Overnight Crème Brûlée French Toast Recipe
Wake up to a decadent, custard‑soaked brioche breakfast crowned with a crackling brûlée crust—this Overnight Crème Brûlée French Toast Recipe is the ultimate make‑ahead brunch that blends creamy richness with crisp caramelized sugar for an unforgettable morning treat.
Ingredients
- 8 –10 thick slices brioche about 1½ lb
- 6 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar plus 2–3 Tbsp extra for topping
- ¼ cup pure maple syrup or honey
- 2 tsp pure vanilla extract
- ½ tsp kosher salt
- Zest of 1 lemon optional
Instructions
- Whisk Custard: In a large bowl, whisk 6 eggs with ½ cup granulated sugar until pale. Stir in 2 cups heavy cream, 1 cup milk, ¼ cup maple syrup, vanilla, salt, and lemon zest.
- Assemble & Soak: Layer brioche in a 9×13" dish. Pour custard over, pressing slices gently to submerge. Cover and refrigerate at least 8 hours or overnight.
- Bake: Preheat oven to 350 °F. Remove cover, blot any excess moisture, and bake 35–45 minutes until custard is set but still slightly wobbly in center.
- Caramelize: Let rest 10 minutes. Evenly sprinkle 2–3 Tbsp granulated (or turbinado) sugar over top. Use a kitchen torch to melt and caramelize until golden and crisp (or broil 1–2 minutes, watching closely).
- Serve Immediately: Cut into squares or triangles and garnish as desired.
Notes
- Bread Choice: Day‑old brioche prevents sogginess; challah can be substituted.
- Flavor Variations: Add ground cinnamon, nutmeg, or 2 Tbsp orange liqueur to the custard. Fold in berries or chocolate chips before baking.
- Storage: Unbaked, covered, in fridge up to 24 hours. Baked portions in an airtight container for up to 3 days.
- Reheating: Warm in a 325 °F oven (8–10 minutes) to recrisp the sugar crust. Avoid microwaving, which softens caramel.