Caramel-Crusted French Toast Baguette Slices
JojoM
Day-old baguette slices soaked in vanilla custard, pan-fried in foamy butter and served with rich vanilla caramel sauce for the ultimate brunch treat.
🥖 Caramel-Crusted French Toast Baguette Slices
Turn day-old baguette into a luxurious brunch star ✨. These caramel-crusted French toast slices combine a silky vanilla custard soak, crisp pan-fried edges, and a rich homemade vanilla caramel sauce. Every bite has the perfect contrast of soft centre and golden crunch—exactly the kind of indulgence you’d expect from a cosy French café.
Why This Recipe Works 😍
Using dried or day-old baguette means the slices soak up the custard all the way through without collapsing, giving you a beautifully creamy interior. Rolling the soaked bread in superfine sugar before pan-frying creates that signature caramelised shell, while the vanilla-infused caramel sauce adds a glossy, aromatic finish. It’s simple, elegant, and perfect for brunch, dessert, or any moment that calls for comfort food.
The Magic of Custard-Soaked Baguette 🍮
Classic French toast uses sandwich bread or brioche—but a traditional baguette transforms this into something truly special. The long slices look restaurant-worthy, and the chewy crumb becomes unbelievably tender after a good soak. Letting the bread rest in the custard for the full 30 minutes ensures the flavour reaches the centre while still keeping its structure.
Caramel Sauce That Elevates Everything 🍯
The vanilla caramel sauce is deeply aromatic thanks to the split vanilla beans infused in warm cream. Pouring warm cream into dry caramel creates a silky, fragrant sauce that pairs perfectly with the crisp exterior of the toast. Keep it warm while you cook—it should be glossy and pourable when served.
Tips for Perfect Results 💡
- Use very dry baguette slices for a custard-soaked centre that doesn’t collapse.
- Let the bread soak through completely for extra tenderness.
- A light coating of sugar ensures a beautiful caramelised crust during pan-frying.
- Keep the caramel warm so it's smooth and ready to drizzle.
- Wipe the pan between batches to avoid burnt caramelised bits.
Serving Ideas 🍽️
Drizzle generously with warm caramel, dust with powdered sugar, or pair with fresh berries for brightness. These slices are indulgent enough for weekend brunch but elegant enough for entertaining.
Make-Ahead & Storage 🧊
You can prepare the caramel sauce the day before—just rewarm gently. The baguette slices are best cooked fresh, but you can soak them in advance and keep them chilled for up to 2 hours before pan-frying.
FAQ ❓
Can I use a different bread instead of traditional baguette?
Absolutely. Brioche or challah make excellent substitutes for a richer and softer finish. Just reduce the soaking time so the slices don’t fall apart, and handle carefully when transferring to the skillet.
🍴 Reader Reviews
Elena ⭐⭐⭐⭐⭐
“Used up a leftover baguette and it came out like something from a bistro brunch menu. The caramel sauce is dangerously good!”
Marc ⭐⭐⭐⭐
“Loved the crisp caramelised edges. Next time I’ll halve the sauce for a slightly lighter breakfast, but the flavour is perfect.”
Sofia ⭐⭐⭐⭐⭐
“Made this for a weekend brunch and everyone asked for the recipe. Soaking the baguette for the full 30 minutes really makes a difference.”
Caramel-Crusted French Toast Baguette Slices
JojoMDay-old baguette slices soaked in vanilla custard, pan-fried in foamy butter and served with rich vanilla caramel sauce for the ultimate brunch treat.
Chef's Tips
Use very dry or day-old baguettes so they soak up the custard without falling apart.
Let the baguette sit in the custard long enough to absorb it all the way to the centre.
Keep the caramel sauce warm over very low heat so it stays pourable when serving.
Wipe the skillet between batches if the butter or sugar starts to burn.
Tools Used
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Ingredients
French toast mixture
Caramel sauce
Finishing & cooking
Instructions
Prepare the French toast mixture
- 1
Slice the dried baguettes lengthwise into 8 long pieces, stopping just before the tip if using whole baguettes.
- 2
In a large container or mixing bowl, combine the whole milk, vanilla seeds and pods, whipping cream, eggs and superfine sugar.
- 3
Blend the mixture with an immersion blender or whisk well until completely smooth and the sugar has dissolved.
- 4
Pour the custard into a shallow dish or tray large enough to hold the baguette slices in a single layer.
Soak the baguette
- 1
Lay the baguette slices in the custard mixture, making sure they are fully submerged.
- 2
Let soak for about 30 minutes, turning occasionally, until the custard has soaked all the way through but the bread still holds its shape.
- 3
Lift each slice out and let excess custard drain off briefly on a wire rack or over the dish.
Make the caramel sauce
- 1
In a small saucepan, heat the whipping cream with the split vanilla beans until just below a simmer. Remove from the heat and let the vanilla infuse while you make the caramel.
- 2
In a separate medium saucepan, sprinkle the superfine sugar in an even layer. Cook over medium heat without stirring, letting it melt and turn a deep amber colour. Swirl the pan gently if needed.
- 3
Remove the vanilla pods from the warm cream, then carefully pour the infused cream into the caramel in several additions, whisking constantly.
- 4
Return to low heat and boil for about 2 minutes, whisking, until smooth and slightly thickened.
- 5
Strain the caramel sauce through a conical sieve into a clean jug or bowl. Keep warm until serving.
Finish and cook the French toast
- 1
Spread the superfine sugar for finishing on a plate or shallow dish. Roll each drained baguette slice in the sugar to coat lightly on all sides.
- 2
Heat a generous knob of butter in a skillet over medium heat until foamy.
- 3
Lay the sugared baguette slices in the skillet and cook for about 3 minutes on each side, or until deeply golden with a caramelised crust and the centres are heated through.
- 4
Cook in batches if needed, adding more butter between batches and wiping the pan if the sugar begins to burn.
- 5
Serve the French toast baguette slices hot, drizzled generously with warm vanilla caramel sauce.
Comments & Reviews
Sofia
10/5/2025
Made this for a weekend brunch and everyone asked for the recipe. Soaking the baguette for the full 30 minutes really makes a difference.
Marc
7/18/2025
Loved the crisp caramelised edges. Next time I’ll halve the sauce for a slightly lighter breakfast, but the flavour is perfect.
Elena
4/2/2025
Used up a leftover baguette and it came out like a bistro brunch dish. The caramel sauce is dangerously good!
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Nutrition Facts
Serving Size: 1 caramel-crusted French toast baguette slice with sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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