Description
This Overnight Crème Brûlée French Toast combines the decadence of crème brûlée with the comforting flavors of classic French toast. Soaked overnight in a rich caramel-like custard, this baked French toast emerges with a golden, caramelized top and soft, custardy inside. Perfect for holiday breakfasts or special brunches!
Ingredients
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1/2 cup unsalted butter
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1 cup brown sugar, packed
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2 tbsp corn syrup
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1 loaf French bread, cut into 1-inch slices
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Custard:
- 5 large eggs
- 1 1/2 cups whole milk
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional, for a hint of spice)
Instructions
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Make the Caramel Base: In a small saucepan over medium heat, melt the butter, brown sugar, and corn syrup. Stir until smooth and bubbling, about 3-4 minutes. Pour the mixture evenly into the bottom of a 9×13-inch baking dish.
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Arrange the Bread: Arrange the slices of French bread in a single layer over the caramel sauce, overlapping slightly if needed to fit.
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Prepare the Custard: In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, salt, and cinnamon (if using). Pour the custard mixture evenly over the bread slices, ensuring each piece is soaked.
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Chill Overnight: Cover the baking dish with plastic wrap and refrigerate overnight (or at least 4 hours) to allow the bread to absorb the custard.
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Bake: The next morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and let the dish sit at room temperature for 15 minutes. Bake, uncovered, for 35-40 minutes, or until the top is golden and the custard is set.
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Serve: Let the French toast cool for a few minutes before serving. Invert each slice so the caramel side is facing up. Serve warm, with fresh berries or a dusting of powdered sugar if desired.
Notes
- For added crunch, sprinkle coarse sugar on top during the last 10 minutes of baking for a brûlée-like crust.
- Try using brioche or challah bread for a softer texture.