Ingredients You’ll Need

This Overnight Crème Brûlée French Toast comes together with just a few simple ingredients. Here’s everything you need:

• 1 loaf of French bread (sliced into 1-inch thick pieces):
  The sturdy texture of French bread holds up perfectly to the custard mixture, making it ideal for this recipe.
• 5 large eggs:
  These create the base for the custard that soaks into the bread, making it rich and custardy.
• 1 cup half-and-half and 1 cup whole milk:
  These provide the creamy texture of the custard while balancing the richness of the eggs.
• 1 teaspoon vanilla extract:
  A touch of vanilla adds a warm, aromatic sweetness.
• 2/3 cup granulated sugar (plus extra for the topping):
  Sugar sweetens the custard and helps create that gorgeous caramelized top.
• 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg:
  These warm spices give the French toast its comforting flavor profile.
• 1/4 cup unsalted butter:
  This is dotted on top of the bread before baking to ensure a golden, buttery crust.
• Maple syrup (for serving):
  The perfect finishing touch for this decadent breakfast treat.

How to Make Overnight Crème Brûlée French Toast

1. Prepare the Baking Dish
   Start by generously buttering a 9×13-inch baking dish to ensure the bread doesn’t stick during baking.
   Once your dish is greased, arrange the slices of French bread in a single layer.
   The bread should overlap slightly, but make sure each slice gets fully soaked in the custard mixture.
2. Make the Custard Mixture
   In a large bowl, combine the 5 eggs, half-and-half, whole milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg.
   Whisk everything together until the mixture is smooth and fully blended.
   This is the custard that will soak into your bread overnight, infusing it with a rich, creamy flavor.
3. Soak the Bread
   Pour the custard mixture evenly over the bread slices.
   Use the back of a spoon to gently press the bread into the liquid to make sure each slice gets thoroughly soaked.
   You want the bread to absorb as much of the custard as possible, creating that custardy texture we all love in French toast.
4. Refrigerate Overnight
   Cover the baking dish tightly with plastic wrap and refrigerate overnight.
   This step is crucial, as it allows the bread to soak up all the flavors, ensuring that the custard seeps into every nook and cranny of the bread.
   When you wake up the next morning, you’ll have the perfect base for your French toast.
5. Preheat the Oven
   The next morning, preheat your oven to 350°F (175°C).
   Make sure your oven is fully preheated before placing the dish inside to ensure even baking.
6. Add the Butter and Sugar
   Remove the plastic wrap from the baking dish and dot the top of the bread with small pieces of unsalted butter.
   This helps create a rich, golden crust.
   Then, sprinkle the top with a little extra sugar—this will caramelize during baking, giving your French toast that signature brûlée effect.
7. Bake to Perfection
   Bake the French toast for 35-40 minutes, or until the bread is puffed up, golden brown, and crispy around the edges.
   The custard should be fully set, and the top should have a nice, golden hue.
8. Add the Crème Brûlée Touch
   Once your French toast is done baking, remove it from the oven and let it cool for a few minutes.
   For the pièce de résistance, sprinkle a little extra sugar on top and place the dish under the broiler for 1-2 minutes.
   Watch closely as the sugar caramelizes and forms a crunchy, golden topping that mimics the iconic crème brûlée finish.
9. Serve and Enjoy
   Once the sugar has melted into a crisp, golden layer, it’s time to dig in!
   Serve your Overnight Crème Brûlée French Toast with a drizzle of maple syrup, and, if desired, fresh berries or a dollop of whipped cream.
   This dish is perfect as is, but feel free to add any toppings that make your brunch extra special.

Tips for the Perfect Overnight Crème Brûlée French Toast

• Use Day-Old Bread:
  Day-old or slightly stale French bread works best for this recipe, as it soaks up the custard without becoming too soggy.
  If your bread is fresh, lightly toast it before soaking to help it hold its shape.
• Let It Soak:
  Don’t rush the overnight step.
  The bread needs time to absorb the custard fully, which is what creates that soft, custardy center.
• Don’t Skip the Broil:
  The brief broil at the end is essential for achieving the signature caramelized sugar top.
  Keep a close eye on it—this step only takes a minute or two!
• Make It Ahead for a Stress-Free Morning:
  One of the best things about this recipe is that it can be made ahead of time.
  Simply assemble the dish the night before, refrigerate, and bake it fresh the next morning.
  It’s perfect for busy mornings or when you want to enjoy a leisurely brunch with little effort.
• Serving Suggestions:
  While maple syrup is a must, you can also serve this with fresh fruit like strawberries, blueberries, or banana slices.
  For an extra indulgent treat, try whipped cream or a dusting of powdered sugar.

Variations You Can Try

• Berries & Cream:
  Top your French toast with a handful of fresh berries and a dollop of whipped cream for a sweet, fruity finish.
• Nutty Crunch:
  Add a handful of chopped pecans or walnuts to the sugar before broiling to add a delightful crunch and nutty flavor.
• Citrus Twist:
  For a fresh twist, sprinkle some orange zest into the custard mixture.
  It will give the dish a bright, citrusy note that pairs beautifully with the caramelized sugar.
• Spiced Up:
  Experiment with adding a pinch of ground ginger, cloves, or allspice to the custard for a deeper, more warming flavor.

Ingredients:

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup granulated sugar, divided
• 6 large egg yolks
• Hot water

Directions:

1. Preheat the oven to 325°F (165°C).
2. Place 8 ramekins in a large baking dish and set aside.
3. In a medium saucepan, combine the heavy cream, vanilla bean, and its seeds.
4. Heat over medium heat until it just begins to simmer.
5. Remove from heat and let it steep for 15 minutes.
6. In a medium bowl, whisk together 1/2 cup of sugar and the egg yolks until well combined and slightly thickened.
7. Gradually whisk the warm cream into the egg yolk mixture until smooth.
8. Strain the mixture through a fine-mesh sieve into a pouring pitcher.
9. Divide the mixture among the ramekins.
10. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
11. Bake for 30-40 minutes, or until the custards are set but still jiggly in the center.
12. Remove the ramekins from the water bath and let them cool to room temperature.
13. Then refrigerate for at least 2 hours, or until chilled.
14. Just before serving, sprinkle the remaining sugar evenly over the tops of the custards.
15. Use a kitchen torch to caramelize the sugar until it forms a crisp crust.
16. Serve immediately and enjoy the creamy goodness!