Crème Brûlée French Toast (Print)

Overnight-soaked brioche with vanilla custard and caramelized sugar topping

# Ingredient list:

→ 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 caramel mixture into the bottom of a 9x13-inch baking dish and spread evenly across the surface.
02 - Place bread slices in a single layer over the caramel, allowing slight overlap if necessary to fit all pieces in 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 - Pour the custard mixture evenly over the arranged bread slices. Gently press down on the bread with a spatula to help it 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 up.
07 - Bake uncovered for 30 to 35 minutes until the top is puffed and golden brown, and the custard is completely set.
08 - Remove from the oven and let the dish cool for 5 minutes before proceeding with the topping.
09 - Sprinkle granulated sugar evenly over the entire surface. Using a kitchen torch, 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 additional caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • The overnight wait feels like magic, transforming ordinary bread into something impossibly tender
  • That cracked sugar crust on top makes every bite feel like dessert for breakfast
  • You can assemble it the night before and wake up looking like a brunch genius
02 -
  • The bread must be slightly stale or dried out, fresh bread will turn into mush during the overnight soak
  • Letting the dish come to room temperature before baking prevents that custard from separating
  • The sugar crust is best done right before serving, otherwise it softens and loses that magical crackle
03 -
  • Use a kitchen torch instead of the broiler for more control and that professional restaurant finish
  • If your bread is fresh, toast the slices lightly for 5 minutes before soaking

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