Description
Overnight Crème Brûlée French Toast perfect for brunch! Made with brioche, eggs, cream, vanilla, and sugar. Indulge in this decadent treat.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed brown sugar
- 2 tablespoons (30ml) pure maple syrup
- 1 loaf (16oz/450g) brioche or challah bread, cut into 1-inch thick slices
- 6 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons (25g) granulated sugar (for sprinkling)
Instructions
- Step 1: Create the Caramel Base In a small saucepan over medium heat, melt the butter completely. Add the brown sugar and maple syrup, whisking continuously until the mixture becomes smooth and the sugar has dissolved, about 3-4 minutes. Immediately pour this caramel mixture into a 9×13-inch baking dish, spreading it evenly across the bottom. This will become your crackly brûlée topping once the dish is inverted.
- Step 2: Arrange the Bread Carefully arrange the bread slices in a slightly overlapping pattern over the caramel layer. Depending on your bread size and dish, you might need to trim some pieces to fit snugly. For the most attractive presentation, use the most uniform, beautiful slices on the bottom (which will become the top when served). Press gently to ensure good contact with the caramel mixture.
- Step 3: Prepare the Custard In a large bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until completely combined. Make sure no streaks of egg remain—this ensures a silky, consistent custard. Pour this mixture slowly and evenly over the bread, making sure to coat each slice. Gently press down on the bread to help absorption.
- Step 4: Overnight Soak Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours is fine). This resting period is essential—it allows the bread to fully absorb the custard, resulting in that signature texture contrast between the crisp exterior and custardy interior that makes Overnight Crème Brûlée French Toast so special.
- Step 5: Baking When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator while the oven preheats, allowing it to warm slightly. Bake uncovered for 35-40 minutes until the French toast is puffed, golden brown, and set in the center. In the final 5 minutes, sprinkle the granulated sugar evenly over the top and return to the oven to create that brûlée effect.
- Step 6: Serving Let the Overnight Crème Brûlée French Toast rest for 5-10 minutes after baking. To serve, you can either cut portions directly from the dish, or for a spectacular presentation, carefully invert the entire dish onto a large serving platter, allowing the caramelized bottom to become the gloriously golden top. Serve immediately while still warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 32g
- Sodium: 407mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 212mg