Overnight Crème Brûlée French Toast

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Golden, custardy, and soaked with deep vanilla notes, Overnight Crème Brûlée French Toast takes breakfast decadence to a new level. Imagine thick slices of bread steeped overnight in a rich custard, then baked to perfection until the bottoms are caramelized with buttery brown sugar, while the tops remain tender and fluffy.

Each bite melts with creamy texture, complemented by a crackly brûlée-style base that delivers a deep caramel finish. It’s elegant enough for brunch guests, yet simple enough to prepare ahead for a cozy weekend breakfast. The kind of dish that makes a morning feel like a celebration.

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Ingredients for this Overnight Crème Brûlée French Toast

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup (or maple syrup)
• 1 loaf French bread, sliced into 1-inch thick slices
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Optional toppings: powdered sugar, maple syrup, fresh berries

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Step 1: Prepare the Caramel Base

In a saucepan over medium heat, melt the butter, then stir in the brown sugar and corn syrup. Stir constantly until the mixture is smooth and bubbling. Pour this luscious caramel mixture into a greased 9×13-inch baking dish, spreading it evenly.

Step 2: Arrange the Bread Slices

Layer the slices of French bread over the caramel in the baking dish. Make sure the entire base is covered and the slices are arranged snugly.

Step 3: Make the Custard Mixture

In a large bowl, whisk together the eggs, half-and-half, vanilla extract, and salt until fully blended. Slowly pour this custard over the bread, ensuring each slice gets a good soak. Press the bread gently with a spatula to help it absorb the liquid.

Step 4: Refrigerate Overnight

Cover the baking dish tightly with plastic wrap or foil and place it in the refrigerator overnight—at least 8 hours. This allows the bread to fully absorb the custard and flavors to meld.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Remove the dish from the fridge while the oven heats up. Bake uncovered for 35 to 40 minutes, or until the top is golden brown and the custard is set.

Step 6: Serve Warm

Let the French toast cool for about 5 minutes. Then slice, flip each serving onto a plate to reveal the caramelized bottom, and top with your favorite garnishes—a dusting of powdered sugar, a drizzle of maple syrup, or a handful of berries.

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Frequently Asked Questions

How far ahead can I prepare this?

You can prepare the entire dish 24 hours in advance. Any longer than that and the bread might become overly soggy.

Can I use a different type of bread?

Yes! Brioche or challah are fantastic options for an even richer bite. Just make sure the slices are thick and slightly stale.

What if I don’t have corn syrup?

Maple syrup or honey can work as a substitute for corn syrup in the caramel layer.

Can I make this dairy-free?

Absolutely. Swap the butter for a plant-based alternative and use full-fat coconut milk or any creamy non-dairy milk in place of half-and-half.

Is it okay to skip the overnight soak?

It won’t be quite as luxurious, but you can reduce the soak to 2 hours in the fridge if you’re short on time.

How do I get the caramel to stay on top?

After baking, flip the slices upside-down onto the plate so the caramel layer is showcased on top. Serve immediately for best presentation.

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