Crème Brûlée Croissant French Toast Recipe
Crème Brûlée Croissant French Toast is a decadent breakfast treat combining the flaky, buttery texture of croissants with a rich vanilla bean custard typical of crème brûlée. Each croissant slice is soaked in a creamy custard, pan-fried until golden, then topped with a caramelized sugar crust that cracks delightfully. Served with maple syrup and whipped cream, this recipe elevates weekend brunch with indulgence and exquisite flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4-5 servings
- Category: Breakfast
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Ingredients
Vanilla Bean Custard:
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 5 tbsp (40g) cornstarch
- 1 tbsp (12g) vanilla bean paste or extract
- Pinch of salt
- 2 tbsp (28g) salted butter
Croissant French Toast:
- 1 cup (240ml) milk of choice (whole milk recommended)
- 3 eggs
- 2 tbsp (30g) brown sugar (light or dark)
- 2 tsp (8g) vanilla bean paste or extract
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- Large pinch of salt
- 4-5 croissants, sliced lengthways in half
For Serving:
- Granulated sugar for caramelizing
- Maple syrup
- Whipped cream
Instructions
- Prepare Vanilla Bean Custard: In a medium saucepan, combine whole milk and heavy cream and gently heat until warm but not boiling. In a separate bowl, whisk egg yolks, granulated sugar, cornstarch, vanilla bean paste, and a pinch of salt until smooth and pale. Slowly temper the egg mixture by gradually adding the warm milk mixture while whisking continuously to avoid curdling.
- Cook Custard: Return the combined mixture to the saucepan over medium heat and cook, stirring constantly, until thickened and glossy like pudding. Remove from heat and stir in salted butter until melted and smooth. Allow custard to cool.
- Make Croissant Custard Soak: In a mixing bowl, whisk together the milk, eggs, brown sugar, vanilla bean paste, cinnamon, nutmeg, and a large pinch of salt until well combined.
- Soak Croissants: Dip croissant halves into the custard soak, fully coating each side but not letting them become soggy. Let excess drip off.
- Pan-Fry Croissants: Heat a non-stick skillet over medium heat and lightly butter the pan. Fry the soaked croissant halves for 2-3 minutes on each side or until golden brown with crisp edges.
- Assemble and Caramelize: Spread a thick layer of cooled vanilla bean custard over each croissant half. Sprinkle granulated sugar evenly over the custard layer. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust that cracks when tapped. Alternatively, broil under a hot oven grill briefly, watching carefully to avoid burning.
- Serve: Plate the finished crème brûlée croissant French toast and serve immediately with maple syrup and a dollop of whipped cream alongside a hot cup of coffee or tea.
Notes
- Using vanilla bean paste enhances the custard’s flavor, but vanilla extract can be substituted.
- Ensure the custard cools before spreading on croissants to avoid melting the sugar layer prematurely.
- A kitchen torch provides the best control for caramelizing sugar, but a broiler can be used cautiously.
- Croissants should be fresh or slightly stale to hold soak without falling apart.
- This dish is best enjoyed immediately to keep the sugar crust crisp.
