Place your baking dish on a rimmed baking sheet to catch any potential bubble-overs (a messy lesson from my past!). Bake, covered with foil, for 30 minutes. Then, remove the foil and bake for another 20-25 minutes. You’re looking for the top to be deeply caramelized and puffed, and the center to be set (a knife inserted should come out mostly clean, not wet). The smell will be unbelievable. Take it out and let it rest for 10 minutes. This rest period is crucial—it allows the custard to settle, making serving clean slices possible instead of a delicious but sloppy spoonful.
Pro Tips for Best Results
My first attempt was good, but my third was transcendent because of these lessons. First, really press down on the bread after you pour the custard. I use clean hands to gently submerge any proud pieces. This ensures every bit of bread drinks up that creamy mixture evenly, so you don’t get dry spots. I tested this three different ways—just pouring, pressing once, and pressing a few times over the first hour of soaking. The consistent presser wins for perfect texture every time.
Second, temperature is key. Use room temperature eggs and dairy if you can. I’ve tried it straight from the fridge, and the cold custard doesn’t absorb into the bread as readily or uniformly. If you forget (I usually do), just let your mixed custard sit on the counter for 20-30 minutes before pouring it over the bread. It’s a small step, but trust me, it makes a noticeable difference in how the final bake holds together.
Finally, don’t be afraid of a dark top. The line between perfectly caramelized and burnt is wider than you think. That brown sugar and butter topping should get dark and bubbling. If it looks a little dark around the very edges but the center is still liquidy, just lay a piece of foil loosely over that specific area. The goal is a crisp, crackly sugar crust that shatters under your fork—embrace the deep amber color.
Common Mistakes to Avoid
The most common pitfall, which I absolutely fell into the first time, is using bread that’s too fresh. If your bread is soft and pillowy, it will completely disintegrate into a sad, mushy pan of sweet eggs. You need that slightly stale, sturdy structure to act like a sponge. No day-old bread? No problem! Just lay your slices on a baking sheet and pop them in a 300°F oven for 10-15 minutes to dry them out. It’s a lifesaver trick.
Another mistake is rushing the soak. I was impatient once and only let it sit for four hours. The result was a stratified dish: custardy on the bottom, dry and eggy on top. The overnight soak is non-negotiable. It gives the bread time to fully absorb the custard all the way through, so each bite is uniformly rich and tender. Don’t do what I did—plan ahead. The beauty of this dish is the make-ahead magic.
Also, be precise with your caramel topping simmer time. I’ve tried both undercooking and overcooking it. Undercooked, it stays too thin and soaks into the bread, missing the “brûlée” effect. Overcooked, it seizes and creates hard, chewy sugar globs instead of a smooth, crackly sheet. That one-minute simmer after it melts together is your sweet spot. Set a timer and watch it like a hawk.
Serving Suggestions
I love serving this right from the baking dish at the table—the oohs and aahs when I bring it out are the best part. The beauty is that it needs almost nothing else. I sometimes offer a side of fresh, tart berries like raspberries or strawberries. Their bright acidity cuts through the incredible richness perfectly. A dollop of barely-sweetened whipped cream is also divine, adding a cool, cloud-like contrast.
For a truly decadent brunch spread, I pair this with savory, salty sides to balance the meal. Crispy bacon or herby breakfast sausages are my go-tos. A simple arugula salad with a lemon vinaigrette also works wonderfully to refresh the palate between bites. I like keeping the sides simple because this French toast is, without a doubt, the star of the show.(See the next page below to continue…)