This Pumpkin Creme Brûlée French Toast is everything you love about creme brûlée in French toast form. Brunch never tasted so good!
Creme Brûlée + French Toast
Is there anything better than French toast in the morning? Or creme brûlée?! We love a good sweet breakfast recipe like our French toast bake or our French toast sticks. And today, we’re comin’ atcha with as super fun pumpkin creme brûlée French toast.
Why you’ll love it!
Dessert or breakfast? It’s your call! This creme brûlée French toast makes for an amazing sweet treat or brunch idea — or both.
Fancy but oh so easy: this recipe feels fancy schmancy, but requires very little effort to make.
Simple ingredients: you only need 6 easy to find ingredients for this creme brûlée French toast.
Egg yolk: whisk the egg yolk as the base of the spread that will top your brioche bread.
Ground cinnamon: sprinkle the cinnamon in the egg mixture. Mmm!
Brown sugar: now here’s where the creme brûlée situation comes in. You’ll mix some of the brown sugar in the egg mixture, and save some to sprinkle on the top of the toast. This will caramelize when you broil it in the oven 😀
Pumpkin puree: add this to the egg mixture, and then coat the brioche bread in this deliciously pumpkin-y flavor.
Brioche bread: we used a pre-sliced piece of brioche bread that was about ½ inch thick, but truly any variety of bread will work — we just love the flavor of brioche with the creme brûlée flavors.
Butter: we’re spreading butter on the brioche bread to toast to golden brown perfection in the skillet.
How to Make Pumpkin Creme Brûlée French Toast
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Prepare pumpkin spread
Add an egg to a small bowl and whisk. Then add the pumpkin puree, cinnamon, salt, and 1 teaspoon of brown sugar to the egg and whisk all of the ingredients together.
Spread butter on each side of the brioche bread, and heat a medium sized cast iron skillet over medium heat. When the skillet is hot, place the bread into the cast iron and toast one side of the bread until golden brown.
Add pumpkin spread + sprinkle brown sugar
Flip the piece of bread over and spread the pumpkin mixture over the toasted side of the bread and sprinkle with the rest of the brown sugar.
Broil Creme Brûlée Toast
Place the cast iron skillet into the oven on the middle shelf, and broil the toast on high until the brown sugar is completely melted.
Let rest, then crack!
Remove the cast iron from the oven, and let it rest for 5 minutes on a plate to allow the melted brown sugar to harden. Crack the brown sugar with a spoon or a knife to get that ‘creme brûlée’ crack and enjoy.
what to serve with creme brûlée French toast
Make this a complete meal by pairing with any of the following perfectly brunch-worthy recipes we have on Fit Foodie Finds:
Choosing bread: We used pre-sliced brioche bread that was about ½ inch thick for this French toast because we absolutely love the flavor of brioche. If you use a thicker piece of bread (any kind!), it may take longer for your bread to toast.
Don’t burn your toast! Place the cast iron skillet into the oven on the middle shelf when broiling — avoid the top shelf or your toast will burn. No one wants that!
Allow brown sugar to melt: Be sure you let the brown sugar melt completely before removing it from the oven. The cooled, melted brown sugar hardens and creates the creme brûlée top that cracks 😀
How to Make
Cold Brew Coffee
Check out this super simple tutorial on how to make your own cold brew coffee at home with just 2 ingredients!
It’s the best of both worlds! It’s French toast with a creme brûlée topping that cracks when you bite into it.
We’re toasting the brown sugar on this creme brûlée French toast under the broiler in the oven.
In this case, yes! This pumpkin creme brûlée French toast is perfect served for breakfast.
While this pumpkin creme brûlée French toast is best enjoyed immediately, you can store any leftovers in the fridge for up to 3 days in an airtight container.
To reheat: warm up in the oven at 350°F for 5 minutes.