Crème Brûlée French Toast (Printable)

Overnight brioche with vanilla custard and caramelized sugar crust

# What You Need:

→ Bread

01 - 1 loaf (approximately 1 lb) brioche or challah, sliced 3/4-inch thick

→ Custard

02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1/4 teaspoon salt

→ Caramel Layer

08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar, packed
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# How-To:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour caramel mixture into the bottom of a 9x13-inch baking dish and spread evenly across the surface.
02 - Place bread slices in a single layer over the caramel, arranging them slightly overlapping if necessary to fit the entire batch in the dish.
03 - Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and well combined.
04 - Pour the custard mixture evenly over all bread slices. Gently press down on each piece of bread to help it absorb the liquid mixture.
05 - Cover the baking dish tightly with plastic wrap. Refrigerate for 8 to 12 hours to allow the bread to fully soak up the custard.
06 - Remove the dish from the refrigerator and let it sit at room temperature while the oven preheats to 350°F.
07 - Bake uncovered for 30 to 35 minutes until the top is puffed and golden brown, and the custard is completely set.
08 - Remove from the oven and let the dish rest for 5 minutes before proceeding with the topping.
09 - Sprinkle granulated sugar evenly over the entire surface. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • Overnight prep means you just pop it in the oven when guests arrive
  • The caramel layer on the bottom creates a self saucing effect
  • That brûléed top makes everyone feel like they are eating at a restaurant
02 -
  • Do not skip the overnight rest or the bread will not absorb enough custard
  • The caramel layer will be extremely hot when it first comes out of the oven
  • Broiling the sugar works but watch it like a hawk since it burns fast
03 -
  • Use a kitchen torch if you have one since broiling can create hot spots
  • Brioche from the bakery section works better than sandwich bread

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