Creme Brulee French Toast

Yield: 6 servings

Prep Time: 20 min + chilling time

Cook Time: 40 min

Creme Brulee French Toast

I can't say enough about this recipe- it's rich and flavorful and, although I'm sure it's full of calories, it's a must-have for a brunch. Very, very good, and the best part is that you can have it in the refrigerator overnight and it's ready to bake in the morning.


1 cup brown sugar, packed
1/2 cup unsalted butter
2 Tablespoons corn syrup
1 loaf French or Challah bread, sliced into 3/4-inch slices
1 1/2 cups half & half
5 large eggs
1 teaspoon vanilla extract
1 teaspoon Grand Marnier
1/4 teaspoon salt


1. Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until well blended, stirring frequently. Pour the syrup into a 9x13" baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there.

2. Whisk half and half, eggs, vanilla, liqueur and salt in bowl until well blended. Pour over the bread layer. Cover with plastic wrap and chill for 8 to 24 hours.

3. Preheat oven to 350 degrees F. Remove dish from refrigerator and let stand until room temperature (about 30 minutes). Bake on middle rack for 35-40 minutes or until edges are golden brown and puffed. Serve with a sprinkle of powdered sugar, and/or syrup, if desired.


*If you do not wish to use Grand Marnier (a liqueur), you can add orange juice in its place.
*Serve with fresh berries.
*Garnish each serving with a sprig of mint.

Source: (Adapted slightly from Junior League of San Diego's Cookbook: California Sol Food)

18 Responses to “Creme Brulee French Toast”

  1. postedFeb 20, 2011 1:52 PM

    This looks amazing! Definitely have to make it soon!

  2. postedFeb 20, 2011 4:47 PM
    DIane Huber

    THe recipe mentions layers and the pic looks like there is more than one layer, but instructions do not mention what the layers are supposed to be. Can you clarify?

    • postedFeb 20, 2011 5:38 PM

      @DIane Huber, Sorry- Diane- it’s meant to be a single layer of bread. The syrup on the bottom and then the one layer of bread on top of that. The cream mixture is poured over the bread. The photo is of two pieces stacked on top of one another.

  3. postedFeb 25, 2011 8:07 AM

    Looks like a very special breakfast treat!

  4. postedFeb 25, 2011 8:10 AM

    Oh yah, I can see this happening in my house soon! We are French Toast fanatics πŸ™‚ Have a great weekend Lori!!

  5. postedFeb 25, 2011 1:17 PM

    Oh gosh, I need this in my life for a weekend breakfast treat. It looks so decadent and wonderful!

  6. postedFeb 26, 2011 5:01 AM

    This sounds so easy and I love that it’s prepared the night before!

  7. postedFeb 27, 2011 2:53 PM

    YUM does this sound amazing!

  8. postedFeb 28, 2011 4:24 PM

    This is SO naughty. And um, I SO want some!

  9. postedMar 1, 2011 5:47 AM

    What a treat this would be on a weekend morning. Fantastic recipe, Lori!

  10. postedMar 6, 2011 2:28 PM
    Erin A.

    Oh wow. Two of my favorite things combined. Creme Brulee is my all time favorite dessert and French toast my favorite breakfast sweet. I would imagine that this is absolutely to die for!!! Cannot wait to try this!!!! πŸ™‚

  11. postedJun 9, 2011 2:37 PM

    I actually saw this exact recipe on another site yesterday and made it last night to serve for breakfast this morning. It was AMAZING! I drizzled a little chocolate sauce on my piece but the kids ate it as is and loved it.

    • postedJun 9, 2011 5:42 PM

      Wow, have absolutely never tried it w/ chocolate sauce. Thanks for the tip!

  12. postedDec 24, 2011 8:14 AM

    This sounds absolutely wonderful! Thanks for a fantastic recipe.

  13. postedFeb 26, 2012 9:05 AM

    Made this for my husband this morning and he LOVED it! He said it was way better than regular french toast and would like to have it again. Thanks for the great recipe.

  14. postedMar 31, 2012 11:58 AM

    Made it this morning. I had to tweak it a bit. I used white bread (didn’t have french bread). I put down one layer of bread on the brown sugar glaze, let it soak in a bit. Picked that layer up added a new layer of bread and stacked the 1st layer on top of the new layer. I was able to get it 3/4 inches that way. I then poured the egg mixture on top. It took about 10 minutes longer to cook, but it was to die for!!! Next time, I will be planning ahead and using french bread.

  15. postedNov 27, 2013 9:17 PM

    Can I ask what half an half means please

    • postedNov 28, 2013 6:13 AM

      Half and Half Cream (in a carton near the whipping cream, etc)

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