Overnight Creme Brulee French Toast
This overnight creme brulee french toast is my go-to make-ahead brunch when I want something comforting and special.
I love preparing it the night before and waking up knowing breakfast is already done.
It's rich, custardy, and filled with warm caramel flavors that make slow mornings feel extra meaningful.
Equipment
- 9x13-inch baking dish
- Saucepan
- Mixing Bowl
- Whisk
Ingredients
Caramel Layer
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
French Toast Base
- 1 loaf brioche or challah bread cut into thick slices
- 5 eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Prepare the caramel layer: I melt the butter and brown sugar together in a saucepan until smooth, then pour it evenly into the bottom of the baking dish.
- Arrange the bread: I place the bread slices snugly over the caramel layer so they soak evenly while baking.
- Mix the custard: In a bowl, I whisk together the eggs, heavy cream, milk, vanilla, cinnamon, and salt until fully combined.
- Soak the bread: I slowly pour the custard over the bread and gently press it down so every slice absorbs the mixture.
- Chill overnight: I cover the dish tightly and refrigerate it overnight to allow the flavors to fully develop.
- Bake the french toast: The next morning, I bake it uncovered at 350°F (175°C) for 40–45 minutes until golden and bubbling.
- Rest before serving: I let the french toast rest for a few minutes so the caramel sets slightly before slicing and serving.