Crème Brûlée French Toast
This decadent Crème Brûlée French Toast combines the best of two beloved desserts into one irresistible dish. Thick slices of soft brioche (or your choice of bread) are dipped in a cinnamon-infused egg mixture and fried until golden brown. Topped with a rich, creamy layer of pastry cream and finished with a crispy, caramelized sugar topping, this breakfast treat offers the silky custard of crème brûlée with the comforting warmth of French toast. Whether you choose the easy pudding mix method or make your own pastry cream from scratch, this recipe is sure to wow your taste buds!
Why You’ll Love It:
Crème Brûlée French Toast is the ultimate indulgence for brunch lovers and dessert fans alike. The contrast of textures—from the soft, custardy toast to the crunchy caramelized sugar topping—creates a dynamic eating experience in every bite. The pastry cream adds a luxurious creaminess, while the cinnamon and vanilla provide warm, comforting flavors. It’s easy to customize based on how creamy or thick you like your custard, making this dish as versatile as it is delicious! Perfect for a special occasion breakfast or when you want to treat yourself to something truly extraordinary.
Pastry Cream: Easy vs. Real
When making the pastry cream for your Crème Brûlée French Toast, you have two options depending on how much time and effort you want to invest.
- Easy Way (Instant Pudding Mix):
If you're short on time, this method is a lifesaver. Simply prepare vanilla instant pudding according to the package instructions, then whisk it up and add milk to achieve your desired consistency. You can leave it thick for a custard-like texture or add more milk if you prefer a creamier, runnier topping. It's quick, fuss-free, and still delicious! - Real Pastry Cream:
For those who want the authentic crème brûlée experience, the homemade pastry cream is worth the effort. This method involves whisking egg yolks, sugar, and cake flour (or cornstarch) into heated milk and vanilla, cooking it until thickened, and then cooling it in the fridge. Once set, you can adjust the consistency with a bit of milk to your liking. The flavor is rich, silky, and incredibly rewarding for those willing to put in the extra work!
Both methods deliver a creamy, indulgent topping, so you can choose based on your schedule and preference!
Crème Brûlée French Toast blends the richness of crème brûlée with the comfort of French toast. Golden-brown slices are topped with smooth pastry cream and a caramelized sugar crust, creating a perfect treat for brunch or breakfast!
- bread (I used milk bread but it is also good with any white bread or brioche loaf)
- 2 eggs
- 1/4 cup heavy cream
- 1 tsp cinnamon
- sugar (for caramelizing)
- 1 tbsp butter (for cooking)
- vanilla instant pudding mix
- milk
- 135 g milk
- 34 g egg yolk
- 40 g sugar
- 12 g cake flour (or cornstarch)
- 1/2 vanilla bean
- 10 g butter
In a bowl, whisk together 2 eggs, 1/4 cup heavy cream, 1 tsp cinnamon, and a splash of milk until well combined.
Cut thick slices of your bread of choice (milk bread, white bread, or brioche).
Dip each side of the bread into the egg mixture, coating it thoroughly.
Heat butter in a pan over medium heat. Once melted, cook the bread slices on both sides until golden brown. Remove and set aside.
Prepare vanilla instant pudding mix according to package instructions.
Once set in the fridge, whisk it up and add milk until you reach your desired consistency. For a thicker custard, leave it as is; for a runnier consistency, add more milk.
Whisk together the egg yolk and sugar until smooth.
Sift in the cake flour or cornstarch and mix well to avoid lumps.
In a saucepan, heat the milk with the scraped vanilla bean seeds and pod (or vanilla extract) until it begins to bubble around the edges.
Gradually whisk the heated milk into the egg mixture to temper it, then pour everything back into the saucepan.
Cook over medium heat, whisking constantly until the mixture thickens and forms large bubbles.
Remove from heat, stir in butter, and let the pastry cream cool.
Once cool, whisk in milk to reach your preferred consistency (thick custard or runnier cream).
Plate the French toast and generously spread the pastry cream on top.
Sprinkle an even layer of granulated sugar over the pastry cream.
Use a blowtorch to caramelize the sugar until it’s golden brown and crispy.
Serve immediately and enjoy your crème brûlée French toast!
