Crème Brûlée French Toast (Printer-friendly)

Overnight-soaked brioche with creamy custard and signature caramelized sugar crust for an indulgent breakfast.

# What you'll need:

→ 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

# Method:

01 - Melt the butter in a small saucepan over medium heat. Add the brown sugar and corn syrup, stirring constantly until the mixture becomes smooth and bubbly. Pour the caramel into a 9x13-inch baking dish, spreading it evenly across the bottom.
02 - Place the bread slices in a single layer over the caramel, arranging them so they fit snugly. Slight overlapping is acceptable if needed to fit all pieces.
03 - Whisk together the eggs, whole 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 all the bread slices. Gently press down on the bread with your hands or a spatula to help it absorb 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 - Remove the dish from the refrigerator and let it sit at room temperature while the oven preheats to 350°F.
07 - Bake uncovered for 30 to 35 minutes, or until the French toast is puffed, golden brown on top, and the custard is completely set.
08 - Remove the baking dish from the oven and let it cool for 5 minutes before proceeding.
09 - Sprinkle the 1/4 cup granulated sugar evenly over the entire surface of the baked French toast. Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any remaining caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • The overnight soak transforms ordinary bread into something impossibly creamy inside while still maintaining structure
  • That crackly burnt sugar crust makes breakfast feel like dessert, which is basically the dream
02 -
  • The bread needs to be slightly stale or dried out, otherwise it can turn to mush under all that custard
  • Don't skip the overnight chill, it's the difference between French toast and bread pudding
03 -
  • Let the baked dish rest for those crucial 5 minutes before sugaring, otherwise the custard can be too loose and the sugar slides right off
  • Sprinkle sugar in an even layer, not too thick, or you'll get burnt pockets instead of that satisfying uniform crackle

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