Caramelized Simple French Toast Recipe
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4.9
519 reviews
Excellent
Caramelized Simple French Toast Recipe
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This Caramelized Simple French Toast uses thick slices of soft bread like challah or brioche soaked in a rich mixture of egg yolks, heavy cream, sugar, vanilla, and warming spices. The bread absorbs this custard before being cooked in butter and oil until each slice develops a golden caramelized crust with a tender, creamy interior. The caramelization step adds a subtle crunch and sweetness to the surface, elevating the texture beyond traditional French toast. Serve with maple syrup and fresh berries for a comforting breakfast or brunch.
Description
The recipe calls for thick slices, about 1 to 1¼ inches, of soft, slightly sweet bread such as challah or brioche, which better absorb the custard without becoming overly soggy. The custard base combines egg yolks with heavy cream (or half and half), sugar, vanilla extract, cinnamon, and optional nutmeg. The bread is dipped in the custard and cooked in a pan with butter and vegetable oil to promote even browning and a crisp exterior.
The cooking process includes sprinkling granulated sugar on the surface as the toast fries, allowing it to caramelize and create a slightly crunchy, sweet crust contrasted by the soft interior. The result balances creamy richness with a delicate spice aroma.
French toast is traditionally served warm garnished with maple syrup, powdered sugar, and fresh berries like strawberries, blueberries, or raspberries. Choosing the right bread and slicing thickly helps maintain texture after soaking in the custard. Using heavy cream enriches the custard, yielding a decadently smooth interior. For easier mixing, whisk the custard in a bowl before transferring to a shallow dish for dipping.
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Ingredients
- 1 loaf challah bread or 8-10 thick sliced white bread (see instructions, or brioche bread
- 3 egg yolk
- 1 & 1/2 cups heavy cream * or half & half
- 1/4 cup granulated sugar
- 1 tablespoon vanilla
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- pinch nutmeg optional
- granulated sugar for caramelizing, extra
- butter for frying
- vegetable oil for frying
Garnish ideas
- maple syrup
- powdered sugar sifted
- strawberries blueberries, raspberries
Instructions
- Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
- Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
- Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
- Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
- Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
- Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
- Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
- Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
- I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
- Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.
Notes
- Thick, soft bread like challah or brioche is preferred to absorb custard without becoming too soggy.
- Heavy cream can be substituted with half and half or other creams depending on desired richness.
- Caramelize granulated sugar on the toast surface during cooking for a crunchy sweet crust.
- Whisk custard ingredients thoroughly before dipping bread for even coating.
- Serve warm with maple syrup, powdered sugar, and fresh berries.
Nutrition Information
Show Details
Serving
1serving
Calories
813kcal
(41%)
Carbohydrates
77g
(26%)
Protein
15g
(30%)
Fat
49g
(75%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
342mg
(114%)
Potassium
243mg
(5%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
1922IU
(38%)
Vitamin C
1mg
(1%)
Calcium
199mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 813 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 813kcal | 41% |
| Carbohydrates | 77g | 26% |
| Protein | 15g | 30% |
| Fat | 49g | 75% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 342mg | 114% |
| Potassium | 243mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 1922IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 199mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
519 reviews
Excellent
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