• 1/2 cup melted butter (1 stick)
• 1 cup brown sugar
• 1 loaf of thickly sliced bread
• 4 eggs
• 1 1/2 cup milk
• 1 teaspoon vanilla
• Powdered sugar for sprinkling
• Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup.

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:

Produce

• 2 Peaches, ripe
• 1 tsp Thyme, fresh leaves
• 1 tsp Zest, orange
• Condiments
• 1 Balsamic glaze or aged balsamic vinegar

Baking & Spices

• 2 tsp Brown sugar, light
• 1 pinch Salt
• 1 Sea salt, flaky

Oils & Vinegars

• 1 tsp Butter or coconut oil, unsalted
• 1 Virigin olive oil

Bread & Baked Goods

• 2 thick slices Your favorite crusty bread

Dairy

• 8 oz Burrata cheese

Ingredients:

For the Casserole:

1 loaf French bread, cut into 1-inch cubes
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Topping:

1/2 cup unsalted butter, cold and diced
1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

1. Prep Casserole:
   1. Grease a 9×13 inch baking dish.
   2. Arrange bread cubes evenly in the dish.
2. Mix Custard:
   1. Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
   2. Pour over bread, ensuring all pieces are soaked.
   3. Cover and refrigerate overnight.
3. Preheat Oven:
   1. Set to 350°F (175°C).
4. Prepare Topping:
   1. Mix brown sugar, cinnamon, nutmeg, and butter until crumbly.
   2. Sprinkle over the casserole.
5. Bake:
   1. For 45-50 minutes until golden.
   2. The top should be crisp.
6. Serve:
   1. Warm, with powdered sugar or maple syrup if desired.

Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins + overnight soaking | Servings: 8

• 250 ml koekmeel
• 5 ml koeksoda
• 5 ml kremetart
• 5 ml sout
• 50 ml botter
• 375 ml karringmelk

1. Sif die droë bestanddele saam en vryf die botter met die vingers in tot goed gemeng.
2. Voeg net genoeg karringmelk by om ‘n stywe deeg te vorm.
3. Plaas op ‘n meelbestrooide oppervlak en rol in rolletjies.
4. Sny in skywe van 4 cm dik en druk elke skyf effens plat om ‘n koekie te vorm.
5. Laat rys tot dubbel die grootte.
6. Verhit ‘n ongesmeerde riffelpan tot goed warm.
7. Plaas ‘n paar roosterkoeke op ‘n keer in die pan en braai tot bruin aan alle kante en gaar in die middel.
8. Die resep is net so lekker om oop die kole gaar te bak – as jy klop aan hom en dit klink hol is jou roosterkoek reg!
9. Sny die roosterkoeke oop en smeer met botter.

Translation

Buttermilk Toast Buns/Rolls

• 250 ml cake flour
• 5 ml of baking soda
• 5 ml custard tart
• 5 ml of salt
• 50 ml of butter
• 375 ml buttermilk

1. Sift the dry ingredients together and rub in the butter with your fingers until well combined.
2. Add just enough buttermilk to form a stiff dough.
3. Place on a floured surface and roll into rolls.
4. Cut into 4 cm thick slices and flatten each slice slightly to form a cookie.
5. Let rise until double in size.
6. Heat an ungreased frying pan until very hot.
7. Place a few griddle cakes at a time in the pan and fry until brown on all sides and cooked in the middle.
8. The recipe is just as good to bake with the coals open – if you knock on it and it sounds hollow, your grilled rolls are ready!
9. Cut the toasted cakes open and spread with butter.

Ingredients:

• 1 loaf French bread (about 1 pound), cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, cold and cut into pieces
• Optional: maple syrup and powdered sugar for serving

Directions:

1. Lightly grease a 9×13 inch baking dish.
2. Arrange bread cubes tightly in the prepared dish.
3. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
4. Pour evenly over bread cubes.
5. Cover the baking dish with foil and refrigerate overnight.
6. For the topping, in a small bowl, mix flour, brown sugar, cinnamon, and nutmeg.
7. Add butter pieces and mix until the mixture resembles coarse crumbs.
8. Refrigerate overnight.
9. Preheat oven to 350°F (175°C).
10. Sprinkle the topping evenly over the soaked bread.
11. Bake uncovered for 45-50 minutes, until puffed and golden brown.
12. Let stand for 5 minutes before serving.
13. Serve with maple syrup and powdered sugar, if desired.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes + overnight soaking
Kcal: 560 kcal | Servings: 8 servings

Ingredients

For the base:

• 1 loaf French bread or thick Texas toast, sliced
• 8 large eggs
• 2 cups half-and-half
• 1/2 cup milk
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the cinnamon crunch topping:

• 1 1/2 sticks butter, softened
• 1 cup light brown sugar, packed
• 1 tablespoon light corn syrup (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preparation: Begin by greasing a 9×13-inch baking dish.
2. Tear or cut the bread into chunks and evenly distribute them in the dish.
3. Mix the Custard: In a large bowl, whisk together eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt.
4. Pour this mixture over the bread, making sure all pieces are covered.
5. Let it soak for at least an hour, or overnight in the refrigerator for deeper flavors.
6. Cinnamon Crunch Topping: In a medium bowl, combine softened butter, brown sugar, corn syrup (if using), cinnamon, and nutmeg.
7. Mix until well combined.
8. Spread this topping over the soaked bread before baking, creating a deliciously crunchy crust.
9. Bake to Perfection: Preheat your oven to 350°F (175°C).
10. Bake the French toast for 45 minutes, or until the top is crispy and golden brown.
11. The center should be set, but still slightly wiggly for that perfect custard texture.
12. Serving Suggestion: Serve warm, with a dusting of powdered sugar, a drizzle of maple syrup, or fresh berries for an extra touch of sweetness.

Ingredients:
4 eggs
1/2 cup cream
Salt
Pepper
2 slices of bread (buttered)
Butter for grilling

Method:
Beat eggs with half a cup of cream
Season with salt and pepper
Butter bread and grill in a pan
Lay bread in an oven dish
Pour over egg mixture
Crack an eggs on top of each slice of bread
Bake in oven 180 degrees C for 20 mins