Overnight Crème Brûlée French Toast

5 from 1 vote

Overnight Crème Brûlée French Toast

Creamy, custardy, and topped with a crackly sugared finish, this Overnight Crème Brûlée French Toast is a comforting breakfast that makes mornings feel special.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: French

Keyword: Comfort Food, Make-ahead

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Baking Dish
Whisk

Ingredients

1 loaf French bread, sliced 1-inch thick (day-old bread works best)
5 large eggs room temperature if possible
1 cup half-and-half chilled
1 cup whole milk chilled
1 tsp vanilla extract
2/3 cup granulated sugar (plus extra for topping, about 2–3 tablespoons)
1/4 tsp ground cinnamon

Instructions

In a large mixing bowl, whisk together the eggs, half-and-half, whole milk, vanilla extract, granulated sugar, and ground cinnamon until well combined. Make sure the sugar is dissolved and the mixture is smooth.
Arrange the sliced French bread in a greased baking dish in a single layer or slightly overlapping. Pour the egg mixture evenly over the bread, pressing gently so each slice soaks up the custard. Cover the dish with plastic wrap and refrigerate overnight (at least 6–8 hours) so the bread fully absorbs the custard.
Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Remove the baking dish from the refrigerator and let it sit at room temperature for a few minutes while the oven heats.
Remove the plastic wrap and sprinkle additional granulated sugar evenly over the top of the soaked bread—this will help form a slightly caramelized surface as it bakes.
Bake for 35–40 minutes, or until the top is golden and the center is set but still slightly jiggly (it will continue to set as it cools). If the top browns too quickly, loosely tent with foil.
Let cool slightly before serving so the custard firms up a bit. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.

Notes

Use day-old or lightly stale French bread to absorb the custard without falling apart. For a brûlée effect, broil the top for 1–2 minutes at the end or sprinkle a thin layer of coarse sugar and use a kitchen torch briefly to caramelize.

Nutrition