Description

This Overnight Crème Brûlée French Toast is a decadent breakfast or brunch recipe! Featuring a rich caramel base, fluffy custard-soaked bread, and optional toppings like fresh berries and powdered sugar, it’s the perfect make-ahead dish for a crowd.

Ingredients

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For the Caramel Base:

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

For the French Toast:

1 loaf French bread or brioche, cut into 1-inch slices
5 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For Topping (Optional):

Powdered sugar
Fresh berries
Maple syrup

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Instructions

Make the Caramel Base:

In a medium saucepan, melt butter over medium heat. Add brown sugar and corn syrup, stirring until the mixture is smooth and bubbly (about 2–3 minutes).
Pour the caramel mixture into the bottom of a greased 9×13-inch baking dish.

2. Assemble the French Toast:

Layer the slices of French bread over the caramel base, slightly overlapping as needed.
In a large mixing bowl, whisk together eggs, milk, cream, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Pour the custard mixture evenly over the bread slices, ensuring all pieces are soaked.

3. Refrigerate Overnight:

Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or overnight.

4. Bake:

Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes.
Bake uncovered for 40–45 minutes, or until the top is golden brown and the custard is set.

5. Serve:

Let the French toast cool for 5 minutes before serving. Dust with powdered sugar and top with fresh berries or drizzle with maple syrup for an extra indulgent touch.

Notes

For extra flavor, sprinkle a little more cinnamon and nutmeg over the top before baking.
To make this dish ahead of time, assemble everything the night before for a stress-free morning.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.