Overnight Crème Brûlée French Toast
A delightful blend of creamy brioche soaked in a rich egg mixture, and topped with caramelized brown sugar, perfect for brunch and special occasions.
Ingredients
Brioche Base Ingredients
- 1 loaf brioche bread (about 10-12 slices) Soft, buttery, and slightly sweet.
- 6 large eggs Whisked for richness.
- 1.5 cups whole milk Adds velvety texture.
- 0.5 cups heavy cream For extra richness.
- 0.5 cups granulated sugar Balances creaminess.
- 1 tsp vanilla extract Infuses a warm aroma.
- 0.25 tsp ground cinnamon Adds warmth and spice.
- a pinch salt Enhances all flavors.
Topping Ingredients
- 0.5 cups brown sugar For caramelization.
- 2 tbsp unsalted butter, melted Adds richness and aids caramelization.
- 1 tsp vanilla extract (for topping) Reinforces the base flavor.
- to taste powdered sugar for dusting Optional finishing touch.
- to taste fresh berries Optional for garnish.
- to taste maple syrup For drizzling.
Instructions
Preparation
- Grease a 9x13-inch baking dish.
- Arrange brioche slices in a single layer, slightly overlapping.
- In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth.
- Pour the egg mixture evenly over the brioche slices, pressing down gently to ensure absorption.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Baking
- Preheat your oven to 350°F (175°C).
- Mix brown sugar, melted butter, and additional vanilla extract for the topping.
- Spread the topping evenly over the soaked brioche.
- Bake for 40-45 minutes until golden brown and crisp.
Serving
- Let cool slightly before dusting with powdered sugar.
- Top with fresh berries and drizzle with maple syrup if desired.
Notes
For best results, soak overnight to enhance flavor and texture. Ensure bread is thoroughly coated to avoid dryness. Common mistakes include skipping the soak and not using plastic wrap.