Overnight Crème Brûlée French Toast (Print Version)
# Ingredients:
→ Caramel Base
01 -
1/2 cup (1 stick) unsalted butter
02 -
1 cup packed brown sugar
03 -
2 tablespoons corn syrup
→ Main Ingredients
04 -
1 loaf French bread, sliced into 1-inch thick slices
→ Custard Mixture
05 -
5 large eggs
06 -
1 1/2 cups half-and-half
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon Grand Marnier or orange liqueur (optional)
09 -
1/4 teaspoon salt
# Instructions:
01 -
In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth. Pour the caramel mixture into a 9×13-inch baking dish, spreading it evenly over the bottom.
02 -
Arrange the slices of French bread in a single layer over the caramel base. You may need to overlap them slightly to fit.
03 -
In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, Grand Marnier (if using), and salt until well combined. Pour the custard mixture over the bread slices, ensuring they are evenly soaked.
04 -
Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight. This allows the bread to absorb the custard fully, enhancing the flavor and texture.
05 -
Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 20 minutes. Bake uncovered for 40-45 minutes, or until the French toast is puffed and golden brown. Let it cool for a few minutes before serving.
# Notes:
01 -
Perfect for special occasions or weekend brunch
02 -
Can be prepared the night before for easy morning baking