Overnight Crème Brûlée French Toast Recipe
This Overnight Crème Brûlée French Toast is a decadent breakfast treat that combines rich custard-soaked French bread with a crisp caramelized sugar topping. Prepared the night before and baked to golden perfection, it offers creamy custard textures with a delightful brûléed crust. Serve with maple syrup for the ultimate indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 8 hours 60 minutes (including overnight soaking)
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
French Toast
- 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
To Serve
- 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 a base for the custard.
- Make the custard: In a large mixing bowl, whisk together the eggs, half-and-half, whole milk, vanilla extract, 2/3 cup granulated sugar, ground cinnamon, and ground nutmeg until the mixture is smooth and fully combined.
- Soak the bread: Pour the custard mixture evenly over the arranged bread slices, making sure every piece is thoroughly coated. Gently press the bread into the custard using a spatula or your hands to ensure maximum absorption.
- Refrigerate overnight: Cover the baking dish tightly with plastic wrap and place it in the refrigerator overnight. This resting time allows the bread to soak up the custard fully, resulting in a creamy texture.
- Bake the French toast: Preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and take off the plastic wrap. Dot the top of the custard-soaked bread with small pieces of butter and sprinkle a light layer of granulated sugar over it. Bake for 35-40 minutes, or until the French toast is puffed up and golden brown.
- Caramelize the sugar topping: Once baked, take the dish out of the oven and let it cool slightly. Evenly sprinkle an extra layer of granulated sugar over the surface. Use a kitchen torch or your oven’s broiler setting to caramelize the sugar until it becomes golden and crisp, forming the signature crème brûlée crust.
- Serve: Allow the French toast to cool for a few minutes before serving. Drizzle generously with maple syrup and enjoy this rich, custardy breakfast delight.
Notes
- Using day-old French bread helps it soak the custard better without getting too soggy.
- If you don’t have a kitchen torch, the broiler setting in your oven works well to caramelize the sugar—watch closely to avoid burning.
- You can prepare the dish up to the baking step the night before, then bake fresh in the morning if preferred.
- For a dairy-free version, substitute half-and-half and whole milk with coconut milk or almond milk and use dairy-free butter.
