Overnight Crème Brûlée French Toast – A Decadent Breakfast Delight
If you love the creamy, caramelized goodness of crème brûlée and the comforting flavors of French toast, this Overnight Crème Brûlée French Toast is the ultimate breakfast indulgence. With a rich, custardy base, a buttery caramel layer, and a crisp, golden top, this make-ahead dish is perfect for weekend brunches, holiday mornings, or special occasions. Prep it the night before and wake up to a breakfast that feels fancy but is effortlessly easy!
My Experience with Crème Brûlée French Toast
I first made this for a holiday brunch, and let’s just say it was an instant hit! The caramelized brown sugar layer at the bottom transforms into a sweet, sticky glaze that seeps into the thick slices of bread. And when you take the time to broil the top for that signature brûlée crunch, it’s a game-changer. Every bite is the perfect balance of creamy, crispy, and melt-in-your-mouth deliciousness. Now, this recipe is a staple for any family gathering or cozy Sunday morning.
What makes this dish stand out is the overnight soak. Unlike traditional French toast, where slices are quickly dipped in an egg mixture, this one sits overnight, allowing the custard to fully absorb into the bread, ensuring an ultra-rich texture. The result? A perfectly soft and creamy inside with a golden, crispy top that gives it that signature brûlée touch.
Why You’ll Love This Recipe
✔️ Make-Ahead Magic – Prep the night before and bake in the morning!
✔️ Caramelized Perfection – A buttery brown sugar layer creates a rich caramel flavor.
✔️ Creamy & Custardy – Soaks up all the goodness for the softest French toast.
✔️ Easy Yet Impressive – Feels gourmet but is incredibly simple to make.
✔️ Perfect for Entertaining – No last-minute cooking stress; just pop it in the oven and enjoy!
How to Make Overnight Crème Brûlée French Toast
Find the full recipe with measurements in the recipe card below.
Ingredients:
- 1 loaf French bread or brioche, sliced into 1-inch pieces
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 tbsp corn syrup (or maple syrup)
- 5 large eggs
- 1 1/2 cups half-and-half (or whole milk)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 2 tbsp granulated sugar (for brûlée topping)
- Powdered sugar, berries, or whipped cream for garnish (optional)
Instructions:
- Prepare the Caramel Base: In a saucepan over medium heat, melt the butter, then stir in the brown sugar and corn syrup. Cook for 2-3 minutes until smooth and glossy. Pour the caramel mixture into the bottom of a greased 9×13-inch baking dish.
- Layer the Bread: Arrange the sliced bread in the dish, pressing slightly into the caramel base.
- Make the Custard: In a bowl, whisk together eggs, half-and-half, vanilla, cinnamon, and salt. Pour evenly over the bread, ensuring each slice is soaked.
- Cover and Refrigerate Overnight: Let it sit in the fridge for at least 8 hours, allowing the bread to absorb the custard.
- Bake: Preheat oven to 350°F. Bake uncovered for 35-40 minutes, until puffed and golden.
- Brûlée the Top: Sprinkle granulated sugar over the baked French toast. Broil for 1-2 minutes until caramelized and crisp. (Alternatively, use a kitchen torch to brûlée the sugar.)
- Serve & Enjoy: Let it cool slightly, then serve warm with fresh berries, powdered sugar, or whipped cream.
Baking Tips for the Best French Toast
- Use day-old bread – Slightly stale bread soaks up the custard without getting too soggy.
- For extra crunch, don’t skip the brûlée step—it makes all the difference!
- Customize flavors – Add a splash of bourbon, orange zest, or a dash of nutmeg for extra depth.
- Make it dairy-free – Swap out the half-and-half for almond or coconut milk.
- For extra caramelization, let the baked French toast sit for a few minutes before sprinkling the sugar and broiling—it helps the sugar melt more evenly!
