Description
Indulgent Overnight Crème Brûlée French Toast is a luscious brunch dish combining the rich custardiness of crème brûlée with the comforting texture of baked French toast. Made with thick slices of day-old brioche soaked in a creamy custard, baked to golden perfection, and topped with a caramelized sugar crust, this recipe offers an exquisite blend of sweet, creamy, and crispy textures ideal for a special weekend brunch.
Ingredients
Scale
French Toast Base
- 10 slices Brioche Bread (Thick slices, day-old preferred for better absorption)
- 4 Eggs (Vital for richness and structure)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Whole Milk (Alternative options can be used)
- 2 teaspoons Vanilla Extract (Pure vanilla recommended)
- 1 pinch Salt (Enhances sweetness)
Caramel Mixture
- 1/2 cup Brown Sugar (Adds caramel flavor)
- 3 tablespoons Butter (For richness and preventing sticking)
Topping
- 1/4 cup Granulated Sugar (For brûléed sugar crust)
- Maple Syrup (to taste, for drizzling)
- Fresh Berries (to taste, such as strawberries or blueberries)
Instructions
- Prepare Caramel Base: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in ½ cup of brown sugar until the mixture bubbles and thickens, about 2 minutes. Immediately pour this hot caramel mixture into a greased baking dish, spreading it evenly to form the base layer.
- Arrange Bread: Slice the day-old brioche bread into thick pieces and neatly lay them over the caramel layer in the baking dish, ensuring full coverage.
- Make Custard Mix: In a large bowl, whisk together 4 eggs, 1 cup of heavy cream, 1 cup of whole milk, 2 teaspoons of vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread: Pour the custard mixture evenly over the arranged brioche slices, allowing the bread to soak thoroughly.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight to let the bread fully absorb the custard.
- Preheat and Bake: Remove from the fridge 30 minutes prior to baking to reach room temperature. Preheat your oven to 350°F (175°C). Bake the French toast uncovered for 35-40 minutes until the custard is set and the top is golden brown.
- Caramelize Sugar Topping: After baking, evenly sprinkle ¼ cup of granulated sugar on top. Use a kitchen torch or place under the broiler briefly to caramelize the sugar, creating a classic brûlée crust. Watch carefully to prevent burning.
- Serve: Let the dish cool for 5 minutes before slicing. Serve warm, drizzled with maple syrup and garnished with fresh berries if desired for added flavor and color.
Notes
- Using day-old brioche is essential as it absorbs the custard better without falling apart.
- The caramel base adds a deep, sweet flavor and prevents sticking during baking.
- For a lighter option, half-and-half can replace heavy cream.
- If you don’t have a kitchen torch, use the oven broiler but watch closely to avoid burning the sugar.
- Allowing the dish to come to room temperature before baking improves even cooking.
- Leftovers can be refrigerated and gently reheated in a toaster oven to maintain crispness.
