Crème Brûlée French Toast (Printable Version)

Overnight brioche with vanilla custard and caramelized sugar topping

# What You Need:

→ Bread

01 - 1 loaf brioche or challah, about 1 pound, 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

# How To Make:

01 - Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup, stirring constantly until smooth and bubbling. Pour evenly into a 9x13-inch baking dish.
02 - Place bread slices in a single layer over the caramel, arranging them tightly with slight overlap to fit the dish.
03 - Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and combined.
04 - Evenly pour the custard mixture over the bread. Gently press down on each slice to ensure thorough absorption of the liquid.
05 - Cover the dish tightly with plastic wrap. Refrigerate for 8 to 12 hours to allow the bread to fully soak up the custard.
06 - Preheat oven to 350°F. Remove the dish from the refrigerator and let it sit at room temperature while the oven heats, approximately 15 to 20 minutes.
07 - Bake uncovered for 30 to 35 minutes until the top is puffed and golden brown, and the custard is completely set with no liquid remaining.
08 - Remove from oven and let rest for 5 minutes to allow the dish to settle slightly.
09 - Sprinkle granulated sugar evenly over the entire surface. Using a kitchen torch, melt and caramelize the sugar until dark golden and bubbly. Alternatively, place under the broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Invert portions onto plates or serve directly from the dish, spooning any remaining caramel sauce from the bottom over each slice.

# Expert Advice:

01 -
  • You get to play with fire and create that satisfying crackle with every spoonful
  • Make it ahead and let the fridge do all the work while you sleep
  • The caramel bottom becomes this incredible sauce that spoons over everything
02 -
  • The bread needs that full overnight soak to achieve the proper texture
  • Watch carefully under the broiler if you go that route because sugar goes from perfect to burned in seconds
  • Serve immediately after brûléeing for that signature crunch
03 -
  • Let the caramel cool slightly before adding the bread so it does not start cooking the eggs immediately
  • If you do not have a kitchen torch, the broiler works but keep the door cracked and watch like a hawk

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