Best Crème Brûlée French Toast

The kingdom of French toast has expanded to dessert territory, and I’m inviting you in. This custard-soaked breakfast staple, often grouped in a trio of carby favorites—waffles and pancakes—has so many iterations: stuffed with ricotta, soaked overnight with a pecan topping, and Hong Kong-style with peanut butter and sweetened condensed milk. Inspired by all these variations, I unlocked another French toast concept that I think you’re going to go back to many times again.

This crème brûlée French toast is done casserole-style, with 8 to 10 slices of bread snuggled together in a 13″ x 9″ pan. Everyone gets a serving, no worries there! The custard mixture, inspired by my own take on crème brûlée, is made with rich egg yolks, cream, and granulated sugar. Allowing the bread to soak will lead to a softer creamier pudding-like texture; however, it’s okay if certain sections, such as the center of the piece, are drier.

The other principal step here is the crackly golden sugar crusted top. Burnt sugar crunch meets warm eggy bread for a memorable French toast experience.

Storage:
Store the cooled French toast in the refrigerator in a covered dish or portion out into airtight containers. It should keep for up to 3 days. The French toast can be eaten cold or reheated low and slow in the oven at 325°.

Make this recipe and let me know how it goes in the comments below!