Six thick brioche slices sit in the custard overnight, at least eight hours, so the bread absorbs it all the way through.
They bake uncovered for 30 to 35 minutes until the centre reaches 160°F, then a third of a cup of sugar is torched on top until glassy and amber.
Ingredient Notes
- Brioche
- One loaf cut into six thick slices.
- Custard
- Six eggs with milk, cream, sugar, vanilla and salt.
- Brûlée sugar
- A third of a cup, sprinkled over the hot toast.
How to Make It
Soaked overnight
Arrange the brioche slices in a buttered 9-by-13-inch baking dish. Whisk the eggs, milk, cream, 1/3 cup sugar, vanilla and salt, then pour evenly over the bread. Cover and refrigerate at least 8 hours.
Baked to 160°F
Heat the oven to 350°F. Bake uncovered for 30 to 35 minutes, until puffed and the custard in the center reaches 160°F.
Sugar torched
Sprinkle the remaining 1/3 cup sugar evenly over the hot toast. Caramelize the sugar with a kitchen torch, moving constantly, until glassy and amber.
Rested and served
Let the sugar crust set for 2 minutes, then serve with fresh berries and mint.
The Custard Check
One temperature decides when the sugar goes on.
- SoakBrioche slices in the egg custard, covered and refrigerated at least 8 hours.
- BakeUncovered at 350°F for 30 to 35 minutes.
Check before you continue
160°F in the centre — Instant-read thermometer
An egg custard must reach this before it is served.
- TorchA third of a cup of sugar over the hot toast, caramelised with a moving torch.
- RestTwo minutes for the crust to set, then berries and mint.
Success Tips
- Press the slices down once so they soak evenly.
- Check the centre with a thermometer rather than by eye.
- Keep the torch moving so the sugar colours without burning.
Why This Recipe Works
- An overnight soak lets the custard reach the middle of thick slices.
- 160°F in the centre is the set point for an egg custard.
- Sugar torched on the hot toast melts quickly into a thin sheet.
- Two minutes of setting turns that sheet brittle.
Storage and Reheating
Refrigerate
Refrigerate leftovers up to 3 days; the brûlée crust is best served fresh.
Serving Ideas
Serve within a few minutes of torching, with fresh berries and mint.
Frequently Asked Questions
How hot must the custard get?
160°F in the centre.
Do I need a kitchen torch?
Yes, for the caramelised sugar crust; work carefully, the sugar is very hot.
