Description
This Overnight Crème Brûlée French Toast offers a decadent, custard-like center with a crackly caramelized top, mimicking the classic dessert. It’s a make-ahead breakfast that requires minimal effort for maximum indulgence.
Ingredients
Scale
- 6 cups thick-cut brioche or challah bread, day-old or slightly stale, cut into 1-inch cubes
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 cups heavy cream
- 1 cup whole milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- Maple syrup, for serving (optional)
- Fresh berries, for serving (optional)
- Whipped cream, for serving (optional)
Instructions
- Prepare the Caramel Base: In a saucepan over medium heat, melt the butter with brown sugar until smooth and bubbling. Pour this mixture evenly into the bottom of a 9×13 inch baking dish.
- Arrange the Bread: Place the bread cubes evenly over the caramel mixture in the baking dish.
- Make the Custard: In a large bowl, whisk together the heavy cream, whole milk, eggs, vanilla extract, salt, and cinnamon (if using) until well combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are coated. Gently press down on the bread to help it absorb the custard.
- Chill Overnight: Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish.
- Bake for 35-45 minutes, or until the top is golden brown and the custard is set. The caramel at the bottom should be bubbly and caramelized.
- Serve: Let the Overnight Crème Brûlée French Toast cool slightly for about 10 minutes before serving. Invert the dish onto a serving platter to transfer the French toast and caramel. Serve warm with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Notes
- Using day-old or slightly stale bread is crucial for the best texture, as it absorbs the custard without becoming mushy.
- Ensure the custard fully soaks into the bread overnight for a rich, custard-like center.
- For a crispier top, you can briefly broil the French toast for the last minute or two of baking, watching carefully to prevent burning.
- If you don’t have brioche or challah, French bread or Texas toast can be used, but the texture might differ slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8th of the dish)
- Calories: Approximately 500-600 (will vary based on specific ingredients)
- Sugar: Approximately 30-40g
- Sodium: Approximately 300-400mg
- Fat: Approximately 30-40g
- Saturated Fat: Approximately 18-25g
- Unsaturated Fat: Approximately 12-15g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 2-3g
- Protein: Approximately 12-15g
- Cholesterol: Approximately 150-200mg