Crème Brûlée French Toast (Printable)

Overnight custard-soaked brioche with caramel layers and crispy sugar topping.

# What You Need:

→ Bread

01 - 1 loaf (about 1 pound) brioche or challah, sliced 3/4-inch thick

→ Custard

02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1/4 teaspoon salt

→ Caramel Layer

08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar, packed
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# Directions:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour mixture into the bottom of a 9x13-inch baking dish and spread evenly.
02 - Place bread slices in a single layer over the caramel, arranging them snugly with slight overlap if necessary to fit the dish.
03 - Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and well combined.
04 - Evenly pour the custard mixture over the bread slices. Gently press down on the bread with your hands or a spatula to help absorb the liquid.
05 - Cover the baking dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow the bread to fully soak up the custard.
06 - Remove the dish from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F.
07 - Bake uncovered for 30 to 35 minutes until the French toast is puffed, golden brown, and the custard is completely set.
08 - Let the dish cool for 5 minutes after removing from the oven.
09 - Sprinkle the remaining 1/4 cup granulated sugar evenly over the top. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of the dish over each portion.

# Expert Suggestions:

01 -
  • The overnight prep means you wake up like a genius with breakfast practically done
  • That shattering sugar crust makes every bite feel like a tiny celebration
  • It strikes that perfect balance between fancy enough for brunch and comforting enough for a random Tuesday
02 -
  • The bread needs to be slightly stale or dried out. Fresh bread will turn to mush. If your bread is fresh, slice it and let it sit out for a few hours before assembling.
  • That 5 minute cooling period before brûléeing is crucial. If you torch it straight from the oven, the sugar won't set properly and you'll end up with a sticky mess instead of a crisp crust.
  • Leftovers reheat surprisingly well in a 325°F oven for about 10 minutes, but you'll want to re-brûlée the sugar topping fresh each time.
03 -
  • Use a kitchen torch instead of the broiler if you can. It gives you more control and creates that restaurant-quality crackle that everyone talks about.
  • Don't skip the corn syrup in the caramel layer. It prevents crystallization and keeps the caramel smooth and spoonable instead of hard and crunchy.
  • If you don't have a kitchen torch, broil the sugar topping on the middle rack, not the top one. It gives you more time to react before it burns.

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