Description

This Overnight Crème Brûlée French Toast combines the decadence of crème brûlée with the comforting, hearty texture of French toast. Thick slices of brioche or challah are soaked in a rich custard mixture overnight, then baked to golden perfection, creating a luxurious breakfast or brunch dish that’s delightfully soft inside with a caramelized brown sugar base.

Ingredients

Scale

Caramel Base

1/2 cup (1 stick) unsalted butter
3/4 cup packed brown sugar

French Toast

1 loaf brioche or challah bread, thickly sliced (about 10 slices)

Custard Mixture

1 cup heavy cream
1 cup whole milk
5 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt

Garnish (Optional)

Powdered sugar, for garnish

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Instructions

Create the caramel base: In a saucepan over medium heat, melt the unsalted butter with the packed brown sugar, stirring until smooth and bubbling. Pour this caramel mixture into a greased 9×13 inch baking dish to form an even layer.
Arrange the bread: Layer the thick slices of brioche or challah bread over the caramel in the baking dish in a single, slightly overlapping layer to ensure even soaking.
Prepare the custard: In a large bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is well combined and smooth.
Soak the bread: Pour the custard mixture evenly over the bread slices, pressing down gently with a spatula to help the bread absorb the custard. Cover the dish tightly and refrigerate overnight to allow thorough soaking.
Preheat and rest: 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 about 20 minutes before baking to help it cook evenly.
Bake the French toast: Bake the dish uncovered in the preheated oven for 35 to 40 minutes, or until the French toast is puffed up, golden brown on top, and the custard is set.
Serve: Allow the French toast casserole to cool slightly. Dust with optional powdered sugar, then serve warm for a rich, comforting breakfast or brunch.

Notes

The caramel layer adds a deliciously sweet and slightly crunchy base that resembles the classic brûlée topping from crème brûlée.
This recipe works best using thick, sturdy bread like brioche or challah to hold the custard without becoming mushy.
For best results, soak the bread overnight to maximize flavor absorption and custard texture.
Allowing the dish to sit at room temperature before baking helps it cook evenly and prevent cracking.
Leftovers can be refrigerated and gently reheated in the oven or microwave.