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Perfect Mini Crème Brûlée French Toast Cups Recipe with Easy Berry Compote

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These mini crème brûlée French toast cups combine the creamy custard and crunchy caramelized sugar of crème brûlée with the cozy comfort of French toast, served with a bright and tangy berry compote. Perfect for a special brunch or a sweet weekend treat.

Ingredients

Scale
  • 6 thick slices brioche bread, cut into 2-inch cubes (day-old brioche works best)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup turbinado sugar or brown sugar (for sprinkling on top)
  • 2 cups mixed berries (blueberries, raspberries, strawberries), fresh or frozen
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey or maple syrup

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray.
  2. Press brioche cubes firmly into each muffin cup to form a cup shape, covering bottom and sides evenly.
  3. In a large bowl, whisk together eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and salt until smooth and slightly frothy.
  4. Pour custard mixture evenly into each bread-lined muffin cup, filling about 3/4 full. Let sit at room temperature for 15 minutes to soak.
  5. Bake cups for 25 to 30 minutes until custard is set and tops are lightly golden. A toothpick inserted should come out mostly clean with a few moist crumbs.
  6. While baking, combine berries, lemon juice, and honey or maple syrup in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens, about 8-10 minutes. Remove from heat and cool.
  7. After baking, let cups cool for about 5 minutes. Sprinkle about 1 teaspoon turbinado or brown sugar evenly on top of each cup.
  8. Caramelize sugar topping using a kitchen torch until golden and crisp. Alternatively, place under broiler for 1-2 minutes, watching closely to prevent burning.
  9. Carefully remove mini cups from muffin tin using a small knife or offset spatula. Serve warm with a spoonful of berry compote on the side.

Notes

Use day-old brioche for best soaking results. If no kitchen torch is available, use the oven broiler carefully to caramelize sugar. Let custard-soaked bread rest for 15 minutes before baking for creamy texture. Prepare custard-soaked cups ahead and refrigerate before baking to save time. Reheat leftovers gently in oven or toaster oven to preserve brûlée crust.

Nutrition

Keywords: crème brûlée, French toast, mini cups, berry compote, brunch, breakfast, easy recipe, custard, caramelized sugar

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