Description

Overnight Crème Brûlée French Toast is a luxurious, make-ahead breakfast casserole perfect for special occasions. Thick slices of brioche or challah soak overnight in a rich vanilla custard and rest atop a buttery caramel base. The next morning, the casserole bakes up golden and creamy, then gets a signature brûléed sugar topping for irresistible crunch. It’s indulgent, easy, and ideal for brunches or holiday mornings.

Ingredients

For the Caramel Base

1/2 cup unsalted butter
1 cup brown sugar
2 tablespoons light corn syrup

For the French Toast

5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 loaf brioche or challah, cut into thick slices

For the Crème Brûlée Topping

1/4 cup granulated sugar

Optional Toppings

Maple syrup
Fresh berries
Powdered sugar
Whipped cream

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Instructions

Prepare the Caramel Base: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup, whisking until the mixture is smooth and the sugar has fully dissolved. Pour the caramel evenly into the bottom of a greased 9×13-inch baking dish and set aside.
Layer the Bread: Arrange the sliced brioche or challah bread in a single layer over the caramel base. Slightly overlap the slices if needed to fit all the bread neatly.
Make the Custard: In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, ground cinnamon, and salt until thoroughly combined. Pour the custard evenly over the bread, ensuring each slice is well saturated. Gently press the bread down to help it soak up the mixture.
Refrigerate Overnight: Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight. This resting time allows the bread to fully absorb the custard mixture for a rich, creamy texture.
Bake: 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 and the custard is set but still slightly soft in the center.
Create the Crème Brûlée Topping: After baking, sprinkle the granulated sugar evenly over the top of the French toast. Caramelize the sugar using a kitchen torch for the classic brûlée effect, or place the dish under a broiler for 1-2 minutes until the sugar melts and forms a crisp, golden topping. Watch closely to prevent burning.
Serve: Cut the French toast into squares and serve warm. Add your favorite toppings such as maple syrup, fresh berries, powdered sugar, or whipped cream for an extra special touch.

Notes

For best texture, use day-old or slightly stale bread—this helps the slices stay intact after soaking.
If you don’t have a kitchen torch, use your oven’s broiler to caramelize the sugar topping.
You can substitute whole milk for half-and-half for a lighter version, but the custard will be less rich.
This recipe can be halved and baked in an 8×8-inch dish for smaller gatherings.
Prepare ahead—the assembled casserole can be refrigerated up to 24 hours before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 410
Sugar: 26g
Sodium: 260mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 53g
Fiber: 2g
Protein: 8g
Cholesterol: 155mg