Overnight Crème Brûlée French Toast (Print Version)
Decadent overnight French toast with creamy custard and a crisp caramel topping—an elevated breakfast treat.
# Ingredients:
→ Main
01 -
1 loaf French bread, sliced into 2.5 cm thick pieces
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5 large eggs
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240 ml half-and-half
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240 ml whole milk
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1 teaspoon vanilla extract
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133 g granulated sugar, plus extra for topping
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0.25 teaspoon ground cinnamon
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0.25 teaspoon ground nutmeg
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56 g unsalted butter, cut into small pieces
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Maple syrup, for serving
# Steps to Follow:
01 -
Generously butter a 23 x 33 cm baking dish. Arrange the bread slices in a single layer, overlapping slightly if needed.
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In a large mixing bowl, whisk together eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, and nutmeg until thoroughly blended.
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Pour the custard evenly over the bread slices, ensuring each slice is coated. Gently press bread into the custard to maximize absorption.
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Cover the dish securely with plastic wrap. Chill in the refrigerator overnight to allow the bread to absorb the custard.
05 -
Preheat oven to 175°C. Remove dish from the fridge and discard the plastic wrap. Dot bread with pieces of butter and lightly sprinkle sugar over the top. Bake for 35-40 minutes, or until puffed and golden.
06 -
Let the dish cool slightly. Sprinkle a thin layer of granulated sugar over the surface. Use a kitchen torch or oven broiler to caramelize the sugar until crisp and golden.
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Allow to cool for several minutes before serving. Drizzle with maple syrup and enjoy.
# Additional Notes:
01 -
For enhanced depth, substitute brown sugar for part or all of the granulated sugar in the custard.
02 -
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
03 -
Enhance presentation by adding fresh fruit or a dollop of whipped cream before serving.