Overnight Crème Brûlée French Toast Recipe

Introduction

This Overnight Crème Brûlée French Toast is a decadent twist on a classic breakfast favorite. Rich custard-soaked challah or brioche bread bakes to golden perfection, creating a creamy, sweet treat that’s perfect for weekend brunch or special occasions.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons light corn syrup
• 1 loaf of challah or brioche bread, sliced 1/2 inch thick
• 5 large eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon Grand Marnier or orange liqueur (optional)
• 1/4 teaspoon salt
• 1/4 cup granulated sugar for caramelizing (optional)

Instructions

1. Step 1: In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth. Pour this mixture into a 9×13 inch baking dish.
2. Step 2: Arrange the bread slices in a single layer over the butter and brown sugar mixture. Trim the bread if needed to fit the dish.
3. Step 3: In a large bowl, whisk together the eggs, half-and-half, vanilla extract, Grand Marnier (if using), and salt until fully combined.
4. Step 4: Pour the egg mixture evenly over the bread slices. Gently press the bread down so it absorbs the custard.
5. Step 5: Cover the dish with plastic wrap and refrigerate overnight, or for at least 8 hours.
6. Step 6: Preheat the oven to 350°F (175°C). Remove the plastic wrap and let the dish sit at room temperature while the oven heats.
7. Step 7: Bake for 35-40 minutes until puffed and golden brown. Let rest a few minutes before serving. For a classic brûlée finish, sprinkle granulated sugar on top and caramelize it with a kitchen torch until golden and crisp.

Tips & Variations

• Use day-old challah or brioche for better custard absorption without turning soggy.
• Substitute maple syrup or honey for the corn syrup if desired.
• For a dairy-free option, replace half-and-half with coconut milk or almond milk.
• If you don’t have a kitchen torch, briefly broil the sugar on top to caramelize it but watch closely to avoid burning.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. If you caramelized the top, you may want to add fresh sugar and torch again before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche and challah are ideal because of their rich texture, but you can use any thick, sturdy bread like French bread or Texas toast for a similar result.

Do I have to use Grand Marnier?

No, the Grand Marnier adds a subtle orange flavor but is optional. You can omit it or substitute with orange zest or another liqueur if you prefer.

Overnight Crème Brûlée French Toast Recipe

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This Overnight Crème Brûlée French Toast combines rich custardy flavors with the classic comfort of French toast. Made by soaking challah or brioche bread overnight in a creamy egg mixture, then baked to golden perfection and optionally topped with a caramelized sugar crust for a delightful, indulgent breakfast or brunch treat.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 8 hours 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Caramel Base

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons light corn syrup

French Toast

• 1 loaf of challah or brioche bread, sliced 1/2 inch thick
• 5 large eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon Grand Marnier or orange liqueur (optional)
• 1/4 teaspoon salt
• 1/4 cup granulated sugar for caramelizing (optional)

Instructions

1. Prepare the caramel base: In a small saucepan, melt the butter over medium heat. Add the brown sugar and light corn syrup, stirring continuously until the sugar is completely dissolved and the mixture is smooth. Pour this warm caramel mixture evenly into a 9×13 inch baking dish.
2. Arrange the bread: Layer the challah or brioche slices in a single layer over the caramel base in the baking dish. Trim the bread slices if necessary to fit the dish snugly.
3. Mix custard: In a large mixing bowl, whisk together the eggs, half-and-half cream, vanilla extract, Grand Marnier (if using), and salt until the mixture is uniform and smooth.
4. Soak the bread: Pour the custard mixture evenly over the bread slices. Gently press down on the bread to ensure it absorbs the custard evenly.
5. Chill overnight: Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the bread to soak thoroughly.
6. Preheat and prepare to bake: The next day, preheat the oven to 350°F (175°C). Remove the plastic wrap and let the dish sit at room temperature while the oven heats up.
7. Bake the French toast: Place the baking dish in the preheated oven and bake for 35 to 40 minutes or until the French toast is puffed up and golden brown.
8. Optional caramelized topping: After baking, let the French toast rest for a few minutes. Sprinkle the top evenly with granulated sugar and use a kitchen torch to caramelize the sugar until golden and crisp for a brûlée finish.

Notes

• This recipe is best prepared with challah or brioche bread due to their soft, rich texture which absorbs the custard well.
• For a non-alcoholic version, omit the Grand Marnier or substitute with orange extract.
• The caramelized sugar topping is optional but adds a delightful brûlée crust enhancing both texture and flavor.
• Make sure to press the bread firmly into the custard to maximize absorption and flavor.
• Letting it sit at room temperature before baking ensures even cooking.

Keywords: Overnight French Toast, Crème Brûlée French Toast, Baked French Toast, Challa French Toast, Brioche French Toast, Breakfast Dessert