If there’s one breakfast dish that makes me feel like I’m dining in a fancy café without leaving my kitchen, it’s this Overnight Crème Brûlée French Toast. It’s sweet, rich, and custardy with caramelized brown sugar and buttery goodness that soaks into every bite. The best part? All the work happens the night before, so you can simply wake up and bake.
I’ve made this recipe for family brunches, holiday mornings, and even lazy weekends when I want something special but don’t want to fuss in the morning. It never fails to impress, and I love how the house smells when it’s baking.
Why You’ll Fall in Love with This Recipe
- Make-ahead magic: Prep the night before and bake fresh in the morning.
- Perfectly caramelized: The brown sugar and butter turn into a luscious caramel layer.
- Custard-like texture: Every bite is soft, rich, and decadent.
- Crowd-pleaser: Whether it’s brunch for two or twelve, this dish is always a hit.
Ingredients You’ll Need
For the caramel base:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
For the French toast:
- 1 loaf French bread, sliced into 1-inch pieces (day-old bread works best)
- 5 large eggs
- 1 1/2 cups half-and-half or heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How I Make Overnight Crème Brûlée French Toast
1. Make the Caramel
I start by melting the butter in a small saucepan over medium heat. Once it’s melted, I stir in the brown sugar and corn syrup until smooth and glossy. I pour this delicious caramel mixture into a greased 9×13-inch baking dish.
2. Arrange the Bread
I layer the slices of French bread over the caramel, overlapping them just slightly.
3. Whisk the Custard
In a large bowl, I whisk together the eggs, half-and-half, vanilla, and salt until smooth. Then I pour this custard mixture evenly over the bread slices, making sure they’re all well coated.
4. Cover and Chill
I cover the dish with plastic wrap and refrigerate overnight. This step is key — the bread soaks up all that custard and becomes rich and flavorful.
5. Bake in the Morning
When morning comes, I preheat the oven to 350°F (175°C). I remove the dish from the fridge, let it sit for about 30 minutes to take off the chill, then bake for 35-40 minutes until the top is golden and puffed.
My Tips for Perfect Crème Brûlée French Toast
- Use slightly stale bread — it absorbs the custard better without getting soggy.
- Don’t skip the overnight step! It makes all the difference in texture and flavor.
- Want a little crunch? Sprinkle extra brown sugar on top before baking for a brûléed finish.
How I Love to Serve It
- A dusting of powdered sugar and fresh berries on top.
- A drizzle of warm maple syrup for extra sweetness.
- A hot cup of coffee or a mimosa on the side for the perfect brunch moment.
FAQs from My Kitchen
Q: Can I use other types of bread?
A: Absolutely. Brioche or challah work beautifully and make it even richer.
Q: How long can I store leftovers?
A: Leftovers will keep in the fridge for up to 3 days. Just reheat in the oven or microwave.
Q: Can I make this without corn syrup?
A: Yes, you can use honey or maple syrup as a substitute, but the texture will be slightly different.
Why This French Toast Will Be Your New Brunch Go-To
Every time I make this, people ask for the recipe. The caramel layer on the bottom becomes gooey and luxurious, the bread puffs up beautifully, and the custard is rich without being too heavy. Whether you’re serving it for Easter brunch, Christmas morning, or just a Saturday when you’re feeling fancy, this Overnight Crème Brûlée French Toast is pure comfort with a touch of elegance.
Overnight Crème Brûlée French Toast: A Decadent Breakfast Made Easy
Ingredients
- 2 cups unsalted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 4 teaspoons salt
- 8 slices of brioche or challah bread
- 4 large eggs
- 2 cups whole milk
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
Instructions
- In a saucepan over medium heat, melt the butter, brown sugar, and vanilla extract until combined.
- Pour the butter mixture into a greased 9×13 inch baking dish.
- Arrange the slices of bread on top of the butter mixture, overlapping them slightly.
- In a bowl, whisk together eggs, milk, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread, ensuring all pieces are soaked.
- Cover the dish with plastic wrap and refrigerate overnight.
- The next morning, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake for 30 minutes until golden and puffed.
- For the crème brûlée effect, sprinkle granulated sugar evenly over the top and use a kitchen torch to caramelize the sugar until golden brown.
- Serve warm with a drizzle of heavy cream if desired.
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