Overnight Crème Brûlée French Toast
Wake up to this incredible Overnight Crème Brûlée French Toast. Featuring a browned butter caramel base, rich vanilla custard, and a shatteringly crisp sugar crust, this make-ahead breakfast feels like pure weekend luxury.
Equipment
- 9x13-inch baking dish
- Small saucepan
- Kitchen torch
Ingredients
- 1/2 cup butter
- 1 cup packed dark brown sugar
- 1 loaf French bread, or other artisan white bread, cut into 1 inch slices
- 6 large eggs
- 1 1/2 cups half and half
- 1 tablespoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 teaspoon grand marnier orange liqueur
- 1/2 teaspoon salt
Instructions
Build the caramel base
- The night before, set a small saucepan over medium heat and melt the butter until it begins to foam. Let it cook just long enough to smell nutty and toasted, then stir in the brown sugar and cook for about 4 minutes, until the mixture is bubbly, smooth, and glossy.
- Pour that warm brown butter caramel into the bottom of a 9x13 baking dish and spread it into an even layer with a spatula so every slice gets a rich, golden base.
Whisk the custard and assemble
- In a large bowl, whisk the eggs for 1 minute until they look loose and well blended. Add the half and half, vanilla extract, maple syrup, grand marnier orange liqueur, and salt, then whisk again until the custard is fully combined and silky.
- Arrange the 1-inch slices of bread in a single layer over the brown sugar mixture, fitting in as many as the dish will comfortably hold. Pour the custard slowly and evenly over the bread so the tops and edges are well moistened. Cover tightly with plastic wrap and refrigerate overnight.
Bake and flip
- In the morning, preheat the oven to 350 degrees F. Remove the dish from the refrigerator and let it sit at room temperature for 20 to 30 minutes to take the chill off. Bake the casserole uncovered for 40 to 45 minutes, until the bread looks lightly golden and the custard is set.
- Carefully remove the dish from the oven and use a spatula to turn each slice over.
Create the brûlée crust
- Dust the flipped slices with a thin, even layer of fine granulated sugar.
- Switch the oven to broil and broil on high for about 2 minutes, or use a kitchen torch, until the sugar melts into a glass-like crust. Watch very closely to prevent burning. Let the dish rest for 5 to 10 minutes before serving with fresh berries.
Notes
Prevent Thermal Shock: Always let the baking dish sit at room temperature for 20 to 30 minutes before baking to prevent cold glass or ceramic from shattering in a hot oven.
Bread Preparation: If your bread is fresh instead of slightly stale, slice it and dry it in a low oven for 10 to 15 minutes before assembling. Stale bread absorbs the custard much more efficiently.
Resting Time: Give the baked French toast 5 to 10 minutes to rest before serving. This allows the caramel underneath to thicken slightly and helps the slices hold together perfectly.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat portions in a 350 degree F oven or an air fryer to help re-crisp the caramelized crust.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.