Description
Indulge in this decadent Creme Brûlée French Toast with Salted Caramel, a rich and creamy breakfast bake featuring layers of brioche soaked in a cinnamon-vanilla custard, baked over a buttery salted caramel base, and topped with luscious homemade salted caramel sauce. Perfect for holiday brunches or special mornings, this comforting dish combines the best flavors of classic French toast and crème brûlée.
Ingredients
Scale
Bread and Custard
- 1 loaf brioche or challah bread, cut into 1-inch slices
- 5 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Caramel Base
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon sea salt
Salted Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon sea salt
Instructions
- Prepare Caramel Base: Grease a 9×13-inch baking dish. In a small saucepan over medium heat, melt the 1/2 cup unsalted butter with 3/4 cup brown sugar and 1/2 teaspoon sea salt, stirring until smooth and combined. Pour this caramel mixture evenly into the bottom of the prepared baking dish and spread it out.
- Layer Bread and Custard: Arrange the sliced brioche or challah bread on top of the caramel base, slightly overlapping the slices. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until fully combined. Pour this custard mixture evenly over the bread slices, pressing lightly so the bread soaks up the custard. Cover the dish and refrigerate overnight or for at least 4 hours for best results.
- Bake the French Toast: Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator while the oven heats. Bake the French toast uncovered for 40 to 45 minutes until it is golden brown, puffed, and set in the center. Once baked, let it rest for 10 minutes before serving.
- Make Salted Caramel Topping: While the French toast bakes, prepare the salted caramel sauce. In a small saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until the mixture turns a deep amber color. Carefully whisk in the heavy cream, then add the unsalted butter and sea salt. Stir continuously until the sauce is smooth and slightly thickened.
- Serve: Drizzle the warm salted caramel topping generously over the baked French toast just before serving to add a rich, sweet finish.
Notes
- For a crunchier texture, broil the French toast for the last 2–3 minutes of baking.
- Serve with whipped cream, fresh berries, or a light dusting of powdered sugar for an elevated presentation.
- Using brioche or challah bread helps achieve a rich and tender custard soak.
