Overnight Creme Brûlée French Toast
Overnight Creme Brûlée French Toast. An easy overnight french toast with thick bread in a buttery sugar glaze and soaked with a sweet custard.
Servings: 8
Equipment
- 9 x 13 baking pan
Ingredients
- 1/2 cup Salted Butter
- 1 cup Light Brown Sugar (tightly packed)
- 2 Tablespoons Corn Syrup
- 9-inch loaf French Bread, Brioche, Challah, Country (sliced or cut into cubes)
- 1 1/2 cups Half-n-Half
- 5 large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 3 Tablespoons Granulated Sugar (for bruleeing)
Toppings:
- Fresh Fruit
- Whipped Cream
Instructions
- Heat a small saucepan over medium heat. Add the butter, brown sugar, and corn syrup and cook, stirring, until completely silky smooth, 3 to 4 minutes. Pour into a 9x13 baking dish and tilt to spread evenly.
- Slice or cube the bread and arrange over the caramel in an even layer.
- Whisk the half-and-half, eggs, vanilla, and salt until smooth. Pour evenly over the bread, pressing gently so every piece is saturated.
- Cover with foil and refrigerate at least 8 hours or overnight.
- Let the dish sit at room temperature 20 to 30 minutes while the oven preheats to 350°F. Bake uncovered 35 to 40 minutes, until puffed and golden. Tent with foil if browning too fast.
- Using a wide spatula, flip each piece so the caramel side faces up.
- Sprinkle the granulated sugar evenly over the top. Broil 1 to 2 minutes, watching constantly, or use a kitchen torch until the sugar melts and turns deep amber.
- Let rest 2 minutes for the sugar to harden, then serve with berries and whipped cream.
Notes
Bread: Day-old brioche or challah is best. Fresh bread gets soggy.
Watch the broiler. Sugar goes from amber to burnt in seconds.
Brûlée just before serving. The sugar shell softens as it sits.
To freeze: Chill 8 hours first, then freeze up to 2 months. Thaw overnight and add 8 to 10 minutes to the bake time.
Watch the broiler. Sugar goes from amber to burnt in seconds.
Brûlée just before serving. The sugar shell softens as it sits.
To freeze: Chill 8 hours first, then freeze up to 2 months. Thaw overnight and add 8 to 10 minutes to the bake time.
Nutrition
Calories: 1538kcal | Carbohydrates: 272g | Protein: 54g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 3019mg | Potassium: 680mg | Fiber: 10g | Sugar: 59g | Vitamin A: 597IU | Calcium: 335mg | Iron: 18mg
