This has been a hella week!
I managed to miss Creme Brulee Day (Monday, July 27th)—Oh the SHAME! Our brand new doctor (who we spent ages finding) is now retiring, Princess Kota’s vet is leaving the state, my Dad had surgery and quite frankly, my brain has been on the fritz since I got back from Mexico two weeks ago!
What’s the deal? Maybe it’s the Blue Moon? Which according to The Verge isn’t even BLUE! Say it ain’t so! One more thing and I might just start HAPPY HOUR several hours early on this Friday Morning. 5 AM? 5 PM? Cuz, it’s five o’clock somewhere!

Well, I can tell you one thing for certain, if there’s anything that will cheer you up on a week like this, it’s this Creme Brulee Pull Apart French Toast!


So good, I even made if for my OWN birthday instead of cake!

EASY, sticky, ooey, gooey goodness that melts in your mouth and leaves you wanting more, more, MORE!

This Creme Brulee Pull Apart French Toast recipe is the one everyone has been waiting for! It’s the recipe all my friends keep asking about and wondering when I’m going to post…

…Today is the day! Perfect for your weekend breakfast! Check out this HOW TO VIDEO!

I’ll be honest, when it comes to sweet, syrupy breakfasts I’m usually a “No”. Unless I can pair a pancake with a savory sibling, I’m the salty sister not the sugar junkie. Bring on the bacon and eggs or biscuits and gravy! BUT, This is different. I don’t know what it is about this stuff but IT’S LIKE CRACK! So much so that I made it THREE weekends in a row—Of course I was just trying to perfect the recipe for you my dear readers!

If you’re into CIN, this one’s for you. If you are the sweet craver, the honey pot dipper, the shugga daddy, look out!


I swear you will want this every day of your life! 

I’m not gonna lie. It’s a Cinful thing. Ain’t no low fat, low shug vibes goin’ on in this recipe. It’s decadent and delightful and DE-LISH! And frankly when I thought about trying to make it simpler and less cinful, I just couldn’t bring myself to tame it. The devil made me do it. He must be the man in that blue moon! So without further ado, because let’s face it, it’s Friday and we’ve got a weekend to start, bars to visit and happy hours to commence…

…Tomorrow’s breakfast awaits you!  Pair this baby with some fluffy scrambled eggs and you’re golden! 



Creme Brulee Pull Apart French Toast Process Notes

This is another one of those recipes where I’m going to ask you to #PlayWithYourFood and trust your instincts! I’ve done it just a little differently every time, and so the recipe card below contains suggested-ISH measures. You can add or take away as you’d like. IF your tinfoil antenna is in the shop and you’re out of tune with your intuition, watch the video a couple of times to see how I do it or just follow the recipe card below. You are NOT going to ruin this recipe unless you forget to take it out of the oven! And believe me, the trial and error will be seriously enjoyable! Let me give you some examples:
  • The first time I made this I used 3 eggs. Next time, DP asked me to add a 4th so I did. It was just as good. Maybe a little better. You can judge depending on the size of your eggs and your loaf. I love NestFresh Eggs!
  • Same goes for half and half. Add enough to make it creamy and thick but not overly watered down. There just needs to be enough to get into all the nooks and crannies.
  • Pecans—I love ’em! If you don’t, leave em’ out. Prefer walnuts? Go for it! One time I added the pecans down in all the nooks and crannies before the drizzle, one time I sprinkled ‘em on top. Both ways are delicious!
  • The Bread – I found this partially baked Marketside Tuscan Boule at Walmart. You can easily used an already baked Boule or even a whole loaf of another variety that isn’t round. If you really like sweet, Try a Kings Hawaiian Round! It’s a softer bread so here’s where you might want to use 3 eggs instead of 4.

Whatever you do, however you do it, please tell me how much you like this Creme Brulee Pull Apart French Toast by rating it and commenting below!

