Description
This Overnight Crème Brûlée French Toast is a rich, custardy breakfast casserole with a caramelized brown sugar topping. Made with thick slices of bread soaked overnight in a creamy vanilla custard, it’s baked to golden perfection in the morning. A decadent brunch favorite that tastes like classic crème brûlée in French toast form!
Ingredients
Units
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For the Caramel Base:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 2 tablespoons light corn syrup (or honey)
For the French Toast:
- 1 loaf French bread or brioche, cut into 1-inch slices
- 5 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping (After Baking):
- 2 tablespoons granulated sugar (for brûlée effect)
- Powdered sugar (optional, for serving)
- Fresh berries (optional)
- Maple syrup (optional)
Instructions
Prepare the Caramel Base:
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring until smooth.
- Pour the caramel mixture into the bottom of a greased 9×13-inch baking dish.
Assemble the French Toast:
- Arrange the bread slices in a single layer over the caramel, slightly overlapping if needed.
- In a mixing bowl, whisk together eggs, milk, cream, vanilla, cinnamon, and salt.
- Pour the custard evenly over the bread slices, ensuring each piece is well-soaked.
- Cover and refrigerate overnight (or at least 6 hours).
Bake the French Toast:
- Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes while preheating the oven to 350°F (175°C).
- Bake uncovered for 35–40 minutes or until golden brown and set.
Brûlée the Top:
- Sprinkle granulated sugar evenly over the baked French toast. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, place the dish under the broiler for 1–2 minutes until bubbly.
Serve:
- Dust with powdered sugar and top with fresh berries. Serve warm with maple syrup if desired.
Notes
- Bread Choice: Brioche or challah works best for a soft and rich texture.
- Make-Ahead Tip: Can be prepared up to 24 hours in advance.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven.