If you are searching for a show-stopping brunch that is as delightful to the eyes as it is to the palate, the Marry Me French Toast with Creme Anglaise and Brûlée Topping Recipe is your new best friend. Imagine thick slices of buttery brioche, soaked in a dreamy vanilla-cream custard, crisped to golden perfection, and crowned with a caramelized brûlée topping that cracks satisfyingly with every bite. What truly elevates this dish is the luscious creme anglaise that you drizzle over your slices—a velvety sauce that adds just the right amount of sweetness and creaminess. This dish is indulgence wrapped in tradition, guaranteed to make any breakfast, brunch, or even dessert moment utterly unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a starring role in flavor, texture, and presentation. From the rich cream to the sweet vanilla, every component is essential in crafting a perfect balance.
- Heavy whipping cream: This adds richness and creaminess both to the creme anglaise and the soak for the french toast, giving it a luxurious texture.
- Egg yolks: Packed with flavor and structure, the yolks create the custard base for the french toast and thicken the creme anglaise.
- Granulated sugar: Provides sweetness in the custard and creates the signature brûlée topping with a delightful crackly finish.
- Vanilla extract or vanilla paste: Infuses the dish with an inviting aroma and enhances all sweet components with warm, comforting notes.
- Brioche bread: The ideal bread choice for french toast due to its soft crumb and slight sweetness—thick slices soak up the custard perfectly.
- Butter: Used for cooking, it helps achieve that golden-brown crust that every french toast dreams of.
- Milk: Lightens the custard soak slightly, balancing the heavier cream.
- Salt: Just a dash to balance the sweetness and enhance flavors in the creme anglaise.
How to Make Marry Me French Toast with Creme Anglaise and Brûlée Topping Recipe
Step 1: Prepare the Creme Anglaise Sauce
Start by combining ¾ cup heavy whipping cream and a dash of salt in a medium saucepan over medium heat, warming it just until it steams—avoid boiling to keep it silky. Meanwhile, whisk together 3 large egg yolks and ¼ cup granulated sugar until pale and thick; this usually takes a few minutes by hand. Slowly temper the hot cream into your egg mixture by drizzling it in while whisking steadily to avoid scrambled eggs. When fully combined, pour it all back into the saucepan and cook over medium heat, whisking constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract. Set this heavenly sauce aside as you move on to the next step.
Step 2: Soak the Brioche
Next, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract in a shallow dish. This mixture will give your french toast a custard richness that’s both light and indulgent. Briefly dip each thick slice of your brioche loaf into this custard, making sure both sides are coated but not overly saturated to keep them from getting soggy.
Step 3: Cook the French Toast
Heat a griddle or large skillet to medium heat and add a tablespoon of butter. Once melted and sizzling, add your soaked brioche slices. Cook each side for a few minutes until they’re golden brown and the edges are slightly crisp. The buttery crust combined with the tender interior is pure bliss.
Step 4: Brûlée the Topping
This is the magical finishing touch. Sprinkle a thin, even layer of ⅓ cup granulated sugar onto each cooked french toast slice. Using a hand torch, caramelize the sugar until it’s beautifully browned and bubbly, forming a crisp, crackly crust just like a crème brûlée. If you don’t have a torch, you can place the slices under a broiler for a quick moment, but watch carefully to avoid burning.
Step 5: Serve with Creme Anglaise
Immediately plate your french toast and generously drizzle the warm creme anglaise sauce over or alongside. The warm sauce seeps into the brûlée crust, creating a symphony of textures and flavors that’s simply irresistible.
How to Serve Marry Me French Toast with Creme Anglaise and Brûlée Topping Recipe
Garnishes
Adding the right garnishes can transform this dish into a brunch masterpiece. Fresh berries like raspberries or blueberries provide vibrant color and a tart contrast, while a sprig of mint adds a refreshing touch visually and aromatically. A light dusting of powdered sugar or a few edible flowers can make it even more festive.
Side Dishes
This recipe shines brightly on its own but pairing it with savory sides can balance the sweetness beautifully. Crispy bacon or sausage links add a savory crunch, while a simple green salad with a tart vinaigrette cuts through the richness and refreshes the palate.
Creative Ways to Present
For a stunning presentation, stack two pieces of the brûléed brioche, layering a little creme anglaise in between for extra decadence. Alternatively, serving it on individual plates with the sauce artistically drizzled around the edges can impress guests. Mini toasts or french toast sticks brûléed and stacked in a jar make fun, finger-friendly options for parties.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Marry Me French Toast with Creme Anglaise and Brûlée Topping Recipe in an airtight container in the refrigerator for up to 2 days. Keep the creme anglaise separate if possible to maintain its smooth texture.
Freezing
If you want to freeze, place fully cooled french toast slices in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag or container, separating layers with parchment paper. Freeze for up to 1 month for best flavor — the brûlée topping is best made fresh, so skip that step before freezing.
Reheating
To reheat, use a toaster oven or regular oven set to 325°F to gently warm the french toast until heated through. Avoid microwaving as it can make the crust soggy. Once warm, quickly sprinkle sugar and torch again if you want that signature brûlée crust back.
