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Sugar crusted French toast halves on a white plate

Sugar-Crusted French Toast

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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!

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

Sugar-Crusted French Toast

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

Tips for Making this Sugar-Crusted French Toast

The slightly stale brioche slices were soaked in the rich vanilla custard, then fried in butter sprinkled with sugar. If your bread is not day old, just leave it out uncovered, turning it over at least once, to assist the drying process.

Before flipping, the tops of the bread were also dusted 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 with 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.

Sugar-Crusted French Toast topped with maple syrup, berries and a dusting of powdered sugar

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Sugar crusted French toast halves on a white plate

Sugar-Crusted French Toast

An elegant French Toast recipe dipped in rich custard then coated in sugar before cooking.

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Breakfast, Brunch
  • Method: Mixing, Sauteing
  • Cuisine: French

Ingredients

  • 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)ย  butter

Instructions

  • Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in large baking dish. Place bread in single layer in egg mixture, then spoon 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 sugar into the skillet. Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes. Sprinkle top of bread slices with 2 tablespoons sugar, then turn slices over and cook until deep golden on bottom, about 3 minutes. Transfer French toast to plates. Repeat process for the rest of the slices.

    Serve with your favorite French toast toppings.

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35 comments on “Sugar-Crusted French Toast”

  1. This isn’t a breakfast dish? (Looks lovely by the way!)

  2. Decadence at its breakfast best.

  3. Wow! This French Toast would be a fabulous dessert treat, too.

  4. Liz, I’m so right there with you on that “executive decision” to skip the prune and potato thing! I do love prunes and I do love potatoes, buuuut … The French toast looks gorgeous, though I go a lot easier on the syrup than you do! We’ve been known to have French toast for dinner.

  5. Love the comments about Bill’s approval (fabulous that he enjoyed it !!) and the chocolate donut situation. I fear I pull more that one more than my hubby.Yes, this was a decadent one indeed and those subtle changes that Dorie made to our typical french toast really made a huge difference. Gosh I loved this one. That sugar outside took an already fabulous recipe to sublime in my book. Now if I could get more sublime veggie recipes, to help the cause ๐Ÿ™‚ Happy belated Turkey Day. I chuckled when I saw your son’s “first round” plate on FB- my two boys were doing the same. As if we were hosting a contest to see how much one plate could hold…..

  6. French Toast is always what I crave for a fancy breakfast. This particular recipe sounds sinfully divine.

  7. OMG that looks goodโ€ฆ sitting here wondering what to have for breakfast, Liz! So wish I could eat bread.

  8. Everyone at my house would love this!!

  9. That is so close to the way my mom always made French toast. She’d splash a little vanilla in the milk/egg mixture and then she sprinkled each slice with cinnamon and sugar on both sides. Oh! That was some good French toast.

  10. Lol Bill sure can’t get anything past you, Liz! I would’ve passed up the prune/potato dish too (oh my!) but wow, do I ever love French toast. I love that Dorie sugar crusted her version and that custard sounds to die for. This is my idea of a perfect breakfast!

  11. Glad Bill approved! It looks good.

  12. Lizzy I love Doris’s recipes always I look when I read Bon appetit!
    This look stunning!
    xo

  13. Yay! Bill liked it! Howard even ate it too. I love the berries sprinkled on your version!

  14. I’m swooning over that sugar crust, what an incredible French toast!

  15. My hubs brings home donuts “for the kids” too. ๐Ÿ˜‰ Glad this was Bill approved. So tasty! Love the pics with those beautiful berries!

  16. Wow, Liz….it must be that double sugar coating that pushes this fabulous french toast right over the edge….and me along with it! That sweet crunchiness with the soft brioche sounds like heaven. And a great idea for brunch this weekend! : )

  17. This looks so yum
    I am going to unsubscribe but don’t worry, I have added you in Bloglovin. I am trying to keep my emails clear but will read your posts through Bloglovin as I really love them.

  18. Sugar coating has to be the perfect idea for getting extra caramelization on those lovely toasts. I don’t blame you one bit for opting out of potatoes with prunes as that does not sound like a big winner with kids or adults. Take Care, BAM

  19. I loved the sugar crust on this! Yours looks beautiful.

  20. We had ours for breakfast – I couldn’t wrap my head around the idea of serving this as dessert ๐Ÿ™‚
    P.S. The sweet potatoes casseroles were a hit!

  21. I so enjoy these posts with Dorrie, and this one does not disappoint! It looks fabulous. I hope you had a wonderful Thanksgiving!

  22. 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.

  23. 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!

  24. Who doesn’t love French toast!? These looks irresistible, Liz.

  25. This was delicious. I am so glad your hubby enjoyed it.

  26. Hope you had a happy Thanksgiving! ๐Ÿ™‚

  27. I would eat this any time of the day!!

  28. 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

  29. Oh my gosh Liz! I’m pinning this one for Christmas morning breakfast. It looks just wonderful!!

  30. 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!

  31. It really was decadent. So delicious!

  32. “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.

  33. 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.

  34. 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.

  35. 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…

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