This overnight Crème Brûlée French Toast casserole takes the decadent flavors of the classic French dessert and transforms them into a make-ahead breakfast or brunch showstopper. By soaking thick slices of bread in a sweet, custard-like mixture flavored with vanilla and brown sugar, you create a dish that is deeply rich and satisfying. The topping caramelizes beautifully as it bakes, mimicking the brittle sugar shell of a true crème brûlée. It’s a perfect option for feeding a crowd without the morning rush, offering a balance of sweet indulgence and comforting warmth that makes any occasion feel special.
Ingredients
For the Caramel Sauce Base
- $1/2$ cup (113 g) unsalted butter
- $1/2$ cup (100 g) granulated white sugar
- $1/2$ cup (110 g) packed light brown sugar
- $1/4$ cup (60 ml) light corn syrup (or pure maple syrup)
For the Custard
- 5 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Bread
- 1 large loaf (about 1 pound) of Challah, Brioche, or Texas Toast
- 2 tablespoons granulated sugar (for dusting/finishing)
Instructions
- Prepare the Baking Dish and Caramel Base: Melt butter and sugars in a saucepan. Pour the mixture into a $9 \times 13 -inch baking dish and spread evenly.
- Cut and Arrange Bread: Cut the bread into thick slices, about 1 to 1.5 inches ( 2.5–3.8 cm) thick. Arrange the slices snugly in a single layer over the caramel mixture.
- Mix the Custard: Whisk together the eggs, cream, milk, vanilla, cinnamon, and salt until fully combined and slightly frothy.
- Soak the Bread (Overnight Step): Pour the custard mixture evenly over the bread slices. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, or ideally, overnight (up to 24 hours).
- Preheat and Rest: In the morning, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 350 or 17 .
- Bake the Casserole: Uncover the dish and bake for 40 to 50 minutes, or until the top is golden brown and the center is set.
- Finish and Serve: Remove the casserole from the oven. If desired, sprinkle the top with 2 tablespoons of granulated sugar and briefly torch it with a kitchen torch for an extra caramelized crust. Let cool slightly before serving.
Step-by-Step Details for the Perfect Crème Brûlée French Toast
The key to achieving the rich, creamy texture and the perfect caramelized topping in this dish lies in patience and careful assembly. It’s truly a process best done in two stages.
Preparing the Rich Base
Begin by creating the caramelized sauce that will coat the bottom of the casserole and eventually become the topping. Combine the butter, brown sugar, and white sugar in a medium saucepan over medium heat. Stir constantly until the butter is completely melted and the sugar has dissolved, forming a thick, uniform syrup. Adding the corn syrup helps prevent the sugar from crystalizing, resulting in a smoother, glossy finish. As soon as the mixture is smooth and bubbling, pour it immediately into the $9 \times 13$-inch ($23 \times 33$ cm) baking dish. Use a heat-safe spatula to ensure an even coating across the bottom.
Selecting and Soaking the Bread
Bread choice is critical for texture. You need a sturdy, slightly dry bread that can absorb a large quantity of liquid without falling apart. Brioche, Challah, or thick-cut Texas Toast are all excellent options. Slicing the bread about $1$ to $1.5$ inches ($2.5–3.8$ cm) thick ensures that the center remains custardy after baking. Arrange the slices tightly in the dish. There should be very little space between them—this structure helps the casserole hold its shape.
The Essential Overnight Soak
Whisking the custard is straightforward: combine eggs, cream, milk, vanilla, cinnamon, and salt. Whisk just until everything is homogeneous; avoid over-whisking, which can introduce too much air. Pour this mixture slowly over the bread, ensuring every surface is saturated. The importance of the overnight rest cannot be overstated. A minimum of 6 hours, and preferably 12–24 hours, allows the bread to fully absorb the liquid, transforming the starch into a soft, custardy interior. Without a long soak, the center will be dry and the texture uneven. When you press lightly on the bread after soaking, it should feel heavy and completely saturated.
