Creme Brulee French Toast

20 Sep

Creme Brulee French Toast - Horizontal

Just reading the title of this post makes me feel like I have to hit the gym for an extra hour today.  But it’s so worth it!

Whenever I ask my husband what he wants me to make for a dessert, his answer is one of three things:  Creme Brulee, Bread Pudding, or Snaps.  I am not a lover of black licorice, so I will yield to either the Brulee or the Pudding any day.

Since I had made some fresh Challah bread {recipe here}, the obvious choice was bread pudding.  But I wanted a breakfast challenge as I haven’t featured one in a while…so…Creme Brulee French Toast it was.

french toast prep

{Gina’s Take}

This is a great weekend treat and is easily prepped the night before so you don’t need 2 cups of coffee to get things moving early in the morning.

Honestly, Creme Brulee in any form will make your house smell like gourmet heaven.  The vanilla simmering in milk is just divine.  I prepped the french toast the night before, mixing the heavy cream + vanilla bean + vanilla sugar + egg yolks, then soaked the bread in a covered dish in the fridge overnight.  The morning of, I simply preheated the oven, placed the soaked bread on the parchment paper lined baking sheet, and cooked the soaked bread for about 35 minutes, flipping them 1/2 way through the baking process.  What I thought was interesting was that the bottoms browned before the tops…so I was super glad I flipped them.

french toast prepped

creme brulee french toast close upDuring the liquid/egg mixing stage, it important that the the cream mixture is relatively cool – if not, and you’re not super slow with the pouring and super fast with the whisking, you’ll end up cooking the eggs.

For the bread, though I used Challah, you could definitely use off the shelf bread – like Wonder bread {do they make that anymore?  Am I dating myself?} – but you’d likely have left over cream…or extra servings of french toast {glass Creme Brulee French Toasthalf full!}.

I ate mine plain.  My husband poured on the maple syrup.  I dusted a couple of them with cinnamon because we both love it…and we loved the results all around.

{Pretty Little Tip}

Desiring even more decadence?  I like your style!  Add a teaspoon or two of Grand Marnier to the liquid mixture.  Ooh la la!




Creme Brulee French Toast


  • 1 pint heavy cream
  • 1/2 vanilla bean's seeds (or 1 1/2 teaspoons of vanilla extract)
  • 1/4 cup vanilla (or plain) white sugar
  • 3 large egg yolks
  • 6 slices of bread, cut 3/4" thick (Challah, Brioche, or a heartier bread work best)
  • Cinnamon for dusting (optional)


  1. In a small pot over medium high heat, bring the cream, vanilla, and sugar to a simmer. Stir frequently to dissolve all the sugar. Set aside and let cool down.
  2. In a bowl, whisk together the 3 egg yolks.
  3. Once the cream mixture is cool, whisk the cream mixture in to the bowl of egg yolks.
  4. Place sliced bread in a dish (9"x13" works great) and pour the liquid over the bread, allowing the bread to absorb all the liquid. This will take about 20 minutes.
  5. All the steps above can be done the night before - just cover the dish with saran wrap overnight.
  6. Place soaked bread on a parchment paper lined baking sheet (optional: dust with cinnamon) and bake in a 325F preheated oven for ~15-20 minutes.
  7. Then, carefully remove the baking sheet from the oven, flip the bread over, and cook for another ~15-20 minutes so both sides brown evenly.
  8. Serve with a dusting of powdered sugar, a pat of butter, maple syrup, or plain.

2 Responses to “Creme Brulee French Toast”

  1. Aimee / Wallflower Girl September 20, 2013 at 6:26 pm #

    Very pretty photos and the recipe sounds amazing. I can smell the vanilla from here, mmm!

    • Pretty Little Dishes September 21, 2013 at 12:03 am #

      oh – it’s such a guilty pleasure for me! thanks for sweet comment! xo gina

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