Overnight Crème Brûlée French Toast Recipe
Hey there! So, there’s this French toast recipe that’s basically been my secret weapon for impressing brunch guests without breaking a sweat—Overnight Crème Brûlée French Toast. It all started when I was trying to jazz up a holiday breakfast, and let’s just say, despite a few missteps (like that time I forgot to grease the pan, oops), it was a hit! My family still talks about it, and it’s become a bit of a tradition now.
Why You’ll Love This
I make this dish when I want something that’ll make people think I’ve spent hours in the kitchen (I haven’t, I promise). My family goes crazy for it because it’s just the right mix of crispy sugar top and creamy, soft bread underneath. Plus, you whip it up the night before, so you can sleep in—and who doesn’t love that?
Ingredients
- 1 loaf of challah or brioche (if I’m in a hurry, I’ve used plain white bread and it’s fine)
- 5 large eggs
- 1 1/2 cups of heavy cream (half-and-half works too, especially if that’s what you have)
- 1/4 cup of whole milk
- 1 cup of sugar, divided (brown sugar works for a deeper flavor)
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1/4 cup of butter, melted (I always use unsalted, but salted could work in a pinch)
Directions
- Grease a 9×13-inch baking dish (important step, don’t skip like I did once!).
- Slice your bread into thick pieces, about 1 inch or so—this is where you can go rogue, really, no one’s measuring here.
- In a large bowl, whisk together eggs, cream, milk, 1/2 cup of the sugar, vanilla, and salt. Pour this over the bread in your baking dish. Press down a bit to help it soak—don’t worry if it looks weird now, it’ll fix itself overnight.
- Refrigerate overnight or at least 8 hours. And yes, go ahead and forget about it until morning.
- Preheat oven to 350°F (175°C) and retrieve your dish from the fridge. Pour melted butter over the top, then sprinkle the remaining sugar on top for that classic brûlée crunch.
- Bake for 35-45 minutes until the top is golden and crispy. Sneak a taste if you can’t resist!
Notes
I once tried using more milk and less cream—it was a bit too soggy for my taste. Also, use a glass dish if you can; it helps with even cooking.
Variations
I’ve played around with adding a splash of orange liqueur to the custard, and it was divine. But steer clear of using sourdough—trust me, it was too tangy and didn’t quite hit the mark.
Equipment
No fancy tools needed, just a baking dish and a whisk. If you don’t have a whisk, use a fork—works just fine, really.
Storage Information
You can store leftovers in the fridge for up to three days—though honestly, in my house it never lasts more than a day!
Serving Suggestions
We love ours with a dollop of fresh whipped cream and berries. My kids insist on a drizzle of maple syrup, which, fair enough, is never a bad idea.
Pro Tips
I once tried rushing the baking, and it was a soggy mess. So, don’t skip the full bake time—the crispiness is worth it.
FAQ
Can I use a different type of bread? Sure! Challah and brioche are my favorites, but any sturdy, soft bread will do.
Is it necessary to refrigerate overnight? Yes, it lets the flavors meld and the bread absorb all that custardy goodness. But in a pinch—say, if you forgot to prep the night before—give it at least 2-3 hours.
What if I don’t have heavy cream? You can substitute with half-and-half or even whole milk, though it won’t be quite as rich.
For more fun with French toast, check out this blog or this video tutorial that might give you some fresh ideas!
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