Crème Brûlée French Toast with Salted Caramel is an indulgent breakfast or brunch dish that’s as luxurious as it sounds. Combining the creamy custard flavor of crème brûlée with soft, pillowy bread and a drizzle of salted caramel, this recipe transforms ordinary French toast into an extraordinary experience.
Why You’ll Love This Recipe
- Combines two beloved desserts—crème brûlée and French toast—in one dish.
- Perfect for impressing guests or celebrating special occasions.
- Easy to prepare ahead for stress-free mornings.
- The salted caramel drizzle adds a sweet, salty depth of flavor.
- Deliciously rich and creamy with a caramelized crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the French Toast
- Thick-sliced brioche or challah bread
- Heavy cream
- Whole milk
- Granulated sugar
- Large eggs
- Vanilla extract
- Ground cinnamon (optional)
- Butter (for cooking)
For the Salted Caramel Sauce
- Granulated sugar
- Unsalted butter (cubed)
- Heavy cream
- Sea salt
Directions
Prepare the Custard
- Mix the custard: In a large bowl, whisk together heavy cream, milk, sugar, eggs, vanilla extract, and cinnamon (if using) until smooth.
Soak the Bread
- Prepare the bread: Arrange the sliced bread in a single layer in a shallow dish or baking tray. Pour the custard mixture over the bread, ensuring each slice is well-soaked. Let it sit for at least 10 minutes, flipping the slices halfway.
Cook the French Toast
- Heat the skillet: Melt butter in a large skillet or griddle over medium heat.
- Cook the toast: Cook each slice for 3–4 minutes per side, or until golden brown and caramelized. Work in batches to avoid overcrowding the pan.
Make the Salted Caramel Sauce
- Melt sugar: In a saucepan over medium heat, melt the granulated sugar, stirring constantly, until it becomes a golden-brown liquid.
- Add butter: Carefully whisk in the butter, one cube at a time, until fully incorporated.
- Add cream and salt: Slowly pour in the heavy cream, whisking constantly. Stir in sea salt to taste and remove from heat.
Serve
- Assemble the dish: Arrange the cooked French toast on plates, drizzle generously with salted caramel sauce, and serve immediately. For an extra indulgent touch, sprinkle with powdered sugar or add fresh berries.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Banana Foster French Toast: Add caramelized bananas as a topping alongside the salted caramel sauce.
- Nutty Delight: Sprinkle toasted pecans or almonds over the finished dish for added crunch.
- Chocolate Drizzle: Add a drizzle of melted chocolate alongside the salted caramel for a decadent twist.
- Orange Liqueur: Add a splash of Grand Marnier to the custard for a citrusy note.
- Vegan Option: Use plant-based milk and cream, egg substitutes, and vegan butter for a dairy-free alternative.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat French toast in a skillet over low heat or in a 300°F (150°C) oven until warmed through. Avoid microwaving to maintain the texture.
- Freezing: Freeze cooked French toast slices between parchment paper layers for up to 2 months. Reheat directly from frozen in a skillet or oven.
FAQs
1. Can I make this dish ahead of time?
Yes, soak the bread in the custard the night before and refrigerate. Cook it fresh the next morning.
2. What type of bread is best?
Brioche, challah, or any soft, slightly sweet bread works best. Stale bread absorbs the custard better.
3. Can I use store-bought caramel sauce?
Absolutely! Use high-quality salted caramel sauce for a quick shortcut.
4. How do I prevent the caramel from hardening?
Serve the caramel sauce warm, and store leftovers in an airtight container to keep it pourable.
5. Can I bake the French toast instead of frying?
Yes, arrange the soaked bread in a baking dish and bake at 350°F (175°C) for 25–30 minutes.
6. Can I substitute half-and-half for heavy cream?
Yes, but the dish will be slightly less rich.
7. Why is my caramel sauce lumpy?
Stir constantly while melting the sugar to prevent clumps, and ensure the butter and cream are at room temperature.
8. Can I use almond or oat milk?
Yes, but the flavor and richness will differ slightly.
9. How can I make the custard extra flavorful?
Add a pinch of nutmeg or a tablespoon of orange zest to the custard mixture.
10. Can I skip the salted caramel sauce?
You can serve the French toast with maple syrup, honey, or powdered sugar as simpler alternatives.
Conclusion
Crème Brûlée French Toast with Salted Caramel is an indulgent treat that combines the creamy, caramelized flavors of crème brûlée with the comforting texture of French toast. Perfect for special breakfasts or decadent brunches, this recipe will make any meal feel like a celebration. Treat yourself and your loved ones to this unforgettable dish!
Print
Crème Brûlée French Toast with Salted Caramel
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Cuisine: French-Inspired
Description
This Crème Brûlée French Toast with Salted Caramel is the ultimate indulgent breakfast or brunch treat. Thick slices of bread soak up a rich custard, caramelize to perfection, and are drizzled with luscious salted caramel sauce.
Ingredients
For the French Toast:
- 1 loaf brioche or challah bread, sliced 1-inch thick
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter (for cooking)
For the Salted Caramel Sauce:
- 1 cup (200 g) granulated sugar
- 6 tablespoons (90 g) unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon sea salt
Instructions
1. Prepare the Custard:
- In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla extract, and cinnamon (if using). Set aside.
2. Soak the Bread:
- Place the bread slices in a shallow baking dish. Pour the custard over the bread, making sure each slice is coated. Let the bread soak for at least 15 minutes, turning once to ensure even absorption.
3. Make the Salted Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon or heatproof spatula. It will clump at first, then melt into an amber-colored liquid.
- Once the sugar is fully melted, stir in the butter until fully incorporated.
- Slowly drizzle in the heavy cream while stirring (the mixture will bubble vigorously). Cook for 1–2 minutes, then remove from heat and stir in the sea salt. Set aside to cool slightly.
4. Cook the French Toast:
- Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter.
- Place the soaked bread slices in the skillet and cook for 3–4 minutes per side, or until golden brown and slightly crisp. Repeat with the remaining bread, adding more butter as needed.
5. Serve:
- Place the French toast on a plate and drizzle generously with the salted caramel sauce. For an added brûlée effect, sprinkle granulated sugar on top and use a kitchen torch to caramelize it until crisp.
Notes
- For an overnight version, soak the bread in custard, cover, and refrigerate overnight. Cook as directed in the morning.
- Add a sprinkle of flaky sea salt over the caramel for a refined touch.
- Leftover salted caramel sauce can be stored in the refrigerator for up to 2 weeks and reheated before serving.