Crème Brûlée French Toast (Printable)

Overnight-soaked brioche with vanilla custard and caramelized sugar topping

# What You Need:

→ Bread

01 - 1 loaf (about 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 tbsp vanilla extract
07 - 1/4 tsp salt

→ Caramel Layer

08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar
10 - 2 tbsp corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# Steps:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour the 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, allowing slight overlap if necessary to fit all pieces snugly in the dish.
03 - Whisk together eggs, milk, cream, sugar, vanilla extract, and salt in a mixing bowl until completely smooth and well combined.
04 - Pour the custard evenly over the arranged bread. Gently press down on each slice to help absorb the liquid mixture.
05 - Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow the bread to fully absorb the custard.
06 - Preheat oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature while the oven heats.
07 - Bake uncovered for 30 to 35 minutes until the French toast is puffed, golden brown, and the custard is completely set.
08 - Remove from oven and let rest for 5 minutes before proceeding with the topping.
09 - Sprinkle granulated sugar evenly over the top. Using a kitchen torch, melt and caramelize the sugar until golden and crisp. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any remaining caramel sauce from the bottom of the dish over each portion.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but feels sophisticated enough for company
  • The overnight step means zero morning panic when you have guests
  • That satisfying crack when you hit the sugar crust never gets old
02 -
  • The bread must be slightly stale or dried out. Fresh bread will disintegrate into a soggy mess overnight.
  • Let the baked dish rest for 5 minutes before torching. This prevents the sugar from melting too quickly into the custard.
  • Your kitchen torch needs to be fully charged. There is nothing worse than a dying torch halfway through caramelizing.
03 -
  • Sprinkle cinnamon or orange zest into the custard for a seasonal twist
  • Place your empty baking dish in the oven while it preheats, then pour the hot caramel into the warm dish. This prevents the caramel from seizing.

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