Description

There’s something magical about waking up to the aroma of freshly baked French toast, especially when it’s infused with the rich, indulgent flavors of crème brûlée. This Overnight Crème Brûlée French Toast is the perfect treat for any special occasion, whether it’s a cozy weekend brunch or a festive holiday gathering. With the prep done the night before, all you have to do is bake and enjoy the golden, caramelized, custard-filled masterpiece the next morning.

Ingredients

Scale

1 loaf of French bread, sliced into 1-inch thick pieces
5 large eggs
1 cup half-and-half
1 cup whole milk
1 teaspoon vanilla extract
2/3 cup granulated sugar, plus extra for the topping
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter
Maple syrup, for serving

Instructions

Generously butter a 9×13-inch baking dish. Arrange slices of French bread in a single layer in the dish, slightly overlapping if necessary.
In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg. Whisk until everything is beautifully blended together.
Pour the egg mixture over the bread slices, making sure all the bread is soaked.
Cover the dish with plastic wrap and refrigerate overnight.
The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap.
Dot the top of the bread with small pieces of the butter and sprinkle with a little sugar.
Bake for 35-40 minutes, until the toast is puffed up and golden.
Remove from the oven and allow it to cool for a couple of minutes. Sprinkle the top with additional sugar and briefly broil until the sugar caramelizes.
Serve with a side of maple syrup and any suggested sides.

Notes

Use day-old bread for best results, as it soaks up the custard better without getting too soggy.
The bread should be soaked for a minimum of 8 hours overnight, so don’t skip the refrigeration step.
For an extra crispy finish, broil the top for 1-2 minutes, watching carefully to prevent burning.
This dish can be served with fresh berries, whipped cream, or extra maple syrup.

Prep Time: 20 minutes
Cook Time: 40 minutes