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Sugar-Crusted French Toast

posted by Liz Berg on November 29, 2013 (updated 11/29/22)

Sugar-Crusted French Toast has a double coat of sugar, an extra rich custard, and is a sublime treat for a decadent breakfast or comforting dessert!

Just some simple twists make this an outstanding French Toast Recipe. Extra yolks in the custard, plenty of real vanilla extract, and the sugary crust make this one breakfast you won’t forget!

Sugar-Crusted French Toast Recipe cut in half and garnished with berries and mint on a white plate.

Why You Must Make

After making the executive decision to skip the potatoes with prunes for last week’s French Friday’s with Dorie, I’m back with a dish more to my family’s liking. Dorie’s Sugar-Crusted French Toast was special in a number of ways.

First, it was sugar-crusted. More on that later.
Second, it was made with nice thick slices of eggy brioche.
And instead of the milk my mom used in her version, Dorie had us use a combination of whole milk and cream with a nice slosh of vanilla.

My mom, on the other hand, added a pinch of nutmeg to kick up the flavor. And besides the usual eggs, a few extra yolks were mixed into the soaking custard in Dorie’s recipe. Good so far, right?

Overhead view of Sugar-Crusted French Toast on a white ceramic plate with fresh berries.

Recipe Tips

Soak your slightly stale brioche in the rich vanilla custard, then fry in butter sprinkled with sugar.
If your bread is not day-old, just leave it out uncovered for an hour or two, turning it over at least once, to assist the drying process.
Fry in a combination of butter and oil for the tastiest results.
Before flipping, dust the tops of the bread with sugar, doubling the caramelization potential. Who wouldn’t love that???

I presented this as a breakfast dish to the hubby. He is pretty set in his way, and to be “Bill approved,” shaking up breakfast foods by serving them for dessert might be a bit of a stretch. But this sugar-crusted French toast was an A-OK way to start the day, served with either berries or maple syrup or both.

It was no worse for him than those chocolate-glazed donuts he brings home from the bakery “for the kids.” We’re down to one child living at home, and she won’t eat those. So I’ve got his number.

Frequently Asked Questions

What is French Toast?

French toast, or pain perdu (lost bread) in France, is a breakfast dish made by dipping bread into an egg mixture and then frying it in a skillet. The French called it lost bread since it was made of old,l leftover slices of stale bread. It’s often served with syrup, powdered sugar, or jam.

Why is My French Toast Soggy?

You may have soaked your bread too long. It should be saturated, but not so logged with custard that it won’t cook through by the time both sides are browned. If you don’t use a sturdy, stale bread, the custard may make the toast too fragile.
If your custard ratio has too much liquid per egg, it can cause soggy French toast. Make sure the custard is well-mixed, as well. Also, if you cook it on high heat, the sides may get brown before the inside is cooked.

What Kind of Pan is Best to Make French Toast?

Use a nonstick pan so that it’s easy to flip.

Should You Fry French Toast in Butter or Oil?

I prefer a combination of butter and vegetable oil. The butter provides delicious flavor and the oil lowers the smoke point of the butter and minimizes burning.