutes. Moving or flipping it too frequently can interrupt the caramelization process.

Why isn’t my Crème Brûlée French Toast crispy?
For the crispiest crust, use turbinado sugar, coat both sides of the brioche lightly and evenly, and cook over medium-low heat without moving the bread around too much. The sugar needs uninterrupted contact with the hot, buttered cooking surface to melt and caramelize into that signature crisp crust. Serve the French toast shortly after cooking for the best texture.

Why should I use turbinado sugar?
Turbinado sugar has larger crystals than regular granulated sugar, which makes it especially good for creating a crisp, crunchy caramelized crust. Granulated sugar can be used in a pinch, but it melts more quickly and will give you a somewhat different texture.

Why is my French toast falling apart when I flip it?
The brioche may have absorbed too much custard, or your slices may be too thin or soft. Try using thick-cut, day-old brioche and shortening the soaking time. When cooking, let each side develop its caramelized crust before flipping and use a wide spatula to carefully turn the French toast. Avoid flipping it repeatedly, as this can disturb the sugar crust.

Why shouldn’t I flip the French toast too much?
The sugar needs time to melt and caramelize against the hot cooking surface. Flipping too frequently can disturb the developing crust and prevent it from becoming evenly golden and crisp. Let each side cook undisturbed for several minutes before carefully flipping.

Why does my French toast stick to the pan?
Caramelized sugar is naturally sticky, especially as it cools. Make sure your cooking surface is lightly coated with butter and allow the French toast to develop its crust before carefully releasing it with a spatula. If you’re cooking multiple batches, scrape away excess caramelized sugar from the pan so it doesn’t continue to burn and cause sticking.

Why does the caramelized sugar stick to my spatula?
That’s completely normal! Melted and caramelized sugar becomes very sticky as it cools. Simply scrape the sugar from your spatula between batches so it doesn’t build up and burn. Be careful when handling the sugar because hot caramelized sugar can cause serious burns.

Why did my crispy sugar crust become soft?
The caramelized sugar crust naturally softens as it sits, especially when exposed to moisture from whipped cream, fruit, syrup, or other toppings. For the crispiest crust, serve the French toast shortly after cooking and place it on parchment paper rather than directly on a plate. Avoid stacking the pieces, which can also trap moisture and soften the crust.

Can I make Crème Brûlée French Toast ahead of time?
You can cook it ahead, but it’s best served fresh. The caramelized sugar crust is at its crispiest immediately after cooking and gradually softens as it sits. If you need to make it ahead, reheat it in a skillet, toaster oven, or conventional oven rather than the microwave to help restore some of the crispness.

Can I freeze Crème Brûlée French Toast?
Yes. Allow the cooked French toast to cool completely, then place parchment paper between the pieces and store them in an airtight freezer-safe container or bag for up to 2 months. Reheat from frozen in a toaster oven or conventional oven until warmed through. Keep in mind that the caramelized sugar coating may not be quite as crisp after freezing and reheating as it is when freshly made.

What is the best way to reheat French toast?
For the best texture, reheat it in a skillet, toaster oven, or conventional oven. These methods help warm the center while restoring some crispness to the caramelized exterior. I don’t recommend the microwave if you want to preserve the crunchy sugar crust because the moisture can soften it.

Can I soak the brioche overnight?
I don’t recommend it for this recipe. Brioche is delicate and highly absorbent, so an overnight soak can make it excessively soft and difficult to handle. A quick 30–60 second soak per side gives you a soft, custardy center without oversaturating the bread.

Can I make this French toast without the caramelized sugar coating?
Absolutely! Simply skip the turbinado sugar coating and cook the custard-soaked brioche as directed. You’ll have a delicious classic brioche French toast instead of the signature Crème Brûlée-style crust.

Why is this called Crème Brûlée French Toast?
This French toast is inspired by classic crème brûlée because the brioche is coated in sugar that caramelizes during cooking, creating a crisp, crackly crust. The inside stays soft and custardy, giving you that delicious contrast between crunchy caramelized sugar and tender brioche.

Can I use maple syrup with the caramelized sugar crust?
Absolutely! Maple syrup is delicious with this French toast, although you may not need much. The custard and caramelized sugar crust already add plenty of sweetness, so I like to use just a light drizzle.

What toppings go best with Crème Brûlée French Toast?
Homemade whipped cream and fresh berries are my favorites. You can also serve it with maple syrup, powdered sugar, strawberries, raspberries, bananas, caramel sauce, hot fudge, sprinkles, or a dusting of cinnamon.

Can I make this French toast gluten-free?
Yes. Use thick slices of sturdy gluten-free bread or gluten-free brioche in place of the regular brioche, and check that your other ingredients meet your dietary requirements. Keep in mind that different gluten-free breads can vary considerably in texture and absorbency.

Is the caramelized sugar dangerous to touch?
Yes. Hot caramelized sugar reaches a very high temperature and can stick to skin, causing serious burns. Use caution when cooking, flipping, and transferring the French toast, and keep your hands away from the melted sugar.

What is the secret to perfectly cooked Crème Brûlée French Toast?
Start with thick-cut, preferably day-old brioche, and don’t oversoak it. Coat the bread lightly and evenly with turbinado sugar, then cook it slowly over medium-low heat. Give each side plenty of time to caramelize without constantly flipping it. That combination gives you the best contrast between the crisp, crackly sugar crust and the soft, custardy center.