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Imagine waking up to the delicious aroma of warm buttery French toast with crème brûlée topping. Overnight Crème Brûlée French Toast will make an outstanding breakfast treat for special mornings, Sunday brunches, or holiday mornings. It is made with thick slices of bread soaked in a luscious custard, then baked until it reaches that wonderful golden brown. And to make life easier, the casserole is prepped the day before, which is particularly welcome on a lazy morning pastry. So let’s dive straight into the rich, indulgent mug!
Ingredients
For the Caramel Base:
- Unsalted butter (½ cup or 1 stick)
- Brown sugar (1 cup, packed)
- Corn syrup (2 tbsp)
For the French Toast:
- Challah, brioche, or French bread (1 loaf, sliced into 1-inch thick slices)
- Eggs (5 large)
- Half-and-half (1 ½ cups)
- Milk (½ cup)
- Granulated sugar (½ cup)
- Vanilla extract (1 tsp)
- Grand Marnier or orange juice (1 tbsp, optional)
- Salt (¼ tsp)
For Serving:
- Powdered sugar (optional, for dusting)
- Fresh berries, whipped cream, or maple syrup (optional)
Instructions
Step 1: Prepare the Caramel Base
In a small saucepan over medium heat, melt the butter, brown sugar, and corn syrup together, stirring constantly until the mixture is smooth and bubbling, about 3-5 minutes. Pour the caramel mixture into the bottom of a 9×13-inch baking dish, spreading it evenly to cover the entire base.
Step 2: Arrange the Bread Slices
Arrange the bread slices in a single layer over the caramel base in the baking dish. You may need to overlap the slices slightly to fit them all.
Step 3: Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, half-and-half, milk, granulated sugar, vanilla extract, Grand Marnier (or orange juice), and salt until well combined.
Step 4: Soak the Bread
Pour the custard mixture evenly over the bread slices, ensuring each piece is well-soaked. Press the bread slices gently to help them absorb the custard. Cover the baking dish with plastic wrap and refrigerate overnight, or for at least 6 hours.
Step 5: Bake the French Toast
Preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit at room temperature for about 15-20 minutes. Bake, uncovered, for 35-40 minutes, or until the top is golden brown and the custard is set.
Step 6: Serve and Enjoy
Allow the French toast to cool for a few minutes before serving. Dust with powdered sugar, and serve with fresh berries, whipped cream, or maple syrup if desired. Enjoy the rich, caramelized flavors of this decadent breakfast dish!
Serving and Storage Tips
The French toast must be served very hot, straight from the oven, with your favorite toppings and fruits, whipped cream or a little touch of maple syrup.
Any leftovers should be safely stored in an airtight container in the refrigerator for up to 3 days.
To heat the cold leftovers, put them in the pre-heated oven at 350 degrees F (175 degrees C) for about 10 to 15 minutes. Give a little more heat in quick intervals in the microwave until heated through.
Helpful Notes
To get a slightly less sweet product, decrease sugar quantities in the caramel or custard base.
If you want to make the dish dairy-free, change butter with a dairy-free alternative and milk products with plant-based matters.
Spices like cinnamon, nutmeg, and cardamom more feel than what to be quite an addition to the custard.
Tips from Well-Known Chefs
Ina Garten roots for old challah or brioche the next day—nothing beats this for textural resonance.
Martha Stewart suggested unwaveringly adding salt to the caramel base to help enhance its flavor.
However, Nigella Lawson says that the dish should be prepared the night before. She advises that the longer the bread sits, the more flavors it will have soaked up.
Frequently Asked Questions
Can I use a different type of bread?
Yes. Challah, brioche, or a thick French baguette, because they have soft and not so moist texture are great choices. A little older bread is preferred for this recipe.
How can I make this dish gluten-free?
By using gluten-free bread and by using corn syrup that is gluten-free.
On the same day, will I still be able to prepare this dish?
Yes. The bread should spend at least 1-2 hours soaking in the custard if you make it on the same day.
What do I do if I don’t have corn syrup?
You might just give a slightly different flavor by substituting honey or maple syrup for the corn syrup.
Can I put fruit in the French toast?
Oh, yes! Sliced bananas, berries, or even thinly sliced apples can be placed between the bread slices for a fruity twist.
How do I keep the French toast from being too moist?
Use slightly stale bread, do not soak very too much, and preheat the oven to maintain a beautiful, crispy top.
Can this dish be prepared in advance?
Definitely. Assemble even the night before, and bake it fresh the following day.
When is the French toast ready?
The upper surface is brown, and goopy goop custard begins to set. Penetration into the center with a cake tester, and if it is to emerge clean, you should already be looking for your orange juice.
How can I get a little fancier with this dish?
Add a splash of liqueur like Grand Marnier or Amaretto to the custard for that added zap-the additional flavor.
What goes well with this French toast?
You might as well serve this with a plate of fresh berries, soft syrup, obviously whipped cream, a sprinkle of powdered sugar, or a droplet of hot maple syrup.
Enjoy an Overnight Crème Brûlée French Toast for brunch, it’s an exquisite breakfast that immediately catches attention….
Overnight Crème Brûlée French Toast
Ingredients
- 1 cup unsalted butter melted
- 1.5 cups brown sugar packed
- 2 tbsp corn syrup
- 1 loaf brioche bread sliced into 1-inch thick slices
- 5 large eggs
- 1.5 cups half-and-half
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a saucepan over medium heat, melt butter with brown sugar and corn syrup, stirring until smooth. Pour mixture into a greased 9x13-inch baking dish.
- Arrange brioche slices in a single layer over the caramel mixture, slightly overlapping if needed.
- In a large bowl, whisk together eggs, half-and-half, vanilla, and salt until well combined.
- Pour the egg mixture evenly over the bread. Press down slightly to soak. Cover and refrigerate overnight.
- Preheat oven to 350°F (175°C). Uncover the dish and bake for 35–40 minutes, until golden and set.
- Let rest 5 minutes before serving. Invert slices if desired to showcase the caramel bottom.
