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Crème Brûlée Brioche French Toast

This Crème Brûlée Brioche French Toast takes classic French toast to the next level with a crisp, golden caramelized sugar crust and a soft, buttery, custardy center. Thick slices of brioche are soaked in a vanilla cinnamon custard, coated in turbinado sugar, and cooked until the outside caramelizes into a delicate crunch. The best special occasion breakfast or weekend brunch and is delicious topped with homemade whipped cream, fresh berries, maple syrup, powdered sugar, or sprinkles.
5 from 2 votes
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Course: Breakfast, Brunch
Cuisine: American
Keyword: brioche french toast, caramelized French toast, caramelized sugar french toast, crispy brioche French toast, crispy caramelized French toast, easy french toast recipe, french toast recipe, special occassion brunch
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients 

  • 10 –12 thick slices brioche bread about 1–1½ inches thick
  • 4 large eggs
  • ½ cup whole milk
  • 4 tablespoons unsalted butter melted
  • ¼ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 –2 cups turbinado sugar plus more as needed
  • Butter for cooking

Instructions

  • In a shallow bowl or baking dish, whisk together the eggs, whole milk, melted butter, brown sugar, vanilla extract, cinnamon, and kosher salt until smooth and fully combined.
  • Heat a large skillet or griddle over medium-low heat. Add a small amount of butter and spread it over the cooking surface.
  • Dip each slice of brioche into the custard mixture, allowing it to soak for about 30–60 seconds per side. Brioche absorbs the custard quickly, so don't oversaturate it.
  • Add the turbinado sugar to a plate or shallow dish. Lightly coat both sides of each soaked brioche slice with the sugar, shaking off any excess. You want a thin, even coating rather than a thick layer.
  • Place the sugar-coated brioche onto the buttered griddle. Cook for 3–5 minutes per side, or until deeply golden and the sugar has caramelized into a crisp crust. Keep the heat at medium-low and adjust as needed to prevent the sugar from burning.
  • Flip carefully! Resist the urge to flip the French toast repeatedly. Let it cook undisturbed so the sugar has time to caramelize and form a crisp crust.
  • Continue with the remaining slices, adding more butter and turbinado sugar to the pan and plate as needed. Scrape caramelized sugar from your utensils and griddle between batches to prevent it from burning.
  • Place the finished French toast on parchment paper rather than directly onto a plate, as the hot caramelized sugar can stick as it cools. Use caution when handling, the caramelized sugar is extremely hot!
  • Serve warm with homemade whipped cream, fresh berries, maple syrup, powdered sugar, sprinkles, or your favorite toppings.

Notes

  • Use thick-cut brioche for the best soft, custardy center.
  • Day-old brioche works especially well because it absorbs the custard without becoming overly soft.
  • Keep the griddle at medium-low heat. Sugar can burn quickly at higher temperatures.
  • Don't flip the French toast repeatedly, as this can disturb the caramelized sugar crust.
  • The caramelized sugar is extremely hot. Use caution when cooking and transferring the French toast.
  • Place cooked French toast on parchment paper to prevent the caramelized sugar from sticking to the plate.
  • Scrape caramelized sugar from your utensils and griddle as you cook to prevent burnt sugar from accumulating.