Overnight Crème Brûlée French Toast That Will Blow Your Breakfast Away
Servings: 6 | Prep Time: 15 minutes (plus 6–12 hours soak) | Cook Time: 30 minutes
Imagine waking up to rich, custard‑soaked brioche slices crowned with a crackly, golden sugar crust that you torch tableside. This Overnight Crème Brûlée French Toast merges the creamy luxury of classic crème brûlée with the comforting ease of a make‑ahead French toast casserole. Whether you’re hosting brunch or craving an indulgent weekday treat, this recipe delivers restaurant‑style flair without the fuss.
Why It Works:
- Hands‑Off Prep: Assemble the night before and sleep easy—your oven does the morning work.
- Custardy Interior: An overnight soak of eggs, cream, and vanilla yields a plush, almost spoon‑able center.
- Show‑Stopping Finish: A quick torch or broiler blast caramelizes sugar into a perfectly brittle top.
With straightforward ingredients you likely already have stocked, let’s dive into how to elevate Sunday brunch (or any morning) to five‑star status.
Ingredient Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Brioche or Challah | 1 (about 1 lb) loaf | 1″‑thick slices; day‑old or lightly stale |
| Large Eggs | 4 | At room temperature |
| Heavy Cream | 1 cup | Can substitute half‑and‑half |
| Whole Milk | ½ cup | For a lighter custard |
| Granulated Sugar | ⅓ cup + ¼ cup (for topping) | Splits custard sweetener and brûlée top |
| Pure Vanilla Extract | 2 tsp | Or vanilla bean paste |
| Kosher Salt | ⅛ tsp | Balances sweetness |
| Optional Add‑Ins | Berries, chocolate chips, nuts | Stir into custard or layer between |
Equipment & Tools
- 9×13″ baking dish or six 6 oz ramekins (for individual servings)
- Mixing bowls and a whisk
- Measuring cups and spoons
- Plastic wrap or dish lid
- Kitchen torch (preferred) or oven broiler
- Fine mesh sieve (optional, for ultra‑smooth custard)
Step‑By‑-Step Preparation
1. Make the Custard Base
- Whisk Eggs & Sugar: In a medium bowl, vigorously whisk 4 large eggs with ⅓ cup granulated sugar until the mixture lightens in color and sugar begins to dissolve (about 1 minute).
- Add Flavorings: Stir in 2 tsp vanilla extract and a pinch of kosher salt. If using vanilla bean paste or optional citrus zest, add it now.
- Warm Cream & Milk (Optional): In a small saucepan, gently warm heavy cream and milk just until small bubbles form at edges (do NOT boil). Warming helps dissolve sugar and prevents shocking the eggs.
- Temper Thoroughly: Slowly drizzle warm dairy into the egg mixture while whisking constantly. This gradual approach prevents scrambled curds and yields a silky custard.
- Strain (Optional): Pour custard through a fine mesh sieve into a large measuring cup or bowl to catch any stray cooked bits or vanilla bean specks.
Chef Tip: Warming the liquids and tempering ensures a uniformly creamy custard—no rogue lumps here.
2. Assemble & Soak
- Arrange Bread: Layer half of your brioche slices in the bottom of your greased baking dish or into individual ramekins, trimming to fit if necessary.
- Add Add‑Ins (Optional): Scatter berries, chocolate chips, or chopped nuts over the first layer for pockets of flavor.
- Top with Remaining Bread: Place the rest of the slices on top in a single layer.
- Pour Custard: Gently pour the custard mixture over the bread, ensuring each slice soaks fully. Press down with a spatula or your hands so the custard penetrates deeply.
- Cover & Chill: Seal tightly with plastic wrap or a lid. Refrigerate for at least 6 hours, ideally overnight (up to 12 hours).
Timing Note: A shorter soak yields a slightly firmer interior; overnight gives the most custardy result.
Baking & Brûlée Finishing
3. Bake Until Just Set
- Preheat Oven: 350 °F (175 °C).
- Remove Cover: Unwrap the baking dish or uncover ramekins.
- Bake: Place on the center rack and bake 25–30 minutes for a casserole (15–20 minutes for individual dishes), until edges are puffed and golden and the center wiggles slightly when shaken—not liquid, but not rock‑solid.
- Rest Briefly: Let rest at room temperature 5–10 minutes to cool slightly—this prevents sugar from cracking prematurely when caramelized.
4. Create the Brûlée Crust
- Sprinkle Sugar: Evenly dust ¼ cup granulated sugar over the top of the warm custard.
- Torch to Caramelize: Holding your kitchen torch 2–3″ above the surface, move back and forth over the sugar in sweeping motions. Watch for foaming bubbles and amber coloration; stop once you have an even, glass‑like crust.
