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Overnight Crème Brûlée French Toast

Overnight Crème Brûlée French Toast
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This Overnight Crème Brûlée French Toast is rich, creamy, and perfectly indulgent. Thick slices of French bread soak overnight in a vanilla-spiced custard, then bake until golden and fluffy. The final touch—a crackly caramelized sugar topping—adds that classic crème brûlée crunch, making this dish ideal for holidays, brunch gatherings, or any morning you want something truly special.

Ingredients

Scale

  • 1 loaf French bread, sliced 1-inch thick

  • 5 large eggs

  • 1 cup half-and-half

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • ⅔ cup granulated sugar (plus extra for topping)

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ cup unsalted butter, cut into small pieces

  • Maple syrup, for serving

Instructions

  • Prepare the baking dish
    Generously butter a 9×13-inch baking dish. Arrange the French bread slices in a single layer, slightly overlapping if needed.

  • Make the custard
    In a large bowl, whisk together the eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, and nutmeg until smooth.

  • Soak the bread
    Pour the custard evenly over the bread, making sure all slices are well coated. Gently press the bread down so it absorbs the liquid.

  • Refrigerate overnight
    Cover tightly with plastic wrap and refrigerate overnight to allow the bread to fully soak up the custard.

  • Bake
    Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator, discard the wrap, dot with butter, and sprinkle lightly with sugar. Bake for 35–40 minutes, until puffed and golden.

  • Caramelize the topping
    Let the French toast cool slightly. Sprinkle an even layer of granulated sugar over the top. Use a kitchen torch or the oven broiler to caramelize the sugar until golden and crisp.

  • Serve
    Rest for a few minutes, then serve warm with maple syrup.

Notes

  • Use day-old bread for better absorption and a creamier center.

  • Don’t rush the soak—overnight refrigeration is key for the custardy texture.

  • Torch vs. broiler: A torch gives the most even caramelized topping, but a broiler works well if watched closely.

  • Serve immediately after caramelizing for the best crunchy sugar layer.

Find it online: https://tastyquickly.com/overnight-creme-brulee-french-toast/