Crème Brûlée French Toast (Printer-friendly)

Overnight custard-soaked brioche with caramelized sugar crust

# What You Need:

→ 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
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# How to Make It:

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, slightly overlapping if necessary to fit the dish.
03 - Whisk together eggs, milk, cream, granulated sugar, vanilla extract, and salt in a mixing bowl until completely smooth and combined.
04 - Pour custard mixture evenly over the bread slices. Gently press down on bread to help it absorb the liquid.
05 - Cover dish tightly with plastic wrap and refrigerate for 8 to 12 hours to allow bread to fully absorb the custard.
06 - Remove dish from refrigerator and let sit at room temperature while oven preheats to 350°F.
07 - Bake uncovered for 30 to 35 minutes until puffed, golden brown, and the custard is completely set.
08 - Let the dish rest for 5 minutes after removing from the oven.
09 - Sprinkle granulated sugar evenly over the surface. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • overnight prep means you just bake and torch when your guests arrive
  • that crispy sugar crust turns ordinary french toast into something restaurant worthy
02 -
  • press the bread into the custard before refrigerating or you will have dry patches in the morning
  • let the dish come to room temperature while the oven preheats for even baking
03 -
  • buy your brioche two days ahead and let it stale naturally on the counter
  • use room temperature eggs for a custard that absorbs more evenly

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