Overnight Creme Brulee French Toast
This overnight creme brulee french toast is my favorite make-ahead brunch when I want something comforting and memorable.
Preparing it the night before makes mornings calm, while the caramelized base and custardy center feel truly indulgent.
It's the kind of breakfast that turns simple mornings into moments worth savoring.
Equipment
- 9x13-inch baking dish
- Saucepan
- Mixing Bowl
- Whisk
Ingredients
Caramel Base
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
French Toast
- 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, 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 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 and serve: I let the french toast rest for a few minutes so the caramel sets slightly before slicing and serving.