Overnight Crème Brûlée French Toast Recipe
This Overnight Crème Brûlée French Toast recipe combines the rich, custardy texture of crème brûlée with the comforting warmth of classic French toast. Prepared by soaking buttery challah or brioche bread in an egg and cream mixture overnight, then baked to golden perfection, this decadent breakfast or brunch dish is topped with a caramelized sugar crust for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 8 hours 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
For the Base:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
Main Ingredients:
- 1 loaf of challah or brioche bread, sliced 1/2 inch thick
- 5 large eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon Grand Marnier or orange liqueur (optional)
- 1/4 teaspoon salt
For Caramelizing:
- 1/4 cup granulated sugar (optional)
Instructions
- Prepare the Butter and Sugar Base: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and light corn syrup until the sugar dissolves completely and the mixture becomes smooth. Pour this warm mixture evenly into a 9×13 inch baking dish.
- Arrange the Bread: Layer the sliced challah or brioche bread in a single layer over the butter and sugar base. Trim the bread slices if necessary to fit the dish properly.
- Whisk Custard Mixture: In a large mixing bowl, beat together the eggs, half-and-half cream, vanilla extract, Grand Marnier (if using), and salt until fully combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread slices in the dish. Lightly press down on the bread to ensure it absorbs the custard well.
- Refrigerate Overnight: Cover the dish tightly with plastic wrap and place it in the refrigerator overnight, or for at least 8 hours, to allow the bread to soak fully.
- Preheat Oven and Remove Wrap: When ready to bake, preheat the oven to 350°F (175°C). Take the dish out from the refrigerator and remove the plastic wrap, letting it sit at room temperature as the oven heats up.
- Bake the French Toast: Bake in the preheated oven for 35-40 minutes or until the custard is puffed and the top is golden brown.
- Caramelize Sugar (Optional): For the signature crème brûlée finish, sprinkle the granulated sugar evenly over the top of the baked French toast. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust.
- Rest and Serve: Allow the dish to rest for a few minutes after baking before serving to let the custard set slightly. Serve warm for the best experience.
Notes
- For best results, use day-old challah or brioche bread to ensure proper custard absorption without becoming too soggy.
- If you don’t have Grand Marnier or orange liqueur, vanilla extract alone will provide a delicious flavor.
- This dish can be assembled the night before and baked fresh in the morning for convenience.
- The caramelizing step is optional but highly recommended to achieve the classic crème brûlée top.
- You can reheat leftovers in a toaster oven or under a broiler briefly to revive the crisp sugar topping.
Keywords: Overnight French toast, Crème brûlée French toast, baked French toast, custard French toast, brunch recipe, challah French toast, brioche French toast