Baking to Perfection
When ready to bake, you must allow the casserole to come to room temperature for about 30 minutes. This prevents thermal shock, which can cause the outside to cook too quickly while the center remains raw. Bake the French toast in a preheated 350 or 175 oven. The dish is done when the internal temperature reaches 200 and the top is deeply golden brown. Visually, the custard should not jiggle when you gently shake the pan. If the top begins to brown too quickly before the center is set, loosely tent the dish with aluminum foil for the last 10–15 minutes of baking.
The Crème Brûlée Finish
The final touch is where the “brûlée” comes in. Once the casserole is out of the oven, it will have a lovely caramel sheen from the base mixture. For an authentic crunch, sprinkle 2 tablespoons of granulated sugar evenly over the hot surface. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, glass-like crust. Move the torch quickly and keep the flame consistent to avoid burning the sugar. If you don’t have a torch, a very quick pass under a high-broiler setting can work, but watch it constantly (literally, for 30–60 seconds) as it can burn instantly. Let the dish cool for 10 minutes before serving. This cooling period allows the caramelized base to firm up and the structure of the casserole to stabilize.
Pro Tips for Maximum Flavor and Texture
- Use Day-Old Bread: Slightly stale bread works better than fresh bread because it absorbs the custard mixture more efficiently without becoming completely mushy. If your bread is fresh, cut the slices and let them sit out on a wire rack for a few hours to dry slightly before soaking.
- Don’t Skimp on the Butter: The quality and quantity of the butter in the caramel base are crucial. Using unsalted butter allows you to control the final seasoning. Ensure the butter mixture is spread very evenly in the dish before adding the bread.
- Whip the Custard Gently: Mix the egg and dairy components just enough to combine them. Over-whisking incorporates too much air, which can cause the custard to puff up dramatically in the oven and then deflate, resulting in a tougher texture.
- Seal Tightly for Soaking: When refrigerating, ensure the plastic wrap is pressed down lightly onto the surface of the bread slices, or that the dish is otherwise completely airtight. This prevents the bread from drying out and absorbing odors from the refrigerator.
- Clean Release is Key: To get a clean slice, especially since this dish is inverted to serve, spray the edges of your baking dish with a light coating of nonstick spray before adding the caramel base. This helps the caramelized sides lift out perfectly.
- Test for Doneness with a Skewer: To confirm the center is cooked, insert a small wooden skewer or sharp knife into the center. It should come out clean, or with just a few moist crumbs attached, indicating the custard has set.
- The Blowtorch Finish: If using a kitchen torch for the final step, always sprinkle the sugar after baking. This creates the authentic, hard “crème brûlée” crust. If you skip this step, the casserole will still be delicious but won’t have the signature crackle.
Variations and Substitutions
Add Citrus Zest
For a brighter flavor profile, finely grate the zest of one medium orange or lemon and whisk it into the custard mixture. The citrus notes cut through the richness of the cream and sugar, adding an elegant lift to the dish.
Introduce Nuts or Chocolate
Before pouring the custard over the bread, you can scatter 1/2$ cup of chopped pecans or walnuts across the caramel base. Alternatively, dark chocolate chips or chunks can be tucked between the bread slices for a molten, gooey element inside the finished toast.
Dairy Substitutions
To make the custard dairy-free, substitute the heavy cream and whole milk with full-fat coconut milk (canned, not refrigerated beverage) and almond or soy milk. The texture will be slightly different—less dense—but still creamy. Use a plant-based butter alternative in the caramel base.
Spice Variations
Instead of just cinnamon, experiment with adding warming spices. A pinch 1/4 teaspoon total) of nutmeg, cardamom, or ground ginger can elevate the custard’s aroma and taste, making it feel more seasonal or complex.
Flavor Extracts
Replace the vanilla extract with 1 teaspoon of almond extract and 1 teaspoon of vanilla for a subtle, complex nuttiness. Alternatively, use dark rum or bourbon extract for an adult twist, especially nice for a holiday brunch.