What to Serve with Crème Brûlée French Toast
This dish is rich and indulgent, so pair it with:
- Fresh fruit – Berries or citrus add a refreshing contrast.
- Bacon or sausage – A savory side balances the sweetness.
- Coffee or mimosas – Because why not make brunch extra special?
- Whipped cream & powdered sugar – For an extra decadent finish.
- Maple syrup drizzle – Even though it’s already caramelized, a little extra syrup never hurts!
Frequently Asked Questions
Can I use a different type of bread?
Yes! Brioche, challah, or Texas toast all work beautifully.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F for the best texture.
Can I make this without refrigerating overnight?
Yes, but for best results, let it soak for at least 2-3 hours before baking.
Do I have to brûlée the top?
Not at all! It’s delicious as-is, but that crunchy, caramelized layer takes it to the next level.
Can I make this in individual servings?
Yes! Use ramekins instead of a large baking dish for a cute, personalized touch.
Final Thoughts
This Overnight Crème Brûlée French Toast is the perfect blend of breakfast and dessert—a dish that turns ordinary mornings into something extra special. Whether you’re hosting brunch or just treating yourself, this recipe is guaranteed to impress. The combination of the custardy, caramelized base with the crispy brûlée topping is pure perfection.
If you’re looking for an effortless way to wow your guests or make your weekend feel extra luxurious, give this a try. One bite, and you’ll be hooked!
Print
Overnight Crème Brûlée French Toast – A Decadent Breakfast Delight
- Total Time: 55 minutes
Description
If you love the creamy, caramelized goodness of crème brûlée and the comforting flavors of French toast, this Overnight Crème Brûlée French Toast is the ultimate breakfast indulgence. With a rich, custardy base, a buttery caramel layer, and a crisp, golden top, this make-ahead dish is perfect for weekend brunches, holiday mornings, or special occasions. Prep it the night before and wake up to a breakfast that feels fancy but is effortlessly easy!
Ingredients
- 1 loaf French bread or brioche, sliced into 1-inch pieces
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 tbsp corn syrup (or maple syrup)
- 5 large eggs
- 1 1/2 cups half-and-half (or whole milk)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 2 tbsp granulated sugar (for brûlée topping)
- Powdered sugar, berries, or whipped cream for garnish (optional)
Instructions
- Prepare the Caramel Base: In a saucepan over medium heat, melt the butter, then stir in the brown sugar and corn syrup. Cook for 2-3 minutes until smooth and glossy. Pour the caramel mixture into the bottom of a greased 9×13-inch baking dish.
- Layer the Bread: Arrange the sliced bread in the dish, pressing slightly into the caramel base.
- Make the Custard: In a bowl, whisk together eggs, half-and-half, vanilla, cinnamon, and salt. Pour evenly over the bread, ensuring each slice is soaked.
- Cover and Refrigerate Overnight: Let it sit in the fridge for at least 8 hours, allowing the bread to absorb the custard.
- Bake: Preheat oven to 350°F. Bake uncovered for 35-40 minutes, until puffed and golden.
- Brûlée the Top: Sprinkle granulated sugar over the baked French toast. Broil for 1-2 minutes until caramelized and crisp. (Alternatively, use a kitchen torch to brûlée the sugar.)
- Serve & Enjoy: Let it cool slightly, then serve warm with fresh berries, powdered sugar, or whipped cream.
Notes
- Use day-old bread – Slightly stale bread soaks up the custard without getting too soggy.
- For extra crunch, don’t skip the brûlée step—it makes all the difference!
- Customize flavors – Add a splash of bourbon, orange zest, or a dash of nutmeg for extra depth.
- Make it dairy-free – Swap out the half-and-half for almond or coconut milk.
- For extra caramelization, let the baked French toast sit for a few minutes before sprinkling the sugar and broiling—it helps the sugar melt more evenly!
- Prep Time: 15
- Cook Time: 40
Nutrition
- Serving Size: 8 Servings
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
