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Overnight Crème Brûlée French Toast

Overnight Crème Brûlée French Toast Recipe


  • Author: Ava McKenney
  • Total Time: 56 minute
  • Yield: 6 servings 1x

Description

Rich, creamy, and decadently caramelized, this Overnight Crème Brûlée French Toast is a breakfast dream come true. With its custard-soaked bread and golden caramel topping, it’s an indulgent dish perfect for holidays, brunch, or any time you want to treat yourself. The best part? Prep it the night before for an effortless morning!


Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 2 tbsp light corn syrup
  • 1 loaf brioche or challah bread, thickly sliced
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional for serving:

  • Maple syrup
  • Powdered sugar
  • Fresh berries

Instructions

  1. Prepare the Caramel: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup until smooth. Pour this mixture evenly into a 9×13-inch baking dish.
  2. Layer the Bread: Arrange slices of brioche or challah on top of the caramel in a single layer, overlapping slightly if needed.
  3. Make the Custard: In a mixing bowl, whisk together the eggs, half-and-half, vanilla extract, and salt. Pour the custard evenly over the bread, ensuring each slice is well-coated.
  4. Chill Overnight: Cover the dish with plastic wrap and refrigerate overnight to let the bread soak up the custard.
  5. Bake: The next morning, preheat your oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature for 20 minutes. Bake uncovered for 35-40 minutes, or until the top is puffed and golden brown.
  6. Serve: Let the dish cool for 5 minutes, then carefully flip each slice onto a plate to reveal the caramelized side. Serve warm with maple syrup, powdered sugar, or fresh berries.

Notes

  • Brioche or challah bread works best for this recipe. Slightly stale bread will absorb the custard more effectively.
  • For a nutty twist, sprinkle a handful of chopped pecans or walnuts over the caramel before layering the bread.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven to maintain the crisp edges and caramel topping.
  • Prep Time: 15 minutes
  • Chilling Time: Overnight (6-12 hours)
  • Cook Time: 40 minutes