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Overnight Crème Brûlée French Toast Recipe

Overnight Crème Brûlée French Toast Recipe
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Indulge in a creamy, decadent breakfast with this Overnight Crème Brûlée French Toast recipe. Featuring thick brioche or challah soaked overnight in a rich custard of eggs, heavy cream, vanilla, and warm spices, it bakes to perfection with a caramelized brûlée sugar crust that offers a delightful crisp contrast. Easy to prepare the night before, this recipe makes busy mornings stress-free while delivering an impressive gourmet dish perfect for brunch or special occasions.

Ingredients

Scale

Bread

  • 1 loaf thick brioche or challah bread, sliced into 1-inch thick pieces

Custard Mixture

  • 6 large eggs
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional: 1/2 cup sour cream or Greek yogurt (for subtle tang)

Topping

  • Additional granulated sugar or turbinado sugar for brûlée topping

Optional Variations

  • Fresh berries or sliced peaches (for fruit infusion)
  • Toasted almonds, pecans, or walnuts (for nutty crunch)
  • Chocolate chips or ganache (for chocolate twist)
  • Almond milk or coconut milk and coconut cream (for dairy-free alternative)
  • Cardamom or ginger (for added spice)

Instructions

  1. Prepare the Custard Mixture: Whisk together 6 eggs, 2 cups heavy cream, 1 tablespoon vanilla extract, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg (plus optional sour cream or Greek yogurt if using) in a large bowl until smooth and fully combined. This rich custard will soak into the bread slices, creating a luscious texture.
  2. Layer the Bread: Grease a baking dish and arrange the sliced brioche or challah in a single or slightly overlapping layer. Pour the custard mixture evenly over the bread. Gently press the bread slices down to ensure they soak up the custard fully.
  3. Chill Overnight: Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This allows the bread to absorb maximum custard flavor and moisture for an ultra-creamy finish.
  4. Bake the French Toast: Preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown.
  5. Brûlée the Sugar Topping: Evenly sprinkle granulated or turbinado sugar across the baked French toast’s surface. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust, resembling classic crème brûlée. Alternatively, use the broiler with close watch to avoid burning.
  6. Serve and Enjoy: Let the brûléed sugar crust cool for a minute or two before slicing. Serve warm, optionally garnished with fresh berries, powdered sugar, or a sprig of mint for a balanced, elegant breakfast.

Notes

  • Use day-old brioche or challah for best custard absorption without bread falling apart.
  • Do not substitute heavy cream with milk; heavy cream ensures rich, velvety custard.
  • Apply an even layer of sugar for consistent caramelized crust during brûléeing.
  • A kitchen torch provides the perfect caramelized topping without overcooking the custard; broiler can be used cautiously as an alternative.
  • Prepare the dish the night before for a deeply soaked, indulgent French toast.
  • Leftovers can be refrigerated up to 3 days or frozen up to 2 months, wrapped properly.
  • Reheat gently in the oven at 325°F (160°C) for 10-15 minutes to maintain texture.

Nutrition

Keywords: Overnight French toast, Crème brûlée French toast, custard soaked bread, baked French toast, caramelized sugar topping, brunch recipe

Find it online: https://juliaglam.com/overnight-crme-brle-french-toast-recipe/