Overnight Creme Brûlée French Toast
Ingredients
- 6 tablespoons 85 g butter
- ¾ cup 159 g packed brown sugar
- 2 tablespoons maple syrup or corn/pancake syrup
- 6 –8 slices French bread 1-inch thick, cut into ¾-inch cubes
- 4 large eggs
- 1 cup half-and-half
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- Sweetened whipped cream and fresh strawberries or raspberries for serving
Instructions
- Prepare the caramel base: In a microwave-safe bowl, combine butter, brown sugar, and maple syrup. Microwave 1–2 minutes until melted and sugar is dissolved. Stir well. (Alternatively, melt in a small pan on the stove.)
- Assemble the base: Lightly grease a 9×13-inch baking dish. Spread the caramel mixture evenly on the bottom. Arrange the bread cubes in a single layer on top.
- Mix the custard: In a bowl or measuring cup, whisk together eggs, half-and-half, vanilla, and salt. Pour evenly over the bread cubes.
- Chill overnight: Cover the pan and refrigerate for 8–10 hours.
- Bake: Remove the pan from the fridge and place in a cold oven. Preheat oven to 350°F. Bake 30–35 minutes, until the bread is golden and the caramel is bubbling. Optionally, bake 20 minutes, flip bread pieces, and bake another 10–15 minutes for a more syrupy, golden top.
- Serve: Serve warm, topped with sweetened whipped cream and fresh berries.
Notes
This make-ahead French toast bake combines a rich caramel base with a creamy custard soak for the bread. Perfect for holidays, brunch, or a special weekend breakfast. Adjust the half-and-half and eggs for a softer or firmer texture.