Crème Brûlée French Toast Recipe

Prepare custard

In a medium saucepan, combine whole milk and heavy cream. Split the vanilla bean and scrape seeds into the milk (or add vanilla extract). Warm over medium heat until just steaming but not boiling, about 3–5 minutes. Remove from heat and let steep 10 minutes if using a vanilla bean to intensify flavor.

In a medium bowl, whisk together the large eggs, egg yolks, 3 tablespoons granulated sugar, salt, and optional bourbon/rum until smooth and slightly frothy.

Temper the eggs: slowly pour about 1/3 of the warm milk mixture into the eggs while whisking constantly to avoid scrambling. Then slowly whisk the tempered egg mixture back into the remaining milk in the saucepan until fully combined.

Strain the custard through a fine-mesh sieve into a shallow baking dish or pie plate (big enough to hold the bread in a single layer). Allow the custard to cool to room temperature, then cover and refrigerate 15–30 minutes — or up to 2 hours — to thicken slightly and improve flavor absorption.

Make compote

Combine blueberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook until berries begin to release juices and the mixture thickens slightly, about 6–8 minutes. If you prefer a smoother compote, lightly mash some berries with the back of a spoon. Remove from heat and let cool slightly; compote will thicken further as it cools.

Soak bread

Arrange the 8 slices of brioche/challah in a single layer in the chilled custard, pressing gently so each slice soaks but does not fall apart. Let soak 1–2 minutes per side for thick slices (longer for very thick/stale bread, up to 5 minutes), flipping once, until custard is absorbed and bread is pliable but not mushy.

Cook French toast

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter. When butter foams, add 2–3 soaked slices without crowding. Cook until golden brown and set on the first side, about 3–4 minutes, then add another 1 tablespoon butter and flip, cooking an additional 2–3 minutes until cooked through and deep golden. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while cooking remaining slices, adding butter as needed.

Brûlée finish

When all slices are cooked and warm, sprinkle about 1/2 tablespoon granulated sugar evenly over the top of each slice (use remaining 4 tablespoons from ingredients as needed). Using a kitchen torch, caramelize the sugar until it forms a crisp, brown crust (hold torch about 2–3 inches away and move in a steady motion). If you don't have a torch, place slices under a preheated broiler on high for 1–2 minutes, watching closely to avoid burning.

Optional: dust lightly with powdered sugar for presentation.

Place 1–2 brûléed French toast slices on each plate. Spoon about 1/4 cup blueberry compote over or beside the toast.

Top with a scoop of vanilla ice cream and drizzle each serving with warm maple syrup (about 2 tablespoons per serving). Serve immediately so the ice cream melts slightly against the warm toast and compote.