This French toast is made the night before. Thick slices of brioche soak overnight in a custard of eggs, cream, milk, sugar and vanilla, then bake uncovered in the morning and finish under the broiler with a layer of brown sugar. The sugar caramelizes into a thin, crisp crust that gives the dish its crème brûlée name. It serves 8, one slice each.
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The work is 15 minutes the evening before. The oven time in the morning is 45 minutes plus a minute or two under the broiler. The card lists 8 hours as the total, which includes the overnight rest.
What Goes into It
- Brioche (1 loaf): buttery and slightly sweet, with a soft crumb that soaks up the custard. Day-old brioche or French bread is better than fresh, which can turn mushy.
- Eggs (6 large): they set the custard and hold the dish together.
- Heavy cream (2 cups) and whole milk (1 cup): the cream gives the velvety texture, and the milk keeps the custard from being too thick so it soaks in properly.
- Granulated sugar (1 cup): sweetens the custard.
- Vanilla extract (1 tablespoon), cinnamon (1 teaspoon) and salt (1/4 teaspoon): the flavoring. The salt brings out the sweetness.
- Brown sugar (1/2 cup): sprinkled on top before broiling.
The Night Before
Cut the brioche into thick slices and arrange them in a greased baking dish. Whisk the eggs, cream, milk, granulated sugar, vanilla, cinnamon and salt, then pour the mixture over the bread so every piece is soaked. Cover with plastic wrap and refrigerate overnight. The bread should soak for at least several hours, and overnight is best.
To save time, you can prepare the custard and slice the bread the night before and assemble and bake in the morning.
Baking and Broiling
Heat the oven to 350°F (175°C) and bake uncovered for about 45 minutes, until golden brown and slightly puffed. If the top is browning too fast, lay foil loosely over the dish so the inside can finish cooking.
Sprinkle the brown sugar over the top and broil for 1 to 2 minutes, watching closely so it caramelizes without burning. Let the dish cool slightly before serving.
Ways to Change It
- Fruit: layer sliced strawberries, blueberries or bananas between the bread slices before pouring the custard over.
- Nuts: sprinkle coarsely chopped pecans or walnuts on the bread before the custard goes on.
- Chocolate: add chocolate chips or cocoa powder to the custard, and reduce the sugar to balance it.
- Vegan: replace the eggs with flaxseed meal and water or silken tofu, and use almond or coconut milk in place of the milk and cream.
What to Serve with It
Fresh berries such as strawberries, blueberries or raspberries give color, and their tartness balances the sweetness. Warm maple syrup suits the caramelized top, and a flavored syrup such as vanilla or cinnamon works as a variation. Other options are whipped cream, toasted pecans or almonds, and a dusting of powdered sugar or a sprig of mint.
Time and Nutrition
Prep is 15 minutes, baking is 45 minutes and the total is 8 hours with the overnight soak. One slice has about 350 calories, 24 grams of fat (14 grams saturated), 30 grams of carbohydrates, 1 gram of fiber, 20 grams of sugar, 8 grams of protein and 300 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes, that is how the recipe is built. Soak the bread in the custard overnight and bake it in the morning.
What bread works best?
Day-old brioche or French bread. Both absorb the custard without getting too soggy.
How should leftovers be stored?
In an airtight container in the refrigerator for up to three days. Reheat individual servings in the microwave or the oven until warmed through.
Can I freeze it?
Yes, before baking. Cover the assembled dish tightly and freeze for up to two months. Thaw it in the refrigerator overnight, then bake as directed.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Overnight Crème Brûlée French toast
Ingredients
Instructions
Slice the brioche bread into thick slices and arrange in a greased baking dish.
In a mixing bowl, whisk together eggs, heavy cream, milk, granulated sugar, vanilla extract, cinnamon, and salt.
Pour the egg mixture over the bread, ensuring all pieces are soaked.
Cover with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350°F (175°C).
Bake uncovered for about 45 minutes or until golden brown.
Sprinkle brown sugar over the top and broil for 1-2 minutes until caramelized.
Let cool slightly before serving.
Notes
For best results, use day-old brioche or French bread.
Serve with fresh berries and maple syrup for added flavor.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 350 calories |
| Sugar Content | 20g |
| Sodium Content | 300mg |
| Fat Content | 24g |
| Saturated Fat Content | 14g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 1g |
| Protein Content | 8g |
| Cholesterol Content | 150mg |