5 from 1 vote

Creme Brulee Pull Apart French Toast Recipe

This Creme Brulee Pull Apart French Toast is EASY, sticky, ooey, gooey goodness that melts in your mouth and leaves you wanting more, more, MORE!
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Recipe Creator Cinfully Simple


  • 1 Tuscan Round Boule or similar
  • 4 large eggs
  • 1/2 c half and half
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 c finely chopped pecans
  • 3/4 c brown Sugar
  • 1/2 stick salted butter


  1. Preheat oven to 350 degrees
  2. Score your bread with a sharp knife to form a checker board effect - cut almost to the bottom but don’t cut through the bottom of the loaf.
  3. Place your loaf on tinfoil in a cast iron skillet. I like Reynolds non-stick tinfoil. No Cast Iron Skillet? Use a oven-safe frying pan or baking dish with tinfoil. Just be aware that cooking times may change.
  4. In a bowl or large pourable measuring cup add eggs, half and half, vanilla and cinnamon, whisk until smooth and creamy.
  5. Using your fingers to spread the nooks and crannies, pour the egg mixture into each of the holes in the loaf.
  6. Sprinkle pecans on the loaf stuffing some of them down into the cracks.
  7. In a saucepan over medium heat, melt butter and stir in brown sugar until it’s thick and smooth. Careful not to overcook it.
  8. Pour the mixture all over the top of your loaf letting it ooze into the cracks. Don’t touch, it’s HOT!
  9. Bake for 20-30 minutes until the top is caramelized and the bread and edges begin to brown and crisp up. I live Mile High so it took mine 25 minutes. Because ovens and altitudes vary, your time may be more or less.
  10. Remove from oven and let sit until it’s cool enough to handle.
  11. Eat it right from the pan or serve it in sections with a little whipped cream and strawberries; or for a well rounded meal, add a little protein with scrambled eggs on the side and a Mimosa!


Check out my HOW TO Video!
This is a great brunch recipe for guests that will make you the star of the show!

This recipe was inspired by Ella of Home Cooking Adventure whose video for Bloomin’ Onion Bread went practically Viral on Facebook; and by my dear friend Kao, who sent me that video and said, you should make a dessert bread version of this…And I said, “Hmmm…Why not breakfast bread?” Besides, “I wouldn’t mind a little viral action myself! “:-)

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Super foodie sidekick to #DrDP; digital storyteller, part time ginger and queen of convenience with more ideas than time. I go by #CC #CinfulCindy #CinfullySimple


Joanne · 08/27/2017 at 11:33 AM

Was looking for a recipe for using Tuscan Boule to make French Toast to FREEZE. Now I saw this & am undecided. This would have been a winner at my dogs’ birthday 2 months ago. The ladies would have loved it! Do you think I could freeze it? Instead of half & half, I’ll probably use International Delight…and drink with mimosas, of course! The bread is unopened but is 2 days old, so I have to use it today. I’m in Florida, so it will take about 15min longer in the oven. Enjoy your day!

    CC · 08/27/2017 at 6:39 PM

    Hi Joanne! Just saw your comment – sorry for my tardy reply I was up in the mountains all day without internet reception. First things first, Good News, you can do this with stale bread! You will be adding a lot of moisture and the baking helps – no one will ever know! 😉 Tip: I often throw my bread in the fridge to keep it from molding especially in humid climates. Second, you may have to do the freezer test yourself to know for sure, but I can’t think of why it wouldn’t freeze well–especially if you are using a non-dairy product–Yum to international delight BTW! I freeze and thaw half and half and other dairy quite often. All I can say is try it and let us know how it worked for you. Enjoy your evening!

Sugar Junkie · 08/09/2015 at 11:41 AM

Sorry forgot to rate the recipe!

Sugar Junkie · 08/09/2015 at 11:40 AM

This was a big hit for Sunday breakfast. I made three and put them on a jelly roll pan. They didn’t end up looking as nice as yours because they spread apart because they weren’t supported at the base. I could have put a roll of foil around the base to keep them intact, but I liked the goo and pecans that were at the bottom of the pan. I baked them for 40 or 45 minutes, we are closer to sea level than you are. Second and third helpings were served and everyone loved it. I didn’t have half and half so I used milk and added more pecans-fabulous recipe!

    CC · 08/09/2015 at 11:47 AM

    Thanks for the tips, comments and recipe rating, Sugar Junkie! I am thrilled that you tried and liked the creme brulee pull apart french toast! The great thing about “Playing with your food” is that you can do it your own way. It’s always amazing to me how different ovens and altitudes very cooking times. Plus, with three loaves, your oven must have been working super hard! I know sometimes I think I could eat one all by myself! Have a great Sunday! 🙂

Pat · 08/01/2015 at 9:17 AM

First off, I hope your Dad is doing better! Your new recipe is too much eye candy for me. Looks great, but I am not sure it will fit in with my low carb diet. Another nice touch is the music. It fits you bubbly personality!!
Patricio Daley

    CC · 08/01/2015 at 10:10 AM

    Hi Pat! Thanks so much for your comments! I hope one day you will splurge and try it anyway! Invite company and share it…that way there’s fewer calories! 😉

Comments are closed.

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