Sugar-Crusted French Toast is finished with a double layer of sugar, soaked in a rich custard, and makes an indulgent breakfast or a comforting dessert.
With a few simple adjustments, this French Toast Recipe becomes unforgettable: extra yolks in the custard, real vanilla, and a sugar crust for caramelized edges.
Why You Must Make
This version of French toast stands out for a few reasons. The exterior is sugar-crusted for extra caramelization. Thick, eggy slices of brioche or challah hold up to the custard without collapsing. The soaking mixture uses a combination of whole milk and cream with plenty of real vanilla, and extra egg yolks give the custard extra richness. A touch of nutmeg can be added for warmth and depth of flavor.
Recipe Tips
- Use slightly stale bread so it soaks the custard without falling apart. If your bread is fresh, leave it uncovered for an hour or two, turning once, to dry it out slightly.
- Soak the bread briefly in the rich vanilla custard—saturated but not waterlogged—so it will cook through while staying tender inside.
- Cook in a mix of butter and a neutral oil for flavor and a higher smoke point; this helps prevent the butter from burning.
- Before flipping, sprinkle the tops of the slices with sugar; this creates a crisp, caramelized crust on both sides.
This sugar-crusted French toast works beautifully as an elegant weekend breakfast or served as a dessert. Offer berries, maple syrup, or both for serving. It’s an indulgent treat that’s simple to prepare and memorable to eat.
Serve immediately for the best texture: warm centers and a crisp, caramelized exterior. Leftovers can be reheated in a toaster oven to revive the crust.
Frequently Asked Questions
French toast, called pain perdu in France, is bread dipped in an egg mixture and fried. Traditionally it was a way to revive stale bread; it’s commonly served with syrup, powdered sugar, jam, or fresh fruit.
Sogginess usually comes from over-soaking or using a delicate, fresh bread. Use a sturdy, slightly stale loaf and soak just until saturated. Also check the custard ratio—too much liquid relative to eggs can cause a wet interior. Cook over medium heat so the inside cooks through before the outside over-browns.
A nonstick or well-seasoned skillet works best for easy flipping and even browning.
A combination of butter and neutral oil gives rich flavor while reducing the butter’s tendency to burn.
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Sugar-Crusted French Toast
15 minutes
10 minutes
25 minutes
6 servings
An elegant French toast soaked in rich custard and coated with sugar for caramelized edges.
Ingredients
- 6 large eggs
- 3 large egg yolks
- 3 ½ cups whole milk
- ⅔ cup plus 8 tablespoons sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 6 (4x4x1-inch) slices egg bread (brioche or challah)
- 6 tablespoons (¾ stick) butter
Instructions
- Whisk eggs, yolks, milk, ⅔ cup sugar, vanilla, and salt in a large baking dish.
- Place bread in a single layer in the egg mixture and spoon custard over the slices. Let stand until soaked through, about 3 minutes.
- Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Sprinkle 2 tablespoons of sugar into the skillet.
- Add three bread slices to the skillet; cook until deep golden on the bottom, about 3 minutes.
- Sprinkle the tops with 2 tablespoons of sugar, then flip and cook until the other side is deep golden, about 3 minutes more.
- Transfer to plates and repeat with remaining slices.
- Serve with your favorite toppings such as fresh berries or maple syrup.
Notes
Challah or brioche are excellent choices—sturdy enough to soak up custard while keeping their shape.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 389
Total Fat: 15g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 344mg
Sodium: 498mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 25g
Protein: 18g
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