Go Back
Overnight Crème Brûlée French Toast

Overnight Crème Brûlée French Toast

Overnight Crème Brûlée French Toast combines the elegant sophistication of classic crème brûlée with comforting French toast convenience. This make-ahead breakfast features thick bread soaked in vanilla custard overnight, baked to golden perfection, and finished with caramelized sugar topping. Perfect for special occasions and stress-free entertaining.
Print Recipe Pin Recipe

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Kitchen torch or broiler
  • Sharp serrated knife
  • Plastic wrap
  • Fine-mesh sieve (optional)
  • Small saucepan
  • Rubber spatula

Ingredients
  

  • For the French Toast:
  • 8 thick slices brioche or challah bread 1-inch thick
  • 6 large eggs
  • 2 cups heavy cream
  • ½ cup whole milk
  • ⅓ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons butter cubed
  • For the Brûlée Topping:
  • ⅓ cup granulated sugar for caramelizing
  • 2 tablespoons brown sugar
  • Pinch of salt
  • Optional Garnish:
  • Fresh berries
  • Powdered sugar
  • Maple syrup

Instructions
 

  • Prepare the Baking Dish: Generously butter a 9x13 inch baking dish. Arrange bread slices in a single layer, slightly overlapping if necessary.
  • Make Custard Base: In a large bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until smooth and well combined.
  • Soak the Bread: Pour the custard mixture evenly over the bread slices, ensuring all pieces are well-coated. Gently press bread down to help absorption.
  • Overnight Rest: Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight, allowing the quick creme brûlée french toast to absorb the custard completely.
  • Preheat and Prepare: Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Dot the surface with cubed butter.
  • Bake: Bake uncovered for 35-45 minutes until golden brown, puffed, and set in the center. The internal temperature should reach 160°F.
  • Prepare Brûlée Topping: Mix granulated sugar, brown sugar, and salt. Sprinkle evenly over the hot baked French toast.
  • Caramelize: Using a kitchen torch, carefully caramelize the sugar until golden and bubbling. Alternatively, use the broiler for 1-2 minutes, watching carefully.
  • Serve: Let cool for 5 minutes to allow the sugar to harden, then serve immediately while the caramelized topping is crisp.

Notes

Use day-old bread for best absorption and texture
The custard should completely soak into the bread overnight
Don't skip the resting period at room temperature before baking
Quick creme brûlée french toast is best served immediately after torching
Internal temperature should reach 160°F for food safety