Crème Brûlée French Toast (Print Version)

Overnight brioche custard with caramelized sugar topping

# What You'll Need:

→ Bread

01 - 1 loaf (approximately 1 pound) brioche or challah bread, 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 packed light brown sugar
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# How-To Steps:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour 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 slightly overlapping if necessary to fit the dish.
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 the custard mixture evenly over the arranged bread slices. Gently press down on the bread with 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 - Preheat oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature while the oven heats.
07 - Bake uncovered for 30 to 35 minutes until the top is puffed and golden brown, and the custard is completely set.
08 - Remove from the oven and let the dish cool for 5 minutes before proceeding with the topping.
09 - Sprinkle granulated sugar evenly over the entire surface. Use a kitchen torch to melt and caramelize the sugar until golden and bubbly, or 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 means breakfast practically makes itself while you sleep
  • That crackling caramelized sugar topping makes every bite feel like a tiny celebration
02 -
  • The bread must be slightly stale or it will turn into mush instead of maintaining structure
  • That overnight rest is non-negotiable, the texture simply does not work without it
03 -
  • If using a broiler instead of a torch, rotate the pan halfway through to prevent hot spots
  • The custard is ready when a knife inserted in the center comes out clean, not milky

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