Overnight Crème Brûlée French Toast Recipe
This Overnight Crème Brûlée French Toast recipe combines the richness of a classic crème brûlée custard with the comforting texture of baked French toast. The bread soaks overnight in a creamy mixture of eggs, milk, and warm spices, then is baked until golden and finished with a crisp caramelized sugar topping. Perfect for a special breakfast or brunch, it pairs beautifully with maple syrup for a sweet, indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 8 hours 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
Scale
Main Ingredients
- 1 loaf French bread, sliced 1-inch thick
- 5 large eggs
- 1 cup half-and-half
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar (plus extra for topping)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, cut into small pieces
- Maple syrup, for serving
Instructions
- Prepare the baking dish: Generously butter a 9×13-inch baking dish. Arrange the French bread slices in a single layer, slightly overlapping if necessary, to create an even base for the custard soak.
- Make the custard: In a large mixing bowl, whisk together the eggs, half-and-half, whole milk, vanilla extract, granulated sugar, cinnamon, and nutmeg until the mixture is smooth and thoroughly combined.
- Soak the bread: Pour the custard mixture evenly over the arranged bread slices, making sure every slice is well-coated. Gently press the bread down into the custard using a spatula or your hands to help it absorb the mixture fully.
- Refrigerate overnight: Cover the baking dish tightly with plastic wrap and place it in the refrigerator overnight. This allows the bread to soak up the custard flavors and soften thoroughly, giving the dish its custardy texture.
- Bake the French toast: Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and discard the plastic wrap. Dot the top of the custard-soaked bread with small pieces of butter and sprinkle a light layer of granulated sugar evenly over the top. Bake for 35 to 40 minutes, or until the French toast is puffed, set, and has a golden surface.
- Caramelize the sugar topping: Once baked, remove the dish from the oven and let it cool for several minutes. Sprinkle an even layer of granulated sugar on top of the French toast. Using a kitchen torch or your oven’s broiler setting, carefully caramelize the sugar until it forms a crisp, golden-brown crust reminiscent of crème brûlée.
- Serve: Allow the French toast to cool slightly before serving. Drizzle with maple syrup as desired and enjoy this decadent, custardy breakfast treat.
Notes
- Using a crusty French bread ensures the slices hold up well during soaking and baking without becoming too soggy.
- If you don’t have half-and-half, you can substitute with a mixture of equal parts whole milk and heavy cream.
- Make sure to use a kitchen torch carefully, or keep a close eye under the broiler to avoid burning the caramelized sugar topping.
- You can prepare this dish a day ahead to save time on the morning of serving.
- Leftovers can be refrigerated and gently reheated in the oven or toaster oven to preserve texture.
Keywords: overnight French toast, crème brûlée French toast, baked French toast, custard soaked bread, caramelized sugar topping, brunch recipes