- Alternatively Broil: If you don’t have a torch, set your broiler to high and place the dish under it for 2–3 minutes. Watch constantly to avoid burning.
Pro Chef Hack: Tilt the pan slightly so sugar collects and caramelizes in thicker, crispier blisters for an ultra‑dramatic crack.
Plating & Serving Suggestions
- Garnish: Top with fresh berries, edible flowers, or mint sprigs for color and brightness.
- Accompaniments: Serve with dollops of whipped cream, a drizzle of caramel or fruit compote, and a side of crisp bacon or savory sausage for sweet‑savory balance.
- Serve Warm: Crack the brûlée crust with a spoon and scoop into plates immediately—hot, crackly sugar and warm custard are the magic moment.
Variations & Customizations
- Chocolate‑Orange Twist: Add 2 Tbsp Cointreau to the custard, layer chocolate chips between slices, and finish with orange zest.
- Maple‑Pecan: Substitute maple syrup for half the sugar in the custard, top with chopped pecans before baking, and use brown sugar for the brûlée layer.
- Coffee‑Honey: Dissolve 1 tsp instant espresso in warmed milk, replace half the sugar with honey, and top with a dusting of cocoa powder after torching.
- Dietary Swaps: Use almond or oat milk and vegan egg replacer; choose gluten‑free bread; swap coconut sugar for granulated.
Make‑Ahead, Storage & Reheating
- Unbaked Casserole: Keep assembled and covered in the fridge up to 12 hours. Bake and brûlée when ready.
- Leftovers: Store baked portions in an airtight container in the fridge for up to 2 days.
- Reheat: Warm in a 300 °F oven or toaster oven until heated through, then torch sugar top again for that fresh, crackly finish.
- Freezing Option: Freeze unbaked (tightly wrapped) for up to 1 month. Thaw overnight in fridge before baking.
Essential Tips & Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Soggy, soggy edges | Bread too fresh or over‑soaked | Use day‑old bread; reduce soak to 6 hrs |
| Undercooked center | Bake time too short; too thick a casserole | Extend bake by 5–10 min; use individual ramekins |
| Burnt sugar layer | Torch too close or broiler too hot | Keep torch moving; lower broiler rack level |
| Tasteless custard | Not enough vanilla or salt | Boost vanilla by ½ tsp; add pinch more salt |
| Crust won’t crack | Sugar layer too thin or uneven | Apply an even, thicker sugar layer; torch more |
FAQ
1. Can I use a different type of bread?
Absolutely. Brioche and challah are ideal for their rich crumb, but Texas toast, sourdough, or even croissants work. Just adjust soak time for sturdiness.
2. Do I have to use a kitchen torch?
No. A broiler works—place the dish under a very hot rack and watch like a hawk to prevent burning. Torch, however, gives precise control.
3. How do I avoid rubbery or over‑set custard?
Remove from oven when the center still jiggles slightly. It will continue to set as it rests.
4. Can I prep individual portions?
Yes! Ramekins take 15–20 minutes to bake. They’re perfect for make‑ahead brunch parties or gifting breakfast in bed.
5. Is this recipe freezer‑friendly?
Freeze unbaked, wrapped tightly for up to a month. Thaw overnight in the fridge, then bake and torch as directed.
Recipe Card
Overnight Crème Brûlée French Toast
Servings: 6 | Prep: 15 min (+soak) | Bake: 30 min
INGREDIENTS
– 1 lb brioche or challah, cut into 1″ slices (day‑old)
– 4 large eggs, room temp
– 1 cup heavy cream
– ½ cup whole milk
– ⅓ cup granulated sugar
– 2 tsp pure vanilla extract
– ⅛ tsp kosher salt
– ¼ cup granulated sugar (for topping)
– Optional: berries, chocolate chips, nuts
INSTRUCTIONS
1. Whisk eggs + ⅓ cup sugar until pale. Add vanilla & salt.
2. Warm cream + milk; temper into eggs. Strain.
3. Layer half the bread in a greased 9×13″ dish. Add optional mix‑ins, top with remaining slices.
4. Pour custard over bread, press to submerge. Cover & chill 6–12 hrs.
5. Preheat oven to 350 °F. Uncover; bake 25–30 min until set but jiggly.
6. Rest 5 min. Evenly sprinkle ¼ cup sugar; torch to caramelize (or broil 2–3 min).
7. Garnish & serve warm.
TIPS
– Use slightly stale bread to prevent sogginess.
– For ultra‑smooth custard, strain mixture.
– Torch sugar in sweeping motions for uniform caramelization.
Enjoy every crack of that brûlée crust and savor the plush custard beneath—this Overnight Crème Brûlée French Toast is bound to become your new brunch legend. Bon appétit!
