Crème Brûlée French Toast (Printable)
Overnight custard-soaked brioche with caramelized sugar crust for special occasion breakfasts.
# What You'll 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 the mixture into a 9x13-inch baking dish and spread evenly across the bottom.
02 - Place bread slices in a single layer over the caramel, allowing slight overlap if necessary to fit all pieces.
03 - Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and combined.
04 - Pour the custard mixture evenly over the bread. Gently press down on each slice to help absorb the liquid.
05 - Cover the dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow the bread to fully absorb the custard.
06 - Preheat oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature while the oven heats.
07 - Bake uncovered for 30 to 35 minutes until puffed, golden brown, and the custard is completely set.
08 - Remove from the oven and let cool for 5 minutes before proceeding.
09 - Sprinkle granulated sugar evenly over the top. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. 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 Tips:
01 -
- The overnight soak means breakfast practically makes itself the next morning
- That caramelized sugar crust shatters like glass revealing the softest custard soaked bread beneath
02 -
- The bread needs at least 8 hours in the fridge, but 12 is even better for that luxurious soaked through texture
- A kitchen torch creates the best brûlée crust, but keep it moving or you will end up with burnt spots instead of golden caramel
03 -
- Day old brioche soaks up the custard even better than fresh, so plan accordingly
- Let the baked dish cool for those full 5 minutes or the caramel will be too runny