Crème Brûlée French Toast (Print Version)
Overnight-soaked brioche with vanilla custard and caramelized sugar topping
# What You Need:
→ Bread
01 - 1 loaf (about 1 lb) brioche or challah, 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
# Directions:
01 - Melt butter with brown sugar and corn syrup in a small saucepan over medium heat, stirring constantly until smooth and bubbling. Pour caramel mixture into the bottom of a 9x13-inch baking dish and spread evenly across the surface.
02 - Place bread slices in a single layer over the caramel, arranging them in a slightly overlapping pattern if necessary to fit the entire loaf.
03 - Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt in a large mixing bowl until completely smooth and well combined.
04 - Distribute custard mixture evenly over the bread slices. Gently press down on each piece of bread to ensure thorough absorption of the liquid.
05 - Cover baking dish tightly with plastic wrap. Refrigerate for 8 to 12 hours to allow bread to fully absorb the custard and develop optimal texture.
06 - Preheat oven to 350°F. Remove dish from refrigerator and let stand at room temperature while oven heats, approximately 15 to 20 minutes.
07 - Bake uncovered for 30 to 35 minutes until the French toast is puffed, golden brown, and the custard is completely set. A knife inserted near the center should come out clean.
08 - Remove from oven and let cool for 5 minutes. This brief resting period allows the custard to firm slightly for easier handling.
09 - Sprinkle granulated sugar evenly over the entire surface. Using a kitchen torch, melt and caramelize the sugar until deep golden brown and bubbly. Alternatively, place under a broiler for 1 to 2 minutes, watching closely to prevent burning.
10 - Serve warm, spooning any remaining caramel sauce from the bottom of the dish over each portion.
# Expert Tips:
01 -
- The overnight soak means you can prep everything the night before and wake up to zero morning stress
- That brûlée topping transforms ordinary French toast into something restaurant worthy
02 -
- The bread must be slightly stale or dried out, otherwise it will disintegrate into mush during the overnight soak
- Letting the dish come to room temperature before baking prevents the custard from separating
03 -
- Broiling works if you do not have a torch, but watch it like a hawk as sugar goes from perfect to burned in seconds
- Spooning extra caramel from the bottom over each serving is absolutely mandatory