Creme Brulee French Toast

This creme brulee french toast is amazing!  You will think you are eating dessert instead of breakfast.Creme Brulee French Toast

Over the holidays my daughter attended a brunch at a friend’s house.  She came home raving about the french toast her friend’s mother had made.  Tessa is a french toast connoisseur.

Whenever we go out to breakfast Tessa almost always orders the french toast.  She has eaten a lot of really good french toast as a result.  After she went on and on about the french toast from the party I knew I needed to email the friend’s mom for the recipe.  Caryn graciously sent me the recipe and I decided it would be the perfect thing to serve on New Year’s morning.

The french toast is made the night ahead of time so you can have a quick and easy breakfast in the morning.

French Toast

The french toast has a yummy, gooey, caramely layer on top or on the bottom, depending on how you put it on the plate – thus the name Creme Brulee.  Creme Brulee is one of my favorite desserts so I knew I would like it for breakfast too!

I served the french toast with a blueberry compote but it would be wonderful with come caramelized  apples or pears too.

The layer of brown sugar and butter on the bottom of the pan creates the delicious, gooey layer.  You then place the bread on top.  I used a nice crusty, artisan style bread and then the egg mixture is poured over the top.  Cover it with some plastic wrap and let it sit in the refrigerator over night.  Just bring it to room temperature before baking and you are ready to go!

French Toast

Caryn said the recipe came from a Bed & Breakfast here in Oregon – DreamGiver’s Inn in Newberg.

French Toast

Creme Brulee French Toast
Recipe type: Breakfast
  • ½ C unsalted butter
  • 1 C packed brown sugar
  • 2 Tbsp. corn syrup
  • 1"' round loaf of crusty,artisan style bread
  • 5 large eggs
  • 1½ C half and half
  • 1 tsp vanilla
  • 1 tsp orange juice concentrate
  • ¼ tsp salt
  1. In a small pan melt butter with brown sugar and corn syrup
  2. Stir until smooth
  3. Pour mixture into a 9 x 13 inch baking dish
  4. Cut bread into 1" thick slices
  5. Do not use end pieces
  6. Arrange bread slices into pan, on top of sugar mixture
  7. Squeeze them to fit together
  8. In a bowl mix together eggs, half and half, vanilla, OJ and salt
  9. Pour evenly over bread
  10. Cover dish with plastic wrap and refrigerate over night
  11. Heat oven to 350 degrees and bring bread to room temperature before baking
  12. Bake bread mixture uncovered until edges of pale gold. Approx 30-40 minutes
  13. Top with blueberry compote


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Angela Merz says

    Leigh Anne,
    I am beyond excited to try this recipe. I, too, LOVE creme brulee & french toast so this recipe sounds amazing. Have company coming so I’ll be making it soon! Thank you!

  2. Tammy says

    I was a bit skeptical about whether it would be a bit too soggy for my taste, but I couldn’t resist trying it – I mean, with a name like Creme Brulee, who could?? So I put it together this morning before heading out for jury duty and we had it for dinner tonight. MMMmmm!!! We loved it. It was pure heaven. It wasn’t too soggy and my husband loved the little custardy bits from in between the toast. I opened up your site to see if you had commented about serving them upside down so my husband saw the picture and wished he had some blueberry compote too. (We just had it plain, but it was still super yummy.) I won’t be making it again for a while seeing as it’s not exactly low fat and I have no will-power, but I will definitely be making it again some day! :) Thanks!

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