Overnight Crème Brûlée French Toast
A delightful fusion of crème brûlée and French toast, this dish features custard-soaked bread with a caramelized sugar crust, perfect for brunch or special occasions.
Ingredients
For the custard and bread
- 1 loaf French bread, sliced 1-inch thick Use day-old or slightly stale bread for better absorption.
- 5 large eggs
- 1 cup half-and-half Can substitute with whole cream for a richer texture or almond milk for a dairy-free version.
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar Plus extra for topping.
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, cut into small pieces
For serving
- to taste Maple syrup For drizzling.
Instructions
Preparation
- Generously butter a 9×13-inch baking dish. Arrange the French bread slices in a single layer, slightly overlapping if necessary.
- In a large mixing bowl, whisk together the eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, and nutmeg until smooth and well-combined.
- Pour the custard mixture evenly over the bread slices, ensuring every slice is thoroughly coated. Use a spatula or your hands to gently press the bread into the custard.
- Cover the dish tightly with plastic wrap and refrigerate overnight to allow the bread to absorb the custard.
Baking
- Preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and discard the plastic wrap.
- Dot the bread with small pieces of butter and sprinkle a light layer of sugar over the top. Bake for 35-40 minutes, or until the French toast is puffed and golden.
- Once baked, let it cool slightly. Sprinkle an even layer of granulated sugar on top of the bread. Use a kitchen torch or the broiler setting in your oven to caramelize the sugar until it is golden and crisp.
- Allow the French toast to cool for a few minutes before serving. Drizzle with maple syrup and enjoy!
Notes
Garnish with fresh seasonal fruit, a dusting of powdered sugar, or whipped cream. Pairs wonderfully with crispy bacon or sausage. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F.