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Caramelized French Toast

French toast gets an upgrade with this easy, decadent recipe! Soft, pillowy bread is coated in a rich custard and seared to perfection, creating a golden, crunchy caramelized crust that pairs beautifully with your favourite toppings. Whether you’re serving brunch or treating yourself to a cozy morning meal, this dish is guaranteed to impress.

Serve with a drizzle of maple syrup, a dusting of powdered sugar, or fresh fruit for the ultimate bite.

Caramelized French Toast

Recipe by Ethan Andruchuk
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

A fluffy french toast caramelized in a crunchy exterior

Ingredients

  • 10 slices of Brioche or Challah bread

  • 4 large eggs

  • 1/4 cup 18% cream

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1/4 cup white sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/4 teaspoon salt

  • For frying & caramelizing:

  • 1/4 cup butter

  • 1/4 cup white sugar

Directions

  • Whip together eggs and cream until fluffy, then beat in extracts & mix in the dry ingredients.
  • Cut roughly 4cm wide slices of bread and let them soak in the batter for five minutes on each side. In the meantime, heat a spoonful of butter on medium-low heat in your preferred saucepan.
  • Now once the slices are throughly soaked, carefully transfer them over to your pan without ripping the crust. This stage is very crucial as we don’t want the slices to cook too fast on the outside & leave the middle undercooked. Leave them on a 3-4/10 heat level for roughly 6 minutes and flip when they’re just about to start turning golden brown.
  • Once both sides are just about done, add in your 1/4 cup of butter and very generously sprinkle the slices with white sugar. Flip and fry for roughly 60 seconds until caramelized, while coating the uncoated sides with white sugar. Flip again, but turn off the heat to be sure not to burn any of the residual sugar, this should be enough to lightly caramelize the rest while you get your toppings out.

Notes

  • if you don’t have any high fat cream milk will work in a pinch, and any old bread can also work but the thicker slices really let you have that fluff in between the caramelized sides.