Overnight Crème Brûlée French Toast

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Imagine waking up to the luxurious scent of caramelized sugar and vanilla custard wafting through your kitchen. Overnight Crème Brûlée French Toast is the ultimate breakfast indulgence: thick slices of bread soaked in a rich, eggy custard, caramelized to golden perfection in the oven. It combines the elegance of crème brûlée with the homey comfort of French toast for a dish that feels both festive and soul-satisfying.

This recipe is a dream for holiday mornings, brunch parties, or simply treating yourself on a slow weekend. The best part? You prep everything the night before and simply bake in the morning. It delivers that burnt sugar crunch atop a custardy, buttery base, making each bite truly irresistible.

Ingredients for this Overnight Crème Brûlée French Toast

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 2 tablespoons corn syrup
• 1 loaf French bread or brioche, sliced into 1-inch thick pieces
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Powdered sugar (for garnish)
• Fresh strawberries or berries of choice (optional)

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Step 1: Prepare the Caramel Base

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup until smooth and bubbly. Pour the mixture evenly into a 9×13-inch baking dish, spreading it to cover the bottom.

Step 2: Arrange the Bread

Place the sliced bread in a single layer over the caramel mixture in the dish. You can slightly overlap the pieces, but aim to keep them even so they all soak up the custard.

Step 3: Make the Custard

In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, and salt until well combined. Slowly pour the custard over the bread slices, making sure each piece gets a generous coating.

Step 4: Chill Overnight

Cover the baking dish tightly with foil or plastic wrap and refrigerate overnight. This allows the bread to absorb the custard fully and ensures a rich, creamy texture once baked.

Step 5: Bake and Serve

The next morning, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature while the oven heats. Bake uncovered for 35–40 minutes or until the top is golden brown and the custard is set.

Let it cool slightly before serving. Dust with powdered sugar and serve with fresh strawberries or your favorite fruit. The caramel base will be bubbling and syrupy, creating a crème brûlée-like crust that’s absolutely divine.

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Frequently Asked Questions

How do I prevent the French toast from becoming soggy?

Make sure to use day-old or slightly dried-out bread. This helps it hold its shape while absorbing the custard without falling apart.

Can I use a different type of bread?

Absolutely. Brioche, challah, or Texas toast work beautifully. Just be sure the slices are thick and sturdy.

Can I make this dairy-free?

Yes, substitute the half-and-half with a mixture of full-fat coconut milk and almond milk. Use a vegan butter alternative as well.

Is this recipe sweet enough without syrup?

It sure is! The caramel base adds a rich sweetness. But feel free to drizzle with maple syrup or honey if you like it extra sweet.

What if I forget to prepare it overnight?

No worries. Let the bread soak for at least 30 minutes before baking. The result won’t be as custardy but still delicious.

Can I add spices to the custard?

Definitely. A pinch of cinnamon or nutmeg adds a lovely warm note that complements the caramel.

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