Name: Crème Brûlée French Toast (Marry Me French Toast) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: ¾ cup heavy whipping cream; 1 dash salt; 3 large egg yolks; ¼ cup granulated sugar; 1 teaspoon vanilla extract or vanilla paste; 4 large egg yolks; 1 cup heavy cream; ½ cup milk; 1 tablespoon vanilla extract or vanilla paste; 1 16-ounce loaf of Brioche bread, preferably thick sliced; 3 tablespoons butter, for griddle; ⅓ cup granulated sugar, for brulee topping

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Introduction

Crème Brûlée French Toast, also known as Marry Me French Toast, is a decadent breakfast treat that combines the rich custard flavor of crème brûlée with the comforting texture of French toast. Topped with a caramelized sugar crust and warm creme anglaise, it’s an impressive dish perfect for special mornings.

A stack of four thick slices of golden-brown French toast placed on a white plate sits on a white marbled surface. The French toast has a slightly crispy texture with darker caramelized spots on top. Creamy pale yellow sauce is poured over the top slice, flowing down the sides in a thick stream, held by a woman's hand. Around the plate, there are fresh blueberries, blackberries, and raspberries adding bright blue, black, and red colors to the presentation. In the background, a small white bowl with more berries is slightly blurred, enhancing the focus on the toast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup heavy whipping cream
1 dash salt
3 large egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract (or vanilla paste)
4 egg yolks
1 cup heavy cream
½ cup milk
1 tablespoon vanilla extract (or vanilla paste)
1 16-ounce loaf of Brioche bread, preferably thick sliced
3 tablespoons butter, for griddle
⅓ cup granulated sugar, for brulee topping

Instructions

Step 1: In a medium saucepan, add ¾ cup heavy whipping cream and a dash of salt. Heat over medium until it just starts to steam—do not let it boil.
Step 2: In a medium bowl, whisk 3 large egg yolks with ¼ cup granulated sugar until the mixture is pale and thick, about 2-3 minutes by hand or 30 seconds with a mixer.
Step 3: Slowly drizzle the steaming cream into the egg yolk mixture while whisking continuously to temper the eggs. Then, transfer this mixture back to the saucepan.
Step 4: Cook over medium heat, whisking constantly until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside.
Step 5: Preheat a griddle or large skillet over medium heat.
Step 6: In a shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract.
Step 7: Dip each slice of brioche bread briefly into the egg mixture, soaking both sides.
Step 8: Melt 1 tablespoon of butter on the griddle. Cook the soaked bread slices for a few minutes on each side until golden brown, flipping only once.
Step 9: Sprinkle a thin layer of ⅓ cup granulated sugar over the top of each cooked slice. Using a hand torch, caramelize the sugar until bubbly and golden brown. If you don’t have a torch, place the slices under a hot broiler for a short time as an alternative.
Step 10: Serve the French toast immediately with warm creme anglaise poured over the top.

Tips & Variations

Use thick-sliced brioche or challah for a richer, fluffier French toast.
If you don’t have a kitchen torch, broil the sugar-topped slices carefully until caramelized, watching closely to avoid burning.
For extra flavor, add a pinch of cinnamon or nutmeg to the egg mixture.
Leftover creme anglaise can be chilled and served over fresh berries or desserts.

Storage

Store any leftover French toast covered in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat to preserve the texture. For the creme anglaise, refrigerate separately and warm slightly before serving.

How to Serve

The image shows a stack of three thick French toast slices with a golden-brown crust on a white plate. The toast is covered with creamy, light beige sauce that flows down the sides and pools on the plate. On top, there are fresh berries: a red raspberry, a dark blackberry, and a dark blue blueberry, with more berries scattered around the plate. A silver fork with some sauce and toast on its tines is placed on the left side of the plate, near the stack. The plate sits on a white marbled surface, adding a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of brioche?

Yes, but brioche or challah is recommended because their rich texture soaks up the custard better and results in a more tender French toast.

What if I don’t have a hand torch for caramelizing sugar?

You can place the sugar-topped French toast under a preheated broiler for a minute or two. Watch closely to prevent burning and remove once the sugar bubbles and turns golden.