Overnight Crème Brûlée Toast

This creamy overnight French toast brings the luxury of crème brûlée to your breakfast table with almost no morning effort. Each slice comes out perfectly custardy with a shatteringly crisp caramelized sugar top that will make everyone feel spoiled. If you love make-ahead brunch recipes, this one will become a go-to.

I remember the first time I made this for a holiday brunch and everyone literally stopped talking after the first bite. It instantly became the most-requested family breakfast for special occasions and cozy weekends.

Ingredients

• French bread: thick slices of crusty bread drink up the custard and result in the best texture thicker is better for this recipe
• Large eggs: create the richness and structure for the custard always check for firmness and a clean shell for freshness
• Half-and-half and Whole milk: this blend gives that lush mouthfeel you want in crème brûlée style French toast organic or local milk adds sweetness
• Vanilla extract: adds warmth and aroma real vanilla makes a difference if you can splurge
• Granulated sugar: sweetens both the custard and forms the brittle top superfine sugar caramelizes most evenly
• Ground cinnamon and Nutmeg: infuse gentle spice look for freshly ground for the most intense flavor
• Unsalted butter: dotted on top for a silky finish and helps brown the top choose high-quality butter for flavor
• Maple syrup for serving: rounds out the dessert-for-breakfast experience use pure maple for the best taste

Step-by-Step Instructions

Prepare Baking Dish:

Generously coat a 9 by 13 inch baking dish with butter making sure every corner is slicked to prevent sticking or burning Arrange the French bread slices so they fit in one layer with a little overlap if needed

Make the Custard:

In a large bowl whisk eggs half-and-half milk vanilla sugar cinnamon and nutmeg until completely smooth and the sugar is dissolved Use a large balloon whisk for best results

Soak the Bread:

Pour the custard mixture slowly and evenly over all the bread slices deep in the baking dish Gently press the bread with your hands or a spatula so each piece is fully soaked with the mixture

Chill Overnight:

Cover the entire baking dish tightly with plastic wrap pressing it right up to the bread if possible Place everything in the fridge for at least eight hours or up to twelve so the bread absorbs every bit of custard

Bake the French Toast:

Heat the oven to 350 degrees Fahrenheit Take the dish out of the fridge and remove the plastic wrap Scatter the cold butter pieces on top of the bread and sprinkle a thin even blanket of sugar over everything Bake for thirty five to forty minutes until the French toast is puffed up golden brown and the edges look set

Caramelize the Sugar Topping:

Remove the dish from the oven and let it sit for five to ten minutes Sprinkle another even layer of granulated sugar on top Using a kitchen torch or your oven broiler carefully melt and brown the sugar until it is crisp and glassy

Serve:

Allow the French toast to rest a few minutes before slicing Serve warm with maple syrup and add fresh fruit or whipped cream if you want a true treat

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My favorite part is watching the sugar bubble to glass under the broiler It takes me straight back to making torch-fired desserts with my grandmother when I was little Every time I caramelize the top it feels a bit magical and brings those memories right back to my kitchen

Storage Tips

Leftovers keep well in the refrigerator tightly covered for about two days You can reheat individual servings in a toaster oven or under the broiler for a few minutes to re-crisp the top If you want to freeze cut into portions and wrap well then rewarm straight from frozen in a low oven the texture holds up well

Ingredient Substitutions

If you do not have half-and-half use all whole milk for a lighter custard or combine heavy cream and milk for extra decadence Gluten free bread will also work but choose a sturdy kind Brown sugar can be swapped for all or part of the granulated sugar in the custard for a deeper caramel taste

Serving Suggestions

This French toast is already a showstopper with its caramel top but you can dress it up with fresh berries a dollop of whipped cream or a sprinkle of toasted pecans When making brunch for friends I usually set out bowls of fruit and nuts so everyone can customize their own

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Cultural And Historical Context

French toast goes back centuries as a way to use up stale bread The French name pain perdu means lost bread Crème brûlée gives this version its signature caramelized top which has roots in French cuisine The mashup brings Old World elegance to an easy American breakfast tradition

Recipe FAQs

→ Can I use a different type of bread?

Yes, brioche or challah are great alternatives for a richer texture, but any sturdy bread works well.

→ How do I achieve the caramelized sugar topping?

Sprinkle granulated sugar over the baked dish and use a kitchen torch or broiler to caramelize until golden and crisp.

→ Can this be prepared in advance?

Absolutely. Assemble the dish the night before and refrigerate, then bake and finish before serving.

→ How should leftovers be stored?

Refrigerate any remaining portions for up to 2 days. Reheat in the oven to preserve the texture.

→ What can I add for extra flavor?

Try adding a splash of orange zest, using brown sugar, or topping with fresh berries and whipped cream.