Crème Brûlée French Toast (Printable Version)

Rich custard-soaked brioche with caramel base and crispy sugar topping

# What You'll Need:

→ Bread

01 - 1 loaf (approximately 1 lb) brioche or challah bread, sliced 3/4-inch thick

→ Custard

02 - 6 large eggs
03 - 1 1/2 cups whole milk
04 - 1 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 1 tablespoon vanilla extract
07 - 1/4 teaspoon salt

→ Caramel Layer

08 - 1/2 cup unsalted butter
09 - 1 cup light brown sugar, packed
10 - 2 tablespoons corn syrup

→ Brûlée Topping

11 - 1/4 cup granulated sugar

# Directions:

01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour the mixture into the bottom of a 9x13-inch baking dish and spread evenly across the surface.
02 - Place bread slices in a single layer over the caramel, arranging them in a slightly overlapping pattern if necessary to fit the entire loaf.
03 - Whisk together eggs, milk, cream, sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and well combined.
04 - Pour the custard mixture evenly over the arranged bread slices. Gently press down on the bread with your hands or a spatula to help it absorb the liquid.
05 - Cover the baking dish tightly with plastic wrap and refrigerate for 8 to 12 hours, preferably overnight, to allow the bread to fully absorb the custard.
06 - Preheat the oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature while the oven heats, about 15 to 20 minutes.
07 - Bake uncovered for 30 to 35 minutes, or until the French toast is puffed, golden brown on top, and the custard is completely set.
08 - Remove from the oven and let the dish cool for 5 minutes before proceeding with the topping.
09 - Sprinkle granulated sugar evenly over the entire surface. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any extra caramel sauce from the bottom of the dish over each portion.

# Expert Tips:

01 -
  • The overnight soak means breakfast practically makes itself
  • That caramelized sugar crust transforms ordinary French toast into something extraordinary
02 -
  • Don't skip the overnight rest
  • The bread needs that full 8 hours to completely absorb the custard or you'll end up with soggy bottoms and dry centers
  • Let the dish sit at room temperature for 15 minutes before baking
  • Cold glass going into a hot oven can shatter, plus room temperature custard bakes more evenly
03 -
  • Day old brioche works better than fresh
  • Slightly stale bread absorbs the custard more effectively without falling apart
  • Don't oversoak before baking
  • The bread will continue absorbing liquid in the oven, so don't worry if it seems a little firm going in

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