Crème Brûlée French Toast (Print Version)

Overnight-soaked brioche meets caramelized sugar perfection for an elegant morning treat.

# Recipe Ingredients:

→ 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

# Directions:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat. Stir constantly until smooth and bubbling. Pour caramel mixture into the bottom of a 9x13-inch baking dish and spread evenly.
02 - Place bread slices in a single layer over the caramel, arranging them so they slightly overlap if necessary to fit.
03 - Whisk together eggs, milk, cream, granulated sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and well combined.
04 - Pour custard mixture evenly over all bread slices. Gently press down on bread with a spatula to help it absorb the liquid.
05 - Cover dish tightly with plastic wrap. Refrigerate for 8 to 12 hours to allow bread to fully absorb custard.
06 - Preheat oven to 350°F. Remove dish from refrigerator and let sit at room temperature while oven heats.
07 - Bake uncovered for 30 to 35 minutes until toast is puffed, golden brown, and custard is completely set.
08 - Remove from oven and let cool for 5 minutes before proceeding with topping.
09 - Sprinkle granulated sugar evenly over the entire surface. Use kitchen torch to melt and caramelize sugar until golden and crispy. Alternative: place under broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of dish over each portion.

# Expert Advice:

01 -
  • The overnight soak means you wake up to breakfast practically making itself
  • That caramelized sugar crust creates the most satisfying crackle with every spoonful
02 -
  • The custard needs that overnight rest to fully penetrate the bread. Shortcuts result in soggy centers and dry edges.
  • Room temperature bread and custard bake more evenly than cold ones, so plan that 20 minute counter time before baking.
03 -
  • Use a serrated knife to slice thick, even pieces that will stand up to the overnight soak
  • If the caramel hardens in the pan before you pour it, warm it gently for a few seconds

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