Description
Indulgent Overnight Crème Brûlée French Toast is the perfect brunch dish that combines the creamy richness of crème brûlée with the comforting texture of French toast. This recipe features thick slices of day-old brioche soaked overnight in a decadent custard mixture, baked to perfection, and topped with a caramelized sugar crust for that irresistible brûléed finish. Serve warm with a drizzle of maple syrup and fresh berries to elevate your brunch experience.
Ingredients
Scale
French Toast Base
- 10 slices Brioche Bread (Thick slices, day-old preferred for better absorption)
- 4 Eggs (Vital for richness and structure)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Whole Milk (Alternative options can be used)
- 2 teaspoons Vanilla Extract (Pure vanilla recommended)
- 1 pinch Salt (Enhances sweetness)
Caramel Layer
- 1/2 cup Brown Sugar (Adds caramel flavor)
- 3 tablespoons Butter (For richness and preventing sticking)
Topping
- 1/4 cup Granulated Sugar (For brûléed sugar crust)
- Maple Syrup (to taste, for drizzling)
- Fresh Berries (to taste, such as strawberries or blueberries)
Instructions
- Prepare the Caramel Base: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in ½ cup of brown sugar and cook until the mixture is bubbling, about 2 minutes. Pour the hot caramel mixture into a greased baking dish to create an even layer.
- Arrange Brioche Slices: Slice the day-old brioche into thick pieces and arrange them evenly over the caramel mixture in the baking dish, ensuring full coverage.
- Mix Custard: In a large bowl, whisk together 4 eggs, 1 cup of heavy cream, 1 cup of whole milk, 2 teaspoons of vanilla extract, and a pinch of salt until smooth and fully combined to make the custard base.
- Soak Brioche: Pour the custard mixture evenly over the layered brioche slices in the baking dish, making sure all pieces are saturated. Cover tightly with plastic wrap.
- Refrigerate Overnight: Place the covered baking dish in the refrigerator and let it soak for at least 6 hours or preferably overnight to allow the custard to penetrate the bread fully.
- Preheat and Bake: Remove the dish from the refrigerator 30 minutes before baking to let it come to room temperature. Preheat the oven to 350°F (175°C) and bake uncovered for 35 to 40 minutes until the custard is set and the top is golden.
- Caramelize Sugar Topping: After baking, sprinkle ¼ cup of granulated sugar evenly over the French toast. Use a kitchen torch or place under the broiler briefly to caramelize the sugar, creating the signature brûléed crust. Be careful not to burn.
- Serve: Allow the French toast to cool for about 5 minutes before slicing. Serve warm, optionally drizzled with maple syrup and garnished with fresh berries for a beautiful presentation and added flavor.
Notes
- Using day-old brioche is essential for optimal custard absorption and texture.
- If you don’t have a kitchen torch, use the oven broiler carefully to brûlée the sugar sugar topping.
- Substitute half-and-half for heavy cream to reduce richness slightly without compromising flavor.
- Ensure the custard fully covers the brioche before refrigeration to prevent drying out.
- This dish can be prepared a day ahead and refrigerated overnight for convenience.
