Brûléed Brown Sugar French Toast
This baked French toast features a brûléed brown sugar and butter topping that caramelizes during cooking, creating a crispy, candied crust over a creamy custard-soaked bread interior—all made on a single sheet pan.
This baked French toast features a brûléed brown sugar and butter topping that caramelizes during cooking, creating a crispy, candied crust over a creamy custard-soaked bread interior—all made on a single sheet pan.
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In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until smooth.
Pour the brown sugar mixture onto a parchment-lined baking sheet and spread it into an even layer.
In a shallow dish, whisk together the eggs, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt.
Dip each slice of bread into the egg mixture, ensuring both sides are coated.
Place the dipped bread slices in a single layer on top of the brown sugar mixture on the baking sheet.
Bake in a preheated oven at 375°F until the custard is set and the bottom is caramelized. The video does not specify a time, but this typically takes 20-25 minutes.
Remove from the oven and let cool for a minute. Using a spatula, carefully flip each slice so the caramelized bottom becomes the top.
Serve immediately while warm.
Store covered in the refrigerator up to 3 days; reheat in a 350°F oven for 10–15 minutes to restore the crispy topping. Can be assembled the night before and baked fresh in the morning.
9×13-inch baking dish · sheet pan or shallow baking dish
Yes. Assemble the dish in the baking dish, cover, and refrigerate overnight. Bake as directed; add 5–10 minutes to baking time if starting from cold.
Use thick-cut, sturdy bread like brioche, challah, or Texas toast. Thin bread becomes mushy; day-old bread holds up better to soaking.
The brown sugar topping should bubble and caramelize around the edges and turn golden-brown. The custard underneath should be set but still slightly jiggly in the center.
Yes. Double all ingredients and use two 9×13-inch baking dishes. Bake times remain similar; check the second pan a few minutes earlier.
Use half-and-half, whole milk, or evaporated milk. Heavy cream creates richness; lighter options make a thinner custard but still work well.
