Description
Overnight Crème Brûlée French Toast combines the rich flavors of French toast and crème brûlée for an indulgent breakfast treat. With a caramelized sugar topping, buttery brioche soaked in a creamy custard, and a soft center, this make-ahead dish is perfect for holidays, brunch, or any morning when you want to impress.
Ingredients
For the Caramel Base:
- ½ cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons light corn syrup
For the Custard Soak:
- 5 large eggs
- 1 ½ cups half-and-half
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Bread:
- 1 loaf brioche or challah, cut into 1-inch thick slices
For the Crème Brûlée Topping:
- ¼ cup granulated sugar
Optional Garnishes:
- Maple syrup
- Fresh berries
- Powdered sugar
- Whipped cream
Instructions
- Prepare the Caramel Base: Melt butter in a saucepan over medium heat. Stir in brown sugar and corn syrup until smooth and bubbling. Pour this mixture into a greased 9×13-inch baking dish.
- Arrange the Bread: Layer the bread slices on top of the caramel base, slightly overlapping the slices.
- Make the Custard: In a bowl, whisk together eggs, half-and-half, vanilla extract, cinnamon, and salt. Pour the custard mixture evenly over the bread.
- Refrigerate Overnight: Cover the baking dish and refrigerate for at least 8 hours, allowing the bread to soak up the custard.
- Bake: Preheat the oven to 350°F. Bake the French toast uncovered for 35-40 minutes, or until golden brown and set.
- Create the Crème Brûlée Topping: Sprinkle granulated sugar evenly on top of the baked French toast. Use a kitchen torch or broiler to caramelize the sugar until golden and crispy.
- Serve: Slice the French toast and serve with maple syrup, fresh berries, powdered sugar, or whipped cream.
Notes
- Bread Alternatives: You can use French bread or croissants for a different twist.
- Flavor Variations: Try cinnamon swirl bread for added flavor or drizzle with extra caramel sauce for sweetness.
- Dairy-Free Option: Substitute half-and-half with almond or oat milk, and use dairy-free butter.
