Crème Brûlée French Toast (Printable Version)

Overnight brioche soaked in vanilla custard, topped with caramelized sugar for a luxurious breakfast experience.

# 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
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# How to Make:

01 - Melt butter, brown sugar, and corn syrup in a small saucepan over medium heat. Stir 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, cream, granulated sugar, vanilla extract, and salt in a mixing bowl until completely smooth and well combined.
04 - Distribute the custard mixture evenly over the bread. Gently press down on each slice to ensure thorough absorption of the liquid.
05 - Cover the baking 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 the French toast is puffed, golden brown, and the custard is completely set.
08 - Remove from oven and allow to cool for 5 minutes before proceeding with the sugar topping.
09 - Sprinkle granulated sugar evenly over the surface. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve immediately while warm, spooning any remaining caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • The overnight soak means breakfast practically makes itself while you sleep
  • That burnt sugar crust shatters like glass over the softest custard-soaked bread
  • It looks and tastes like something from a fancy brunch spot but comes together fast
02 -
  • Letting the dish come to room temperature before baking prevents the custard from separating
  • Don't rush the torch step—the sugar needs time to fully melt and harden into glass
  • The caramel layer will be molten hot when it comes out, so give it those five minutes to cool slightly
03 -
  • Place your baking dish on a sheet pan to catch any caramel bubbling over
  • If using the broiler method, leave the oven door cracked to monitor closely

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