Craving a restaurant-quality breakfast without the morning stress? This Overnight Crème Brûlée French Toast delivers pure indulgence with minimal effort. It’s a brilliant combination of two beloved dishes—classic French toast and rich crème brûlée—baked together to form a luxurious, caramel-coated breakfast casserole. Perfect for holidays, weekend brunches, or impressing house guests, this dish allows you to do the prep the night before and simply pop it into the oven the next morning.
This version features thick slices of buttery brioche soaked in a silky custard and nestled on top of a homemade brown sugar caramel base. As it bakes, the caramel turns into a luscious glaze while the custard transforms the bread into a soft, creamy interior with a golden brown top. And the best part? You can even add a torched sugar crust for that signature crème brûlée crackle.
Whether you’re cooking for your family or hosting a group brunch, this easy, make-ahead recipe takes all the pressure off and brings full flavor to your table.
Ingredients and Preparation
Here’s everything you need to get started. Use quality ingredients for best results.
Caramel Base:
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- 2 tablespoons light corn syrup (helps keep the caramel smooth and glossy)
Custard Soak:
- 5 large eggs
- 1 ½ cups half-and-half (or mix ¾ cup heavy cream and ¾ cup whole milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Bread:
- 1 loaf (12–14 ounces) of day-old brioche or challah bread, sliced into 1-inch thick slices
- Note: Slightly stale bread works best as it soaks up the custard without getting mushy.
Optional for Serving:
- Granulated sugar for caramelizing the top
- Maple syrup
- Fresh berries (strawberries, blueberries, raspberries)
- Lightly sweetened whipped cream
Step-by-Step Instructions
- Make the Caramel Base:
- In a medium saucepan over medium heat, melt ½ cup of unsalted butter.
- Add 1 cup brown sugar and 2 tablespoons light corn syrup. Stir constantly until smooth and bubbly (about 3–4 minutes).
- Pour the hot caramel mixture into a greased 9×13-inch baking dish, spreading evenly to cover the bottom.
- Add the Bread Slices:
- Arrange the brioche or challah slices in a single layer over the caramel base.
- Slightly overlap the slices if needed to fit the dish fully.
- Prepare the Custard:
- In a large bowl, whisk together 5 eggs, 1 ½ cups half-and-half, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Whisk until smooth and fully combined.
- Soak the Bread:
- Slowly pour the custard mixture over the arranged bread slices, making sure all pieces are evenly soaked.
- Lightly press the bread down with a spatula to help it absorb the liquid.
- Cover and Refrigerate Overnight:
- Cover the dish tightly with plastic wrap or foil.
- Refrigerate for at least 8 hours or overnight to allow the bread to fully absorb the custard.
- Bake in the Morning:
- Remove the dish from the fridge and let it sit at room temperature for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Uncover and bake for 35–40 minutes, or until the top is golden brown and the custard is fully set.
- Optional Crème Brûlée Finish:
- If you want to mimic the signature crunch of crème brûlée, sprinkle a light, even layer of granulated sugar over the surface after baking.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Alternatively, place under the broiler for 2–3 minutes, watching carefully to prevent burning.
- Serve:
- Let the dish cool for 5–10 minutes.
- Slice and serve warm.
- Drizzle with maple syrup, top with fresh berries, or add whipped cream as desired.
Beginner Tips and Notes
- Use the Right Bread: Brioche and challah are ideal due to their rich texture and flavor. Avoid soft sandwich bread, which can get too soggy.
- Slightly Stale is Best: Bread that’s a day or two old holds its shape better and absorbs custard more effectively.
- Soak Thoroughly: Make sure each slice is fully soaked with custard to avoid dry spots. Press gently with a spatula if needed.
- Grease the Pan Well: This prevents sticking and makes cleanup easier, especially with the caramel base.
- Don’t Skip the Overnight Chill: This resting time is crucial to allow the flavors to meld and the texture to set properly.
- Let it Rest Before Baking: Taking the dish out of the fridge 30 minutes before baking ensures even cooking and prevents a cold center.
- Use a Torch for Crisp Top: A kitchen torch gives you the best control for caramelizing the sugar on top without burning it. If you don’t have one, use the broiler carefully.
Serving Suggestions
This dish is indulgent on its own, but these extras can elevate the experience:
- With Maple Syrup: A drizzle adds moisture and warmth to each serving.
- Fresh Berries: The tartness of raspberries or the sweetness of strawberries balances the richness.
- Whipped Cream: Add a creamy, airy contrast to the custardy texture.
- Dusting of Powdered Sugar: For a finishing touch and elegant look.
- Hot Beverages: Pair with strong coffee, chai, or a cappuccino for a complete brunch.
- Savory Side Dish: Serve alongside a fresh green salad or scrambled eggs to balance the sweetness.
- Holiday Brunch Spread: Add to a table with fruit salad, breakfast sausage (chicken or beef), and juice for a festive breakfast buffet.
Engagement Features
Tried this recipe? Let us know how it went! Did you customize it with your own twist—maybe added cinnamon, swapped in different bread, or served it with a unique topping? We’d love to hear your version in the comments.
What other overnight breakfast recipes do you want to see next? Share your ideas or ask questions below, and if you enjoyed this recipe, consider passing it on to fellow brunch lovers. Let’s make mornings more delicious together.
