Description
Crème Brûlée French Toast, also known as Marry Me French Toast, is an indulgent breakfast or brunch treat. Fluffy slices of brioche bread are soaked in a rich custard, cooked to golden perfection, and topped with caramelized sugar for that classic crème brûlée finish. Paired with warm, velvety creme anglaise sauce, this recipe is perfect for special occasions, weekend breakfasts, or any time you want a luxurious morning treat.
Ingredients
Creme Anglaise Sauce
- ¾ cup heavy whipping cream
- 1 dash salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract or vanilla paste
French Toast
- 4 egg yolks
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon vanilla extract or vanilla paste
- 1 16-ounce loaf of brioche bread, thick sliced
- 3 tablespoons butter, for griddle
- ⅓ cup granulated sugar, for brûlée topping
Instructions
Creme Anglaise Sauce
- Heat ¾ cup heavy cream with a dash of salt in a medium saucepan until steaming, do not boil.
- Whisk 3 egg yolks and ¼ cup sugar until pale and thick.
- Slowly drizzle hot cream into the eggs while whisking to prevent scrambling.
- Return mixture to the saucepan and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon (3-4 minutes).
- Remove from heat, stir in vanilla, and set aside.
French Toast
- Preheat a griddle or large skillet to medium heat.
- Whisk 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla in a shallow dish.
- Soak each slice of brioche in the mixture briefly on both sides.
- Melt 1 tablespoon butter on the griddle and cook slices until golden brown, flipping once.
- Sprinkle ⅓ cup sugar on top of each slice and caramelize with a hand torch until golden.
- Serve immediately with warm creme anglaise.
Notes
- Serve immediately to enjoy the sugar topping crisp and custard-rich.
- Pair with fresh berries or a drizzle of maple syrup for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or oven to preserve the caramelized topping.
- Do not store the sugar topping already caramelized; it softens in the fridge.