Serving Suggestions
This rich overnight French toast is hearty and sweet enough to stand on its own, but it pairs wonderfully with elements that offer a contrast in flavor and texture.
- Fresh Fruit and Berries: The most classic accompaniment. Serve with a generous bowl of fresh mixed berries like strawberries, blueberries, or raspberries. The tartness and coolness of the fruit provide a perfect counterbalance to the rich, warm custard.
- Whipped Cream or Mascarpone: A simple dollop of freshly whipped cream, slightly sweetened with powdered sugar and a touch of vanilla, adds an airy lightness. For a denser, richer option, spooning slightly loosened mascarpone cheese on top is a decadent addition.
- Savory Contrast: Because the dish is sweet, a savory side can round out the meal. Offer crisp bacon, a side of breakfast sausage patties, or a light frittata with herbs and cheese. This creates a satisfying, balanced brunch spread.
- Minimal Syrup: While unnecessary due to the caramel base, if you prefer a little extra moisture, serve with a very small pitcher of high-quality, warmed maple syrup, or a simple dusting of powdered sugar.
Frequently Asked Questions
Can I prepare this dish without soaking it overnight?
While you technically can, it’s not recommended for the best results. The long soak is essential for the bread to fully absorb the custard, which creates the signature soft, Crème Brûlée French Toast center. If you must rush it, soak it at room temperature for at least 2 hours, rotating the bread halfway through, but the texture will be less custardy.
What is the best type of bread to use?
The best bread is a dense, egg-based loaf like Brioche or Challah. These breads have enough structure to hold up to the custard without dissolving. Avoid standard sandwich bread or soft French bread, which can become soggy. A slightly crusty exterior helps protect the interior during the long soak.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a toaster oven or a standard oven set to 300 or 150 for 10–15 minutes until warmed through. Avoid the microwave, as it tends to make the caramelized topping soft and the bread rubbery.
Can I make this French Toast Casserole in smaller portions?
Yes, you can easily halve the recipe and bake it in an 8 \times 8 -inch ($20 \times 20 cm) square baking dish. Reduce the baking time to approximately 30–40 minutes, but still rely on the visual cues and internal temperature 200 or 93 for doneness.
Why did my caramel topping harden immediately?
The caramel base is designed to harden slightly when cold but melt and become soft and sticky when baked. If it became rock hard and stuck firmly to the pan, it’s likely that you overheated the mixture when preparing the caramel base, causing the sugar to reach the hard-crack stage. Ensure you only melt the butter and dissolve the sugar; don’t let it boil vigorously for an extended period.
Nutrition Information
| Nutrient | Amount per Serving (Estimated) |
| Calories | 620 kcal |
| Protein | 12 g |
| Carbs | 68 g |
| Fat | 34 g |
| Fiber | 2 g |
| Sugar | 45 g |
| Sodium | 280 mg |
Overnight Crème Brûlée French Toast Casserole
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup (or maple syrup)
- 5 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 loaf Challah, Brioche, or Texas Toast (about 1 lb)
- 2 tablespoons granulated sugar (for finishing)
Instructions
- Melt butter, white sugar, brown sugar, and corn syrup in a saucepan. Pour into a 9×13-inch baking dish and spread evenly.
- Slice bread into 1 to 1.5-inch thick pieces and arrange snugly in a single layer over the caramel base.
- Whisk eggs, cream, milk, vanilla, cinnamon, and salt until smooth and slightly frothy.
- Pour custard over the bread slices. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
- Let casserole sit at room temperature for 30 minutes. Preheat oven to 350°F (175°C).
- Bake uncovered for 40–50 minutes until golden brown and custard is set.
- Sprinkle top with 2 tablespoons of sugar and caramelize with kitchen torch. Let cool slightly before serving.
Notes
Equipment
- saucepan
- 9×13-inch baking dish
- whisk
- plastic wrap
- kitchen torch optional, for brûlée finish
- oven
