Caramelized French Toast Recipe

Sometimes I think about a dish obsessively. It doesn’t have to be anything special or complicated; it’s usually something random and most likely, related to breakfast. Take for instance, this caramelized French toast. I must have thought about it for 3 days straight before I finally figured it out and made it.

I wanted to create a French toast that had what I think is the best part of creme brûlée: the caramelized sugar crust. I thought about it and thought about it, but I couldn’t figure it out: how would I create a crispy, sugary crust while cooking the eggy insides?

The crisp crust on creme brûlée is created by caramelizing sugar, so I figured if I dipped the bread into eggs, then sugar, then cooked it, I would essentially get the same effect. I ran the idea past Mike, who told me it would burn into a crazy sugary mess. What would be better, he said, would be mixing together sugar and butter. I wasn’t convinced, so I decided to Google it and lo and behold, right there on, there’s a recipe for caramelized French toast.

I made sticks instead of slices just cause I wanted more caramelized deliciousness. These French toast sticks were just what I wanted: a crisp, shattering sugar shell giving way to eggy bread goodness. To think! I didn’t have to spend days thinking about French toast…

Lesson learned: Google is your friend, my friends. Use it.

I am caramelized, I am French: I am Caramelized French Toast!

Caramelized French Toast Recipe adapted from
yield: 6 french toast sticks

  • 5 inch piece of baguette, cut into 6 sticks
  • 1 egg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, at room temperature

Mix the butter and brown sugar in a bowl until thoroughly blended. Set aside. Whisk the egg, vanilla and cinnamon in a shallow bowl.

In a non-stick skillet, melt a bit of the brown sugar butter mixture over medium heat. Swirl the pan around so the sugar mixture is evenly distributed. Dip the baguette sticks 1 at a time in the egg mixture to coat and then place in the pan. Cook until the bottoms are deep brown and caramelized. Keep a close eye on the sticks so the sugar doesn’t burn. When the first side is brown and caramelized, melt more brown-sugar in the pan and turn the French toast sticks. Repeat until all four sizes are caramelized. Enjoy hot!

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  1. I LOVE your blog. Please keep writing, the food pics make me willing to try Everything and it all looks so delicious. This will be tomorrows breakfast for sure ;)

  2. Wow… that looks freaking fantastic. Nicely done! Your recipes are always so inventive, it’s great stuff.

  3. DOPE photos. These remind me of the jack in the box french toast sticks, and that’s a good thing!

  4. I love this wonderful French Toast variety. My household will definitely crave for this too! Thanks for sharing!

  5. Yum, yum, yum, thanks. I have saved for another day.


  7. Ahhh the traditional french toast!

    Looks yummy! :-)

  8. Could I do this with any bread?

  9. i have to try this one! by the way can i change the banguette into a regular bread?

  10. Love this idea. .thanks for sharing

  11. AWESOME!!! This is by far the very best recipe I have found for French Toast. I have been searching for an amazing recipe and this one is it!

  12. This recipe is out of this world. Best french toast I’ve EVER made. Thank you :)