Crème Brûlée French Toast (Printable)

Overnight custard-soaked bread with caramel layer and crispy sugar topping

# What You Need:

→ Bread

01 - 1 loaf (about 1 pound) brioche or challah, sliced 3/4-inch thick

→ Custard

02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1/4 teaspoon salt

→ Caramel Layer

08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# Directions:

01 - In a small saucepan, melt the butter with brown sugar and corn syrup over medium heat, stirring constantly until smooth and bubbling. Pour the mixture into the bottom of a 9x13-inch baking dish and spread evenly across the surface.
02 - Place the bread slices in a single layer over the caramel, arranging them so they slightly overlap if necessary to fit the dish.
03 - In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until completely smooth and well combined.
04 - Pour the custard mixture evenly over the arranged bread slices. Gently press down on each piece of bread to help it absorb the liquid custard.
05 - Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow the bread to fully soak up the custard mixture.
06 - Preheat your oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature while the oven heats up.
07 - Bake uncovered for 30 to 35 minutes until the French toast is puffed and golden brown, and the custard is completely set.
08 - Remove the dish from the oven and allow it to cool for 5 minutes before proceeding to the caramelized topping.
09 - Sprinkle the granulated sugar evenly over the entire surface. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy golden crust. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • The overnight soak makes mornings effortless and the texture impossibly creamy
  • That crackling caramelized sugar crust transforms breakfast into something celebratory
02 -
  • Skipping the overnight refrigeration yields soggy, uneven French toast that breaks apart
  • Letting the dish come to room temperature before baking prevents the custard from separating
03 -
  • Let the baked dish cool 5 minutes before torching so the sugar adheres properly
  • Run a knife along the edges before serving to release the caramel cleanly

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