FAQs
Can I use a different bread instead of brioche?
Absolutely! While brioche is ideal for its rich texture, you can use challah, Texas toast, or any thick-sliced white bread. Just make sure it’s sturdy enough to soak up the custard without falling apart.
What if I don’t have a hand torch for the brûlée topping?
If a hand torch isn’t available, place the sugar-topped french toast under a preheated broiler for a minute or so, watching closely to prevent burning. Alternatively, a kitchen blow dryer on high heat can help caramelize the sugar, but a torch is definitely the easiest and best method.
Can I make the creme anglaise ahead of time?
Yes, creme anglaise can be made a day in advance. Store it covered in the refrigerator and warm gently before serving. Just stir well to restore its silky texture.
Is this recipe suitable for a large group?
Definitely! The recipe easily scales up. Just keep the custard mixture refrigerated and soak and cook the bread in batches for fresh, hot servings.
How sweet is this dish overall?
The sweetness is perfectly balanced. The creme anglaise brings gentle sweetness, paired with the brûlée’s crisp caramelized sugar crust—both contrast beautifully with the buttery, rich brioche. You can adjust sugar amounts slightly if you prefer less sweet.
Final Thoughts
The Marry Me French Toast with Creme Anglaise and Brûlée Topping Recipe is an absolute game-changer for anyone who loves a decadent breakfast treat. It’s one of those recipes that feels luxurious yet is surprisingly approachable to make at home. Whether you’re impressing guests or treating yourself, this dish delivers on taste, texture, and wow factor. So go ahead, gather those simple ingredients, and dive into this delicious experience. I promise, you’ll be falling in love with french toast all over again.
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Marry Me French Toast with Creme Anglaise and Brûlée Topping Recipe
- Total Time: 25 minutes
- Yield: 8 servings
Description
This Marry Me French Toast recipe features rich, custardy slices of brioche bread soaked in a creamy vanilla egg mixture, cooked to a golden brown on a griddle, and finished with a caramelized sugar brulee topping. Served with a luscious homemade creme anglaise sauce, this dish offers a decadent breakfast or brunch experience that will impress any guest.
Ingredients
Creme Anglaise Sauce
- ¾ cup heavy whipping cream
- 1 dash salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract (or vanilla paste)
French Toast
- 4 egg yolks
- 1 cup heavy cream
- ½ cup milk
- 1 tablespoon vanilla extract (or vanilla paste)
- 1 16-ounce loaf of Brioche bread, preferably thick sliced
- 3 tablespoons butter (for griddle)
- ⅓ cup granulated sugar (for brulee topping)
Instructions
- Make Creme Anglaise Sauce: In a medium saucepan, combine ¾ cup heavy whipping cream and a dash of salt. Heat the mixture gently until it just starts to steam, making sure it does not boil.
- Whisk Egg Yolks and Sugar: While the cream is heating, whisk 3 large egg yolks and ¼ cup granulated sugar together in a medium bowl until the mixture becomes pale and thick. This can take 2-3 minutes by hand or about 30 seconds with a hand mixer.
- Temper the Eggs: Slowly drizzle the hot cream into the egg mixture while whisking constantly to gradually raise the temperature of the eggs without scrambling them. Once combined, transfer the mixture back to the saucepan.
- Thicken the Sauce: Cook the mixture over medium heat, whisking continuously, until it thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside while preparing the French toast.
- Preheat Griddle: Heat a griddle or large skillet over medium heat in preparation for cooking the French toast.
- Prepare Egg Mixture for French Toast: In a medium bowl or shallow dish, whisk together 4 egg yolks, 1 cup heavy cream, ½ cup milk, and 1 tablespoon vanilla extract until combined.
- Soak the Bread: Briefly dip each slice of brioche bread into the egg mixture, soaking both sides evenly but not letting it become overly saturated.
- Cook the French Toast: Add 1 tablespoon of butter to the heated griddle. Place the soaked bread slices onto the griddle and cook for 2-3 minutes per side, flipping only once, until each side is golden brown and cooked through.
- Brulee the French Toast: Sprinkle a thin layer of ⅓ cup granulated sugar over the top of each cooked French toast slice. Use a hand torch to caramelize the sugar until it becomes bubbly and golden brown. If you do not have a torch, you can set the oven to high broil and carefully broil the slices for a short time, watching closely to avoid burning.
- Serve: Serve the French toast slices immediately with the warm creme anglaise sauce drizzled over the top or on the side for dipping.
Notes
- Do not let the cream boil when preparing the creme anglaise; it should only reach steaming point to avoid curdling the eggs.
- Whisk the egg yolks and sugar until pale and thick to ensure a smooth and creamy custard base.
- Tempering the eggs by slowly adding hot cream prevents scrambling and creates a silky sauce.
- Use thick sliced brioche for best texture and soak it briefly to avoid soggy French toast.
- A hand torch is ideal for the brulee topping, but the broiler can be used carefully as an alternative.
- Serve immediately for the best texture and flavor, as the caramelized topping can soften if left too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
