I still remember the first time I pulled this dish out of the oven. My kitchen was enveloped in the intoxicating scent of caramelized sugar, vanilla, and warm, custardy bread—it smelled like a Parisian patisserie crossed with the coziest Sunday morning. I discovered this recipe while desperately searching for a show-stopping yet stress-free brunch dish, and friends, this Overnight Crème Brûlée French Toast is the holy grail. It’s decadent, impressively easy, and lets you actually enjoy your guests instead of being chained to the stove. One bite of that crisp, crackly sugar top giving way to the rich, creamy interior, and I was utterly, completely sold.
Ingredients
- 1 large loaf of French bread or Brioche (about 16 oz), cut into 1-inch thick slices
- 6 large eggs
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter
- 2 tablespoons light corn syrup
Let’s talk ingredients, because quality truly matters here. I’ve learned the hard way that using a soft, grocery-store sandwich bread will turn to absolute mush. You need a sturdy, day-old French bread or, my personal favorite, a rich brioche to stand up to the custard. Don’t skip the heavy cream—it’s what creates that luxurious crème brûlée texture. And that pure vanilla extract? It makes a huge difference compared to imitation. I tried both, and the pure stuff gives a deeper, warmer fragrance you can actually taste. For the topping, the corn syrup isn’t just for sweetness; it’s the magic ingredient that prevents the sugar from crystallizing into a rock-hard sheet, ensuring you get that perfect, glass-like crack.
Equipment Needed
- 9×13 inch baking dish
- Medium saucepan
- Whisk
- Large mixing bowl
- Measuring cups and spoons
- Small bowl or pastry brush
- Aluminum foil
Your equipment list is happily simple. The 9×13 dish is non-negotiable for the right depth. I once tried a smaller, deeper dish, and the center never set properly—it was a soupy mess. A good whisk is your best friend for a perfectly smooth custard. I use my trusty balloon whisk and take my time. The saucepan is for the glorious buttery caramel topping, which you’ll pour right over the bread before baking. As for the foil, it’s essential for tenting the dish during the first part of baking. Trust me, without it, that beautiful brown sugar topping can burn before the custard is set, leaving you with a bitter note. A pastry brush is handy for gently pressing any floating bread pieces down into the custard, but a fork works in a pinch.
Step-by-Step Instructions
The night before your brunch, generously grease your baking dish. Arrange your bread slices in a tight, single layer—I like to slightly overlap them like fallen dominos. In your large bowl, whisk the eggs vigorously until they’re uniform and slightly frothy. Then, slowly stream in the heavy cream and milk while whisking constantly. This helps prevent the eggs from scrambling. Whisk in the granulated sugar, vanilla, cinnamon, and salt until the sugar is dissolved and the mixture is silky. Now, slowly and evenly, pour this beautiful custard over the bread. I use a ladle to control the flow and ensure every nook gets soaked. Cover the dish tightly with plastic wrap and refrigerate overnight. This isn’t a suggestion; it’s the secret! The long soak lets the custard fully penetrate the bread, transforming it into a pudding-like delight.
The next morning, preheat your oven to 350°F (175°C). Now, for the magical “crème brûlée” part: in your saucepan over medium heat, combine the brown sugar, butter, and corn syrup. Stir this constantly as it melts and comes to a gentle bubble. Let it simmer for exactly one minute—you’ll see it thicken slightly and become beautifully glossy. Remove it from the heat and carefully pour it evenly over the soaked bread. Don’t stir! Just let that liquid gold cascade over the top. I learned the timing mistake here: letting it boil too long makes it harden too quickly, resulting in clumps instead of a smooth layer.(See the next page below to continue…)