Overnight Crème Brûlée Toast

This decadent overnight crème brûlée French toast transforms a beloved breakfast classic into something extraordinary that will impress family and friends alike. The beauty lies in its make-ahead convenience and the show-stopping caramelized sugar topping that cracks delightfully with each bite.

I first made this for a holiday brunch when my in-laws visited unexpectedly. The kitchen filled with heavenly aromas while we opened gifts, and everyone thought I'd been slaving away all morning. It's been our Christmas morning tradition ever since.

Ingredients

• French bread: Provides the sturdy base that soaks up custard without falling apart. Look for a loaf with a good crust and chewy interior.
• Large eggs: Create the custard base and provide structure. Farm-fresh eggs with bright orange yolks will enhance the color and flavor.
• Half and half: The perfect balance of richness without being overwhelmingly heavy. Use the freshest you can find.
• Whole milk: Adds creaminess while keeping the custard light. Full fat is essential here for proper texture.
• Vanilla extract: Provides warm aromatic notes. Pure extract rather than imitation makes a noticeable difference.
• Granulated sugar: Sweetens the custard and creates the signature brûlée topping. Use fine granulated for even melting.
• Ground cinnamon: Adds subtle warmth without overpowering. Look for Ceylon cinnamon for delicate flavor.
• Ground nutmeg: Provides complexity and nutty depth. Freshly grated makes a world of difference.
• Unsalted butter: Creates rich pockets of flavor throughout and helps with browning. European-style butter has less water content and better flavor.
• Maple syrup: The finishing touch that complements the caramelized sugar. Pure maple syrup only, splurge here.

Step-by-Step Instructions

Prepare the Baking Dish:

Butter your baking dish thoroughly ensuring every spot is coated to prevent sticking. Arrange bread slices in a single overlapping layer, similar to shingles on a roof. This creates the perfect base while ensuring each piece absorbs the custard evenly.

Create the Custard Mixture:

Whisk eggs vigorously until completely broken down and slightly frothy, about 30 seconds. Stream in the half-and-half and milk while continuing to whisk. Add vanilla, sugar, cinnamon and nutmeg, whisking until sugar is completely dissolved. The mixture should coat the back of a spoon when ready.

Soak the Bread:

Pour custard slowly and evenly over the bread, focusing on covering each piece. Press gently on bread slices to encourage absorption without breaking them. Tilt the dish slightly to redistribute custard if some areas seem dry.

Overnight Rest:

Cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 8 hours and up to 24 hours. This resting period allows the bread to fully absorb the custard and for the flavors to meld together.

Baking Process:

Remove from refrigerator 30 minutes before baking to take the chill off. Dot with butter pieces evenly across the surface, concentrating on areas that look less saturated. Sprinkle a thin layer of sugar before baking to help start the browning process. Bake until puffed and golden, with a slight jiggle in the center.

Creating the Brûlée Topping:

Sprinkle a generous even layer of sugar approximately 1/8 inch thick across the entire surface. If using a kitchen torch, hold about 2 inches from surface and move continuously in circular motions. If using the broiler, watch constantly and rotate pan for even browning. The sugar should melt and turn amber in color.

Serving Perfection:

Let rest for 5-7 minutes after caramelizing to allow the sugar to harden and the interior to set. Cut into portions with a sharp knife, breaking through the caramelized top with a satisfying crack. Serve with warmed maple syrup on the side.

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The caramelizing step is truly what transforms this from regular French toast to something magical. I remember the first time I watched my grandmother caramelize sugar with her trusty kitchen torch I was completely mesmerized. Now my kids fight over who gets to hold the torch when we make this special breakfast.

Frequently Asked Questions

→ Can I use a different type of bread?

Yes, brioche or challah are great alternatives as they absorb the custard well and maintain a soft texture.

→ How long can I refrigerate the dish before baking?

The dish can be refrigerated for up to 12 hours, making it a great overnight option.

→ What’s the best way to caramelize the sugar topping?

Use a kitchen torch for even caramelization, but the broiler setting on your oven works well too.

→ Can I make this dish ahead of time?

You can prepare it the night before and bake it fresh in the morning for best results.

→ What toppings work well besides maple syrup?

Fresh berries, whipped cream, or a dusting of powdered sugar pair wonderfully with this dish.