Overnight Crème Brûlée French Toast
A decadent breakfast treat that combines the flavors of crème brûlée with French toast, this Overnight Crème Brûlée French Toast is easy to make, requires no morning rush, and results in a rich, caramelized dish perfect for brunch or special occasions.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Plastic wrap
- Spatula
Ingredients
- For the French Toast:
- 1 loaf of French bread or brioche/challah, cut into thick slices
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tablespoon vanilla extract or almond extract for a twist
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Zest of one orange optional
- For Greasing:
- Unsalted butter
Instructions
- Prepare the Baking Dish:
- Grease your 9x13-inch baking dish with unsalted butter to prevent sticking.
- Arrange the Bread:
- Cut the French bread into thick slices and layer them in the prepared baking dish. You may slightly overlap the bread slices.
- Make the Custard:
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and orange zest until well combined.
- Soak the Bread:
- Pour the custard mixture evenly over the bread slices. Ensure all slices are soaked well with the custard.
- Cover and Chill:
- Cover the baking dish with plastic wrap and refrigerate overnight, allowing the bread to absorb the custard.
- Bake:
- Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the French toast for 40-45 minutes, until golden and set.
- Serve:
- Once baked, you can drizzle with maple syrup, powdered sugar, or fresh whipped cream. For an added touch, broil for 1-2 minutes to create a crispy caramelized topping.
Notes
Nutrition Facts (per slice):
- Calories: 350-500 kcal (varies by portion size)
- Total Fat: 15-22 g
- Saturated Fat: 8-12 g
- Cholesterol: 210 mg
- Sodium: 250 mg
- Total Carbohydrates: 45-58 g
- Dietary Fiber: 2 g
- Sugars: 24-25 g
- Protein: 8-11 g