Description
Indulge in a luxurious twist on classic French toast with this Overnight Crème Brûlée French Toast Delight. Thick-cut brioche slices bathed in a rich custard, layered over a buttery caramel base, then baked to golden perfection. Finished with a crisp brûléed sugar topping, this elegant breakfast or brunch dish delivers creamy, sweet, and crunchy textures in every bite.
Ingredients
Scale
Caramel Base
- 4 tablespoons butter
- 3/4 cup brown sugar
Custard Mixture
- 8 slices day-old brioche (thick-cut)
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Topping
- 1/4 cup granulated sugar
Instructions
- Prepare Caramel Base: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add 3/4 cup of brown sugar and stir continuously until the mixture bubbles and thickens, about 2-3 minutes. Immediately pour this caramel evenly into a greased 9×13-inch baking dish to cover the bottom.
- Layer Brioche Slices: Arrange 8 thick slices of day-old brioche over the caramel in the baking dish, slightly overlapping to cover the surface.
- Make Custard Mixture: In a large mixing bowl, whisk together 6 large eggs, 1 cup heavy cream, 1 cup whole milk, 1 tablespoon vanilla extract, and 1 teaspoon salt until smooth and fully combined.
- Add Custard to Brioche: Pour the custard mixture evenly over the layered brioche slices in the baking dish, ensuring each piece is well soaked.
- Chill Overnight: Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or ideally overnight, allowing the brioche to absorb the custard fully.
- Preheat Oven and Warm Dish: About 30 minutes before baking, remove the dish from the fridge and let it come to room temperature. Preheat your oven to 350°F (175°C).
- Bake: Place the uncovered baking dish in the preheated oven and bake for 35–40 minutes until the top is puffed, golden, and set.
- Caramelize Sugar Topping: Remove the baked French toast and let it cool slightly. Evenly sprinkle 1/4 cup of granulated sugar over the top. Use a kitchen torch to caramelize the sugar for 1-2 minutes until crisp and golden brown.
- Serve: Allow it to cool just a bit before slicing into squares. Serve warm with maple syrup or fresh berries for a delightful indulgence.
Notes
- For best texture and flavor, use day-old brioche that is thick-cut to absorb the custard well without becoming too soggy.
- Ensure the caramel is poured quickly before it hardens to evenly coat the bottom of the baking dish.
- If you do not have a kitchen torch, you can place the dish briefly under a broiler to caramelize the sugar, but watch closely to avoid burning.
- Letting the dish sit out for 30 minutes before baking helps it bake evenly and reduces baking time variability.
- Leftovers can be refrigerated and gently reheated; topping with fresh brûléed sugar before serving maintains the crunchy finish.
