Description
This Overnight Crème Brûlée French Toast is a decadent breakfast casserole combining thick slices of brioche or challah bread soaked overnight in a rich custard, baked with a luscious caramelized brown sugar and butter base. The result is a golden, puffed, and creamy delight that’s perfect for leisurely weekend mornings or special occasions.
Ingredients
Scale
Caramel Base
- 1 cup packed brown sugar
- 0.5 cup unsalted butter
- 2 tablespoons light corn syrup
Bread Layer
- 1 loaf brioche or challah bread, sliced thick
Custard Mixture
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
For Serving (Optional)
- Powdered sugar
Instructions
- Make the caramel base: In a saucepan over medium heat, melt the unsalted butter with the brown sugar and light corn syrup, stirring continuously until the mixture is smooth and well combined. Carefully pour this hot caramel into a greased 9×13-inch baking dish and spread it evenly to cover the bottom.
- Arrange the bread: Layer the thick slices of brioche or challah bread over the caramel in a single layer. Slightly overlap the slices if necessary to cover the surface evenly.
- Prepare the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and salt until fully blended and smooth.
- Soak the bread: Pour the custard mixture evenly over the bread slices, pressing down gently to ensure that all pieces absorb the custard. Cover the dish tightly with foil and refrigerate overnight to allow the bread to soak and the flavors to meld.
- Preheat and rest: The next morning, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit at room temperature for about 20 minutes to take the chill off.
- Bake covered: Bake the French toast casserole covered with foil for 30 minutes. This initial baking ensures even cooking and custard set.
- Bake uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the casserole is puffed, golden on top, and set in the center.
- Rest and serve: Let the dish rest for about 5 minutes before serving. You may invert portions onto plates so that the caramel side is on top or serve directly from the baking dish. Dust with powdered sugar if desired and enjoy with fresh berries or whipped cream for a balanced richness.
Notes
- Use day-old bread for best texture as it soaks the custard without becoming too mushy.
- Fresh berries or whipped cream complement the rich caramel base and add a fresh contrast.
- This dish can be prepared the night before for a stress-free breakfast or brunch.
