Sugar-Crusted French Toast
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!
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?
- 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
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.
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.
Use a nonstick pan so that it’s easy to flip.
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.
You May Also Like
- Raspberry Mascarpone French Toast Casserole
- Cinnamon Bread French Toast Casserole
- Grand Marnier French Toast
- Strawberry Mascarpone French Toast
- And for autumn, Pumpkin French Toast
- Plus, more marvelous Breakfast and Brunch Recipes.
Sugar-Crusted French Toast
An elegant French Toast recipe dipped in rich custard then coated in sugar before cooking.
- 6 large eggs
- 3 large egg yolks
- 3 1/2 cups whole milk
- 2/3 cup plus 8 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 4x4x1-inch slices egg bread
- 6 tablespoons (3/4 stick) butter
- Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in a large baking dish.
- Place bread in a single layer in the egg mixture, then spoon the egg mixture over the bread. 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 3 bread slices to each skillet; cook until deep golden on the bottom, about 3 minutes.
- Sprinkle the top of the bread slices with 2 tablespoons of sugar, then turn the slices over and cook until deep golden on the bottom, about 3 minutes.
- Transfer French toast to plates. Repeat the process for the rest of the slices.
- Serve with your favorite French toast toppings.
Challah or Brioche are good breads for French toast.
Amount Per Serving: Calories: 389Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 344mgSodium: 498mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 18g
37 Comments on “Sugar-Crusted French Toast”
This is so good!! Quickly became my kids’ favorite day starter!
Made this yesterday for brunch and it was absolute heaven!
I’m looking forward to Charlotte being old enough that I can buy all kinds of junk food and claim it’s “for her.” I’ve tried it a couple of times, but Paul doesn’t seem to believe me yet…
It is so hard to look at your blog when I am traveling because everything I see I want to make which is most difficult without a kitchen. Would love to have this for breakfast tomorrow…or even dinner tonight. I guess it will have to wait till the weekend though when I am back home.
LOL at ‘I’ve got his number.’ This French toast does look yummy. I’ve never tried it this way. I do soak my bread in the custard, fry and then bake but I think I’d like your way better.
“Good so far” is right and the recipe, as you pointed out, just kept getting better and better. I congratulate you on putting some fruit on the plate. I was so anxious to eat it, I didn’t even bother, proving you’re a better person than I. This is one recipe that I can honestly say was often on the Sunday morning breakfast table when I was growing up. Glad it made it’s way from Manchester to Ames also. I rank this right up there with the nutella and orange marmalade on brioche that we made two years ago. Maybe it’s the magic of brioche.
It really was decadent. So delicious!
As I already mentioned on FB, this is one gorgeous looking French Toast – the sugar crust looks to die for – I was a day late with this recipe and I finally managed to make this ion Saturday and the kids enjoyed this lovely, yet very substantial treat of a dessert!
Oh my gosh Liz! I’m pinning this one for Christmas morning breakfast. It looks just wonderful!!
I’m pretty sure I couldn’t eat potatoes with prunes either. Pork with prunes is good – but not prunes and mash. I love anything sugar-coated so this French toast is something I know I would prefer to eating prunes with spuds xx
I would eat this any time of the day!!
Hope you had a happy Thanksgiving! 🙂
This was delicious. I am so glad your hubby enjoyed it.
Who doesn’t love French toast!? These looks irresistible, Liz.
The kids leaving is material for some interesting stories about you, Bill and the recipes, haha, some comments in your posts crack me up Liz. This is like the richest and most decadent mix of french toast meets bread pudding ever! Sounds amazing!
I love love french toast, brings out so many memories. My dad always made these for me on Sunday morning, it was tradition.
This looks so so good. HOPE you had a great thanksgiving.
I so enjoy these posts with Dorrie, and this one does not disappoint! It looks fabulous. I hope you had a wonderful Thanksgiving!