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Overnight Crème Brûlée French Toast

Indulge in Overnight Crème Brûlée French Toast Delight

Savor the delicious Overnight Crème Brûlée French Toast, a brunch favorite that combines custard-soaked bread with a caramelized topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Refrigeration Time 6 hours
Total Time 7 hours
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel Layer
  • ½ cup Unsalted Butter Creates a rich foundation for caramelization; using room temperature butter makes melting easier.
  • 1 cup Brown Sugar Adds deep molasses notes and caramel flavor; pack it firmly when measuring.
  • ¼ cup Light Corn Syrup Prevents crystallization; substitute with honey or golden syrup if desired.
For the Bread and Custard
  • 1 loaf French Bread or Brioche Choose day-old bread for the best texture.
  • 6 large Large Eggs Provide structure and richness to the custard.
  • 2 cups Half-and-Half Creates a balanced richness in the custard.
  • 1 tablespoon Vanilla Extract Adds warmth and depth; using pure vanilla enhances flavor.
  • 1 pinch Salt Essential ingredient to enhance sweetness.
  • 1 teaspoon Cinnamon (Optional) Adds warm spice notes.
For the Topping and Serving
  • 2 tablespoons Powdered Sugar For dusting before serving.
  • 1 cup Fresh Berries Offering color and tart contrast.
  • 1 cup Maple Syrup (Optional) Serve on the side for drizzling.

Equipment

  • medium saucepan
  • 9x13-inch baking dish
  • large mixing bowl
  • whisk
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Melt ½ cup of unsalted butter in a medium saucepan over low heat. Stir in 1 cup of brown sugar and ¼ cup of light corn syrup, cooking until smooth and bubbly. Pour into a greased 9x13-inch baking dish.
  2. Slice day-old French bread or brioche into 1-inch thick pieces. Layer these slices over the caramel in the baking dish, slightly overlapping each piece.
  3. In a large mixing bowl, whisk together 6 large eggs. Gradually add in 2 cups of half-and-half, 1 tablespoon of vanilla extract, a pinch of salt, and 1 teaspoon of cinnamon. Whisk until smooth.
  4. Pour the custard mixture evenly over the layered bread, pressing down gently to help absorption. Cover with plastic wrap and refrigerate overnight for at least 6 hours.
  5. Remove the dish from the refrigerator, let sit for 20 minutes. Preheat oven to 350°F (175°C) and bake for 35-40 minutes until golden brown and puffed.
  6. Allow the French toast to rest for about 5 minutes before flipping onto a serving platter. Dust with powdered sugar and top with fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 150mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Use day-old or lightly toasted bread to prevent sogginess during soaking. Avoid overbaking by checking for a slight jiggle in the center.

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