Go Back

Overnight Crème Brûlée French Toast

Crème brûlée French toast baked in a caramel base that bubbles up through thick brioche slices for a golden, custardy “crust” effect. This overnight French toast bake is make-ahead and feeds a crowd with caramel French toast casserole style gooey richness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Overnight soaking 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Brioche base
  • 1 loaf brioche bread Sliced thick.
Caramel base
  • 0.5 cup unsalted butter For the caramel layer.
  • 1 cup brown sugar For the caramel layer.
  • 2 tbsp corn syrup Helps the caramel set with a glossy bubble.
Custard
  • 5 eggs Large eggs, for custard soaking.
  • 1.5 cup heavy cream For a rich, custardy center.
  • 0.25 cup sugar For custard sweetness.
  • 1 tsp vanilla extract Adds warm vanilla flavor.
  • 0.5 tsp cinnamon For a lightly spiced custard.
Serving
  • powdered sugar Dust after baking.
  • maple syrup Serve on the side.

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 9x13 baking dish

Method
 

Make the caramel base
  1. Melt the unsalted butter, brown sugar, and corn syrup in a saucepan over medium heat until smooth, about 5 to 7 minutes, watching for a glossy caramel color.
  2. Pour the caramel into a greased 9x13 baking dish and spread it to coat the bottom so it can bubble up through the bread.
Assemble and soak overnight
  1. Arrange the brioche slices over the caramel in a single overlapping layer so every piece will be soaked by the custard.
  2. Whisk the eggs, heavy cream, sugar, vanilla extract, and cinnamon together until smooth, about 1 to 2 minutes.
  3. Pour the custard over the bread, ensuring every piece is soaked; let any dry spots get fully moistened.
  4. Cover and refrigerate overnight to allow the brioche to absorb the custard.
Bake
  1. Bake at 350°F for 40 to 45 minutes until the top is golden and puffed and the caramel has bubbled up through the bread.
Finish and serve
  1. Dust with powdered sugar while warm so it melts slightly into the caramelized surface.
  2. Serve with maple syrup to pour over the caramel French toast bake.

Notes

Pro tip: use thick brioche slices and press the top lightly after pouring custard so no bread stays dry—this is what makes the crème brûlée-like caramel crust bubble up. Refrigerate covered up to 3 days; reheat slices in a 300°F oven until warmed through, about 10 to 15 minutes. Freezing is not recommended because the caramelized custard can lose texture. For a lighter swap, substitute half-and-half for heavy cream for a less rich custard (texture will be slightly softer).