Description
A rich, custard-soaked breakfast bake that combines the elegance of crème brûlée with the comfort of French toast. Prepared the night before, this dish bakes into a caramel-topped delight that’s creamy inside and golden on top—perfect for holidays or cozy weekend mornings.
Ingredients
- Unsalted Butter: 1/2 cup (1 stick), melted
- Brown Sugar: 1 cup, packed
- Light Corn Syrup: 2 tablespoons
- French Bread or Brioche: 1 loaf, sliced 1-inch thick
- Eggs: 5 large
- Half-and-Half: 1 1/2 cups
- Whole Milk: 1 cup
- Vanilla Extract: 2 teaspoons
- Salt: 1/4 teaspoon
- Cinnamon: 1/2 teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C) when ready to bake.
- Combine Ingredients: Melt butter with brown sugar and corn syrup in a saucepan until smooth and bubbling.
- Prepare Your Cooking Vessel: Pour the caramel mixture into a 9×13-inch baking dish, spreading evenly.
- Assemble the Dish: Arrange bread slices over the caramel. Whisk eggs, half-and-half, milk, vanilla, salt, and cinnamon. Pour over the bread evenly.
- Cook to Perfection: Cover and refrigerate overnight, then bake uncovered for 35–40 minutes until puffed and golden.
- Finishing Touches: Let it rest 5–10 minutes before serving to allow caramel to set.
- Serve and Enjoy: Invert onto plates so the caramel layer is on top and serve warm.
Notes
- Use slightly stale bread for best texture.
- Letting it soak overnight ensures full flavor absorption.
- Add fresh berries or a sprinkle of powdered sugar for a beautiful finish.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
Keywords: Overnight French Toast, Creme Brulee French Toast, make-ahead breakfast, brunch recipes, caramel French toast