Description
Indulgent Overnight Crème Brûlée French Toast is a decadent brunch dish that combines the rich, creamy texture of crème brûlée with the comforting sweetness of French toast. This recipe features day-old brioche soaked in a custard mixture overnight, baked with a caramel base, and finished with a crisp brûléed sugar crust, perfect for a special morning treat.
Ingredients
Scale
Main Ingredients
- 10 slices Brioche Bread (Thick slices, use day-old for better absorption)
- 4 Eggs (Vital for richness and structure)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Whole Milk (Alternative options can be used)
- 2 teaspoons Vanilla Extract (Pure vanilla recommended)
- 1 pinch Salt (Enhances sweetness)
For Caramel Base
- 3 tablespoons Butter (For richness and preventing sticking)
- 1/2 cup Brown Sugar (Adds caramel flavor)
For Topping
- 1/4 cup Granulated Sugar (For brûléed sugar crust)
- Maple Syrup (to taste, for drizzling)
- Fresh Berries (to taste, such as strawberries or blueberries)
Instructions
- Prepare Caramel Base: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in ½ cup of brown sugar and cook until bubbling, about 2 minutes, creating a caramel mixture. Pour this caramel into a greased baking dish to form the base.
- Arrange Bread: Slice the day-old brioche bread into thick pieces and layer them evenly over the caramel mixture in the baking dish, ensuring full coverage.
- Make Custard Mixture: In a large bowl, whisk together 4 eggs, 1 cup heavy cream, 1 cup whole milk, 2 teaspoons vanilla extract, and a pinch of salt until smooth and well combined.
- Soak Overnight: Pour the custard mixture evenly over the brioche slices in the baking dish. Cover tightly with plastic wrap and refrigerate for at least 6 hours or ideally overnight, allowing the bread to absorb the custard fully.
- Preheat and Prepare for Baking: Remove the dish from the refrigerator about 30 minutes before baking to let it come closer to room temperature. Preheat the oven to 350°F (175°C).
- Bake: Bake the French toast uncovered for 35-40 minutes until set and lightly golden on top.
- Brûlée the Sugar: After baking, sprinkle ¼ cup granulated sugar evenly over the top. Use a kitchen torch to caramelize the sugar until it forms a crisp, browned crust. Alternatively, place under a preheated broiler watching carefully to avoid burning.
- Cool and Serve: Let the dish cool for about 5 minutes before slicing. Serve warm, drizzled with maple syrup and garnished with fresh berries if desired for extra flavor and presentation.
Notes
- Using day-old brioche helps the bread soak up the custard better without becoming too soggy.
- Custard can be prepared ahead and chilled up to 24 hours before assembly.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Carefully caramelize the sugar topping to avoid burning, which can impart a bitter taste.
- Leftovers can be refrigerated and gently reheated before serving.
