Description
This Overnight Crème Brûlée French Toast recipe features thick slices of brioche bread soaked in a rich custard mixture overnight and baked to golden perfection. Finished with a caramelized sugar crust on top, it offers a decadent and elegant breakfast or brunch treat that’s creamy inside with a satisfying crunchy topping.
Ingredients
Scale
Bread
- 8 thick slices brioche bread (about 1 inch thick)
Custard Mixture
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) milk
- 2 teaspoons vanilla extract
- 1/2 cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Topping
- About 1/4 cup (50 g) granulated sugar for caramelizing the top
Instructions
- Prepare the Bread: Grease a 9×13 inch baking dish and arrange the 8 thick slices of brioche bread evenly inside it.
- Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, milk, vanilla extract, brown sugar, ground cinnamon, and salt until fully combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the brioche slices, ensuring each piece is thoroughly soaked with the custard.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap and place it in the refrigerator overnight or for at least 4 hours to allow the custard to fully penetrate the bread.
- Bake the French Toast: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the French toast for 35 to 40 minutes until the top is golden brown and the custard is set.
- Caramelize the Top: Once baked, sprinkle granulated sugar evenly over the top of the French toast. Use a kitchen torch to caramelize the sugar until it forms a crisp, brûléed crust. If a torch is unavailable, you can briefly broil it in the oven watching carefully to avoid burning.
- Serve: Allow the French toast to cool slightly before serving so the crust hardens. Enjoy warm for a rich, creamy breakfast with a crunchy caramelized topping.
Notes
- For best results, use thick-cut brioche bread for a rich and tender crumb.
- Covering and soaking the bread overnight allows it to fully absorb the custard, resulting in a creamy texture.
- If you don’t have a kitchen torch, caramelize the sugar under a broiler but watch closely to prevent burning.
- Adjust the cinnamon and vanilla extract to your taste preference.
- This recipe serves 8 and can be doubled easily for larger groups.
