Crème Brûlée French Toast Bake
Soft brioche in vanilla custard beneath a crisp caramelized sugar crust, served with fresh berries.
Contains dairy, eggs and gluten; toppings may contain nuts. Make ahead: assemble up to 24 hours ahead and refrigerate. Leftovers keep airtight refrigerated up to 4 days. Reheat portions at 300°F (150°C) for 10–15 minutes or microwave 30–60 seconds. Freeze without topping up to 2 months; thaw overnight and reheat before serving. Tips: day-old bread and vanilla bean paste give the best texture and flavor; soak fully; a little extra sugar gives a thicker crust; use half-and-half instead of part of the milk; a splash of bourbon or rum is optional. Variations: fresh berries between layers; ½ cup chocolate chips; 1 tbsp orange zest; ½ cup pumpkin purée and 1 tsp pumpkin spice; ½ cup toasted pecans and maple syrup instead of some sugar; lemon zest and blueberries. Pair with coffee, chai, fruit salad, bacon or breakfast sausage, vanilla cream, maple syrup, sparkling cider or mimosas.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1½-inch cubes (about 8 cups)
Custard
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp vanilla bean paste or extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Caramelized sugar topping
- ⅓ cup granulated sugar
- 2 tbsp light brown sugar
- ¼ tsp cinnamon
Optional serving toppings
- Fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar
- Whipped cream or vanilla mascarpone cream (recipe below)
- Maple syrup
Mascarpone vanilla cream (optional)
- 1 cup heavy cream, cold
- ½ cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
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Method
- 1
Prep the bread: cut brioche into 1½-inch cubes. Let sit out 30 minutes to slightly dry. Grease a 9 × 13-inch baking dish.
- 2
Make the custard: whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg and salt in a large bowl until smooth and well combined.
- 3
Assemble: place bread cubes in the prepared dish. Pour custard evenly over the bread. Gently press down so all bread absorbs the custard.
- 4
Chill: cover and refrigerate at least 30 minutes or up to overnight for a deeper flavor and better texture.
- 5
Bake: preheat oven to 350°F (175°C). Bake uncovered 40–45 minutes until the center is set and the top is golden brown.
- 6
Add the sugar topping: mix granulated sugar, brown sugar and cinnamon. Sprinkle evenly over the baked French toast while still warm.
- 7
Caramelize: use a kitchen torch until golden and crisp. Without a torch, place under the broiler for 2–4 minutes, watching closely, until the sugar melts and caramelizes.
- 8
Make the mascarpone cream (optional): whip heavy cream, mascarpone, powdered sugar and vanilla until soft peaks form. Let the bake rest 10 minutes, slice and serve with fresh berries, mascarpone cream and a drizzle of maple syrup.
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From Bobbie's “Bobbie's Recipe Card 117”. Written up by Bobbie's Kitchen · Updated 26 October 2026