Overnight Crème Brûlée French Toast
A decadent make-ahead breakfast combining the caramelized sugar elegance of crème brûlée with custardy French toast. Thick bread slices soak overnight in vanilla-infused custard, then bake atop a brown sugar caramel for an effortless yet impressive morning treat.
Ingredients
- 1 cup packed brown sugar
- ½ cup 1 stick unsalted butter
- 2 tablespoons pure maple syrup
- 1 loaf brioche or challah bread about 1 pound, cut into 1-inch thick slices
- 8 large eggs
- 2 cups half-and-half or 1 cup each whole milk and heavy cream
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Fresh berries for serving (optional)
- Powdered sugar for dusting (optional)
- Extra maple syrup for serving (optional)
Instructions
- Prepare the caramel base: In a small saucepan over medium heat, melt the butter, then add brown sugar and maple syrup. Stir until sugar dissolves completely (about 3-4 minutes). Pour this mixture evenly across the bottom of a greased 9×13 baking dish.
- Arrange the bread: Place the bread slices in a single layer over the caramel mixture, slightly overlapping if necessary to fit all pieces.
- Make the custard mixture: In a large bowl, whisk together eggs, half-and-half, vanilla extract, cinnamon, nutmeg, and salt until completely combined and slightly frothy.
- Pour custard over bread: Slowly and evenly pour the egg mixture over the bread slices, making sure all pieces get soaked. Press down gently on the bread to help absorption.
- Cover and refrigerate: Tightly cover the baking dish with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours). This resting time is crucial for the bread to fully absorb the custard.
- Preheat before baking: When ready to bake, remove the dish from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F (175°C).
- Bake to perfection: Uncover the dish and bake for 40-45 minutes until the top is golden brown and the center is set (not jiggly). If the top browns too quickly, loosely cover with foil for the remaining baking time.
- Rest before serving: Allow the French toast to rest for 5-10 minutes before serving. This helps the caramel set slightly and makes serving easier.
- Serve with style: Serve warm, spooning some of the caramel sauce from the bottom of the dish over each portion. Garnish with fresh berries and a dusting of powdered sugar if desired.
Notes
- Choose a high-quality bread like brioche or challah for the richest result – their eggy, buttery nature creates the perfect texture.
- For extra flavor, add a tablespoon of orange zest or 2 tablespoons of Grand Marnier to the custard mixture.
- This recipe can be prepared up to 24 hours in advance, making it perfect for holiday mornings or special brunches.
- If you prefer individual portions, this recipe can be adapted to a muffin tin for mini French toast cups (reduce baking time to about 25 minutes).
- Day-old or slightly stale bread works better as it absorbs more custard without falling apart.