Overnight Crème Brûlée French Toast (Print version)
A make-ahead French toast bake with rich vanilla custard, thick bread, and a buttery caramel layer that bubbles up in the oven.
# Ingredients:
For the caramel layer
01 -
1/2 cup (113 g) unsalted butter
02 -
1 cup (200 g) packed light brown sugar
03 -
2 tablespoons light corn syrup or maple syrup
For the French toast
04 -
1 loaf (about 14 oz or 400 g) brioche, challah, or French bread, cut into 1-inch slices
05 -
5 large eggs
06 -
1 1/2 cups (360 ml) half-and-half
07 -
1/2 cup (120 ml) whole milk
08 -
2 teaspoons vanilla extract
09 -
1 teaspoon finely grated orange zest or 1 tablespoon orange liqueur, optional
10 -
1/4 teaspoon fine salt
11 -
2 tablespoons turbinado sugar
For serving
12 -
Fresh berries, optional
13 -
Lightly whipped cream, optional
# Instructions:
01 -
Butter a 9 x 13-inch baking dish. Melt the butter, brown sugar, and corn syrup in a small saucepan over medium heat, stirring for 3-4 minutes until smooth and glossy. Pour into the dish and spread evenly.
02 -
Arrange the bread slices over the caramel in a snug single layer. Trim pieces as needed to fill gaps without stacking too heavily.
03 -
Whisk the eggs, half-and-half, milk, vanilla, orange zest or liqueur if using, and salt until fully combined with no visible egg streaks.
04 -
Pour the custard evenly over the bread. Cover tightly and refrigerate for at least 8 hours or overnight.
05 -
Remove the pan from the refrigerator while the oven heats to 350°F. Bake uncovered for 35-40 minutes, until puffed, golden, and set in the center.
06 -
Sprinkle the top with turbinado sugar. Broil for 1-2 minutes or torch just until the sugar melts and darkens in spots. Rest for 5 minutes, then serve warm with berries or whipped cream.
# Good to know:
01 -
Chill time is at least 8 hours and is not included in the prep or cook time.
02 -
Serve warm for the best custardy texture and caramel sauce.
03 -
No syrup is needed because the caramel layer is already sweet.