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Creme Brulee French Toast

Creme Brulee French Toast - The Culinary Compass

You’re going to need to try this Creme Brulee French Toast as soon as you can. It’s decadent and rich and perfect to impress whoever you’re looking to impress. Maybe it’s just for yourself, but I’m totally not judging.

It’s so easy to make. Just remember you’re going to need to soak the bread overnight to ensure that every bit of bread is soaking in the custard. In the morning, you’ll bake it in a brown sugar and butter mixture that gives it that awesome crust on top. Heart eye emojis everywhere.

Creme Brulee French Toast - The Culinary Compass Creme Brulee French Toast - The Culinary Compass

It’s super rich and sweet, but definitely delicious and easy to throw together. One batch will make enough for 8-10 people depending on the size of the bread and how hungry everyone is. I went with a small french loaf and ended up with 20 slices. They all fit on my biggest baking sheet so that’s something you’ll have to consider if you pick a bigger loaf. You might have to halve the custard to each sheet and adjust the baking time a little.

Then again.. if there’s extras you could always heat it up and scoop some vanilla ice cream onto it for dessert. I may or may not be telling you this out of past experience..
Creme Brulee French Toast - The Culinary Compass

Mix some berries with some sugar to macerate them a little to serve on top of the toast. Then top it with some powdered sugar because there is no way there’s enough calories in it yet and you always need powdered sugar on french toast.

Prepare for the sugar high and enjoy!

Creme Brulee French Toast

Creme Brulee French Toast

Yield: 10 servings
Prep Time: 12 hours 15 minutes
Cook Time: 25 minutes
Total Time: 12 hours 40 minutes

This Creme Brulee French Toast is a decadent brunch for any occasion.


  • 6 eggs
  • 2 cups milk
  • 1/2 cup half and half
  • 1 tsp vanilla extract
  • 2 tbsp orange juice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 loaf french bread (about 1 pound), sliced into 1" pieces
  • 4 tbsp butter, melted
  • 1/2 cup brown sugar


  1. Mix eggs, milk, half and half, vanilla extract, orange juice, nutmeg, and salt in a bowl until thoroughly combined. Lay the bread on a high rimmed baking sheet in one layer. Pour the egg and milk mixture over the bread ensuring all pieces are covered. Cover with plastic wrap and place in the fridge overnight. Flip bread pieces at least once either before bed or an hour before baking in the morning.
  2. Preheat oven to 350F. Mix together melted butter and brown sugar in a small bowl. Put parchment paper on another baking sheet and spread out the brown sugar mixture evenly. Lay pieces of bread on the brown sugar ensuring each piece is covered.
  3. Bake for 20 minutes. Flip pieces of bread and bake for another 5 minutes or until the brown sugar is bubbly.
  4. Serve warm and enjoy! Top with powdered sugar and fruit.

Did you make this recipe?

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Adapted from the New York Times.

Rochelle Latimer

Monday 16th of November 2020

Can you sub texas toast slices for French bread with this recipe?


Monday 16th of November 2020

Great question! I haven't tried it so I can't say for certain, but I feel like it'd be a great substitute and would hold up well!


Sunday 26th of May 2019

Can this be frozen to use at a later date?


Tuesday 4th of June 2019

Great question, Steff! I haven't frozen it myself to try, but definitely feel free to reach back out to see if you have luck with that! I'd love to know as well.

Judith Mayes

Thursday 14th of February 2019

Need the nutrition info please.


Sunday 23rd of December 2018

how Deep should the custard be while resting? Last time they were over soaked, I had way too much custard relative to bread! Thank you!


Thursday 28th of February 2019

It should be about half way up the slices of bread! You can always try soaking it for less time if you found that it resulted in soggy bread. That's definitely we want to avoid :D


Monday 18th of June 2018

Just made again for the 2nd time... Soaked bread for just 2 hours... Totally delicious.

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