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Easy Creme Brulee French Toast Recipe

The Crème de la Crème of All Desserts

8 Easy Steps to Make Creme Brulee French Toast at Home

by Jobie Soo

Photo credit: Almost Makes Perfect
Photo credit: Almost Makes Perfect

Crème Brulee French Toast...

Just the sound of these four words is giving me butterflies in my stomach. Well, my second “dessert” stomach (foodies will know which one I’m talking about).

This food coma-inducing dessert is so irresistible that it’s almost like a spell. So, don’t say I didn’t warn you of its power before you scroll down for the recipe…

In my opinion, Crème Brulee itself already is the MVP of all desserts.

Translating as “burnt cream” (which really is all there is), this quintessential French classic is a staple in every dessert cookbook for beginners.

And French toast, a dish so commonly found on every local Cha Chaan Tang menu, is definitely no stranger to Hong Kong people.

Photo credit: Chowhound
Photo credit: Chowhound
Photo credit: Recipe Tin Eats
Photo credit: Recipe Tin Eats
Although the origin of French Toast is not clear, “French toast” in France is called “pain perdu”, which means “lost bread” because, originally, the bread used for making French toast was unwanted bread.

Go follow the recipe below, and let's see if Creme Brulee French Toast really is the crème de la crème of all desserts.


Ingredients (serving for 4)

- 5 eggs

- 3/4 cup brown sugar

- 1 stick melted butter

- Pinch kosher salt

- 1 teaspoon cinnamon

- 1/4 teaspoon ground nutmeg

- 1 teaspoon vanilla

- 1/2 cup heavy cream

- 1 cup milk

- Confectioners' sugar (optional)

- 1 loaf challah bread (sliced)

- 1/4 cup maple syrup

(Recipe courtesy of Lauren Miyashiro from delish)


1. Preheat oven to 375°F.

Photo credit: Almost Makes Perfect
Photo credit: Almost Makes Perfect

2. Add melted butter, brown sugar and maple syrup in a small bowl and whisk the ingredients together.

3. Pour mixture into a large tall baking dish and use a spatula to spread it into an even layer.

4. Put bread on top in a single layer.

5. Add eggs, milk, cream, vanilla, cinnamon, nutmeg and salt in a large bowl.

6. Pour mixture on top of the bread layer.

7. Bake for 25 minutes or until the butter-sugar mixture is bubbling in the bottom of the pan. (You may cover the mixture and refrigerate it for 1 hour or overnight if time allows.)

8. Serve sugar side up. Sift powdered sugar on top if desired.


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