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Delicious Burnt Cream French Toast topped with caramelized sugar and fresh berries

Burnt Cream French Toast

A custardy French toast bake with a crisp caramel top, perfect for brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of brioche or challah bread Stale bread soaks best.
  • 4 large eggs Room temperature eggs for even custard.
  • 1 cup heavy cream Full fat = silkier texture.
  • 1 cup whole milk Use dairy you enjoy.
  • 3/4 cup granulated sugar Balances richness.
  • 1 teaspoon vanilla extract Pure vanilla if possible.
  • 1/4 teaspoon salt Enhances sweetness.
  • 1/4 cup brown sugar Light or dark both work.
  • to taste Fresh berries or fruit Adds bright tartness.

Method
 

Preparation
  1. Cut the brioche into thick slices and arrange the slices snug in a greased baking dish.
  2. Whisk eggs, heavy cream, whole milk, granulated sugar, vanilla, and salt in a large bowl until smooth, ensuring no streaks of egg remain.
  3. Pour the custard over the bread, gently pressing down so each slice soaks. Cover and refrigerate for at least 4 hours or overnight.
Baking
  1. Preheat the oven to 350°F (175°C) and let the dish sit at room temperature for 15 minutes.
  2. Bake for 30–35 minutes until the center is set with a slight jiggle, and the edges turn golden.
  3. Sprinkle brown sugar evenly over the top and use a kitchen torch to caramelize until the sugar bubbles and turns deep amber, or broil for a few minutes while watching closely.
Serving
  1. Serve warm with berries or fruit and enjoy the contrast of the crunchy top and soft, custardy inside.

Notes

Soak overnight to save morning prep and deepen flavor. If the center is undercooked, tent with foil and bake 10–15 minutes longer at 325°F until set. For a simple variation, stir a pinch of cinnamon or orange zest into the custard.