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Decadent crème brûlée French toast is fluffy slices of brioche bread with a sweet golden crème brûlée topping. The creme anglaise sauce elevates the French toast making this an unforgettable breakfast!
If you love French toast and crème brûlée then you’re in for a treat! This recipe combines two of my favorite recipes and I can’t wait for you to try it. You also need to make this croissant breakfast casserole and my overnight French toast casserole for your family. They are incredible!
Reasons to Make This Incredible French Toast
- One of a Kind: This unique breakfast is perfect for special occasions! It takes French toast to a whole new level.
- Decadent Flavors: The flavors are unmatched with the sugary topping and creme anglaise sauce drizzled on top!
- Fun to Make: Torching the sugar is fun to do and it also adds a tasty finishing touch and texture!
What is Marry Me French Toast?
Crème brûlée French toast is an indulgent breakfast that will get your family out of bed! It’s also known as “Marry me French toast” because it’s love at first bite. This French toast recipe is next level but also easy to make! It’s a simple French toast recipe made with buttery brioche bread and then gets a sugary torched topping. Don’t let the brûlée intimidate you because it’s the star of the show with this recipe. Golden caramelized sugar on my French toast?…Yes please! I also add tips if you don’t have a torch. Finish off this marry me French toast with a homemade creme anglaise sauce and you’ll be in heaven!
This French toast recipe goes above and beyond what you might expect from a typical French toast, but it’s worth it! It’s excellent served for brunch with a side of fruit, and bacon! This also makes a perfect special occasion breakfast.
IngredientsYou’ll Need
This crème brûlée French toast is a mix of decadent ingredients! The result will only be amazing! Check out the recipe card below for exact measurements.
Crème Brûlée French Toast
- Brioche Bread: 1 loaf will do! I like to cut thick slices.
- Egg Yolks: Only using egg yolks really makes the bread rich and decadent.
- Heavy Cream: Adds extra creaminess to the mixture.
- Milk: Any kind of milk will work.
- Vanilla Extract: Adds sweetness and flavor. You can also use vanilla bean paste.
- Butter: Butter the griddle to prevent sticking.
- Granulated Sugar: The signature ingredient for the brulee topping.
Creme Anglaise Sauce
- Whole Milk: Use a high-fat milk like whole milk.
- Salt: To balance out the sweetness.
- Egg Yolks: Gives the sauce it’s decadent rich texture.
- Granulated Sugar: Adds sweetness to the sauce.
- Vanilla Extract: You can also use vanilla bean paste.
The BEST Crème Brûlée French Toast!
One of the defining features of Crème Brûlée is that hard, thin caramelized layer of burnt sugar. I was able to accomplish the same effect on this French toast and it turned out amazing! Follow my instructions below on the recipe card!
Creme Anglaise Sauce
- Steam the Milks: Add the milk, heavy cream, and salt to a medium saucepan. Heat until it starts to steam. DO NOT let it boil! It should just barely to the point of steaming.
- Whisk the Yolks and Sugar: Meanwhile, whisk the egg yolks and sugar together in a medium bowl until pale and thick. This will take 2-3 minutes by hand, or about 30 seconds if you use a hand mixer.
- Whisk the Yolk Mixture Into the Steamed Milk: Remove the milk from the heat and slowly drizzle it into the eggs while whisking. This will slowly heat the eggs without scrambling them. Once all the milk has been whisked into the eggs, then return the mixture to the saucepan.
- Cook and Thicken: Cook over medium heat while whisking constantly until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from the heat then set aside while you prepare your french toast.
Crème Brûlée French Toast
- Preheat: Preheat a griddle or large skillet to medium heat.
- Whisk and Soak: In a medium bowl or shallow dish, whisk together the egg yolks, heavy cream, milk, and vanilla. Briefly soak each slice of bread on both sides in the egg mixture.
- Cook: Add a tablespoon of butter to the griddle. Add the soaked slices to the hot griddle and cook them for a couple of minutes, flipping only once, until golden brown on each side.
- Torch the Sugar: Brulee the French toast by adding a thin layer of sugar to the top of each slice. Use a hand torch to cool the sugar until caramel colored and bubbly. See my tips if you don’t have a torch.
- Serve With Sauce: Serve the French toast immediately with the warm creme anglaise poured over the top.
Marry Me French Toast Tips
Follow my tips below for making the BEST Marry me French toast! It’s a fun and decadent way to eat French toast.
- Bread: You may use any bread, but Brioche is the best choice for this recipe if you can find it. Use a thick-cut loaf if possible.
- Soaking: You want to soak the slices long enough for them to be mostly saturated in the egg mixture, but not so long that the bread starts to fall apart.
- Creme Anglaise Sauce: The creme anglaise sauce can be omitted if you prefer not to make it, but it adds decadence and elevates the French Toast to the next level! Take the time to make the sauce, because it’s so worth it!
- Berries: Serve some tart berries alongside to balance out the sweet with some tart.
- Torch Alternative: If you don’t have a torch, you can use the broiler in the oven! Arrange the slices of French toast in a single layer on a baking sheet. Set them under the broiler until golden brown, just a minute or two. Watch them closely!
Storing Crème Brûlée French Toast
You can make this French toast in advance, just save the brûlée part for just before serving. If you save any bruleed pieces, the sugar will soften and become sticky as it sits in the refrigerator.
- In the Refrigerator: Prepared French toast (before being brûléed) can be stored in the refrigerator in an airtight container for up to 3 days before heating and serving.
- Make in Advance: The creme anglaise sauce can be prepared up to 5 days before serving. You may use it cold, or reheat it gently over low heat while whisking frequently on the stove.
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Crème Brûlée French Toast (Marry Me French Toast)
Ingredients
French Toast
- 1 16-ounce loaf of Brioche bread, preferably thick sliced
- 4 egg yolks
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon vanilla extract or vanilla paste
- 3 tablespoons butter, for griddle
- ⅓ cup granulated sugar, for brulee topping
Creme Anglaise Sauce
- ¾ cup whole milk
- 1 dash salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract, or vanilla paste
Instructions
Creme Anglaise Sauce
- Add the milk, heavy cream, and salt to a medium saucepan. Heat until it starts to steam. DO NOT let it boil! It should just barely to the point of steaming.
- Meanwhile, whisk the egg yolks and sugar together in a medium bowl until pale and thick. This will take 2-3 minutes by hand, or about 30 seconds if you use a hand mixer.
- Remove the milk from the heat and slowly drizzle it into the eggs while whisking. This will slowly heat the eggs without scrambling them. Once all the milk has been whisked into the eggs, then return the mixture to the saucepan.
- Cook over medium heat while whisking constantly until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from the heat and set aside while you prepare your french toast.
French Toast
- Preheat a griddle or large skillet to medium heat.
- In a medium bowl or shallow dish, whisk together the egg yolks, heavy cream, milk, and vanilla Briefly soak each slice of bread on both sides in the egg mixture.
- Add a tablespoon of butter to the griddle. Add the soaked slices to the hot griddle and cook them for a couple of minutes, flipping only once, until golden brown on each side.
- Brulee the french toast by adding a thin layer of sugar to the top of each slice. Use a hand torch to cool the sugar until caramel colored and bubbly. See my tips if you don't have a torch.
- Serve the French toast immediately with the warm creme anglaise poured over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I lightly toast the bread.
In the mix with the eggs. I use milk or almond milk , lil vanilla liquid , vanilla cream , little stevia, and cinnamon powder . Soak the bread good.
Looks yummy but i think the nutrition info is a bit off. With the Brioche, milk and sugar there’s no way this is only 2g of carbs per serving.