Overnight Crème Brûlée French Toast

I’ve crafted an indulgent overnight Crème Brûlée French Toast that soaks up creamy custard, bakes into golden perfection, and finishes with a satisfying caramelized sugar crust—combining breakfast and dessert in one glorious dish.

Why You’ll Love This Recipe

I love this recipe because it’s effortlessly decadent yet easy to prepare. I assemble it the night before, sleep on it, and wake to a luscious French toast bake that’s luxuriously creamy inside with a sweet crisp top—Corn brûlée vibes without the fuss.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• thick-cut bread (brioche or challah recommended)

• whole milk or half‑and‑half

• heavy cream

• large eggs

• granulated sugar

• vanilla extract (or vanilla bean paste)

• pinch of salt

• turbinado or granulated sugar (for topping)

• melted butter (for greasing)

directions

1. Prep & cut bread – I cube thick slices of bread into roughly 1½‑inch pieces and arrange them in a buttered baking dish.

2. Make custard – I whisk together milk, cream, eggs, sugar, vanilla, and salt until completely smooth and pour it over the bread cubes. I press down to ensure each piece is soaked.

3. Chill overnight – I cover the dish tightly and refrigerate it for at least 6 hours or overnight, letting the bread fully absorb the custard.

4. Preheat & bake – The next morning, I preheat my oven to 350 °F (175 °C), uncover the dish, and bake for about 35–40 minutes until puffed, golden, and custardy in the center.

5. Caramelize sugar – I sprinkle an even layer of turbinado or granulated sugar over the top. Then I carefully use a kitchen torch to melt and bubble the sugar until it forms a crisp, brûlée-style crust. If I don’t have a torch, I slide the dish under a hot broiler for 1–2 minutes, watching closely so it doesn’t burn.

6. Cool briefly & serve – I let it rest for a few minutes so the crust sets, then slice or scoop and serve warm, garnished with fresh fruit or a dusting of powdered sugar.

Servings and timing

• Servings: 6–8

• Prep time: 15 minutes

• Chill time: ≥ 6 hours (overnight)

• Bake time: 35–40 minutes

• Caramelize & serve time: 5–10 minutes

• Total time: ~6 hours 50 minutes (includes chill)

Variations

• Citrus twist: I add a tablespoon of orange or lemon zest to the custard for bright, zesty notes.

• Coffee flavor: I stir in a tablespoon of instant espresso powder to the custard for mocha richness.

• Almond layer: I sprinkle slivered almonds between bread layers before custard soak for crunch.

• Mini portions: I assemble in individual ramekins so everyone gets their own crispy, creamy serving.

storage/reheating

I store leftovers covered in the fridge for up to 2 days. To reheat, I warm individual portions in a 325 °F oven for 10–12 minutes, then re-torch or briefly broil the sugar crust again for that signature brûlée crunch.

FAQs

Do I need a kitchen torch for the caramel layer?

I prefer using a torch for precision, but I can also use the broiler—just keep a close eye so it doesn’t burn. It’s easiest with a torch.

Can I make this gluten‑free?

Yes—I substitute the bread with a gluten‑free brioche-style loaf or GF challah. The soak and bake method stays the same.

What’s the best bread to use?

I love thick-sliced brioche or challah—they’re rich and absorb the custard beautifully without becoming soggy.

Can I skip the overnight soak?

I can, but I would let it soak at least 2 hours to allow the custard to penetrate. Overnight yields the creamiest texture.

Can I add fruit to the dish?

Definitely—I layer fresh berries, sliced peaches, or even diced apples between the bread before soaking for extra flavor and color.

Conclusion

I hope this Overnight Crème Brûlée French Toast brings creamy, crisp, dreamy indulgence to mornings—or even brunch celebrations. It’s easy to prep ahead and always impresses with its elegant texture and caramelized crown. Enjoy every crunchy, custardy bite!