I still remember the first time I made this crème brûlée–style French toast for a sleepy Sunday brunch — the custardy slices came out with a delicate vanilla aroma and a brûléed top that crackled under the spoon. This is an overnight-bake take on French toast that tastes decadently close to the classic dessert but feeds a crowd with minimal hands-on time. It’s the kind of recipe you make for holiday mornings, celebratory brunches, or any time you want breakfast that feels indulgent without fuss.

Why you’ll love this dish

This version marries the silky custard of crème brûlée with the comforting warmth of baked French toast. Using brioche or challah gives you a rich crumb that soaks up the custard without collapsing. Make it ahead and refrigerate overnight so the flavors develop then pop it in the oven while you open presents or sip coffee.

• Feeds a crowd with one pan, which is great for brunches and holidays.
• Hands-off once assembled: soak, chill, and bake.
• Kid-approved texture and grown-up caramelized top if you torch it.
• Uses pantry-friendly ingredients and allows easy swaps.

“A crowd-pleasing brunch winner custardy middle, crackly caramel top, and zero last-minute stress.” weekend brunch tester

Step-by-step overview

This is a simple process in three acts: slice and arrange the bread, whisk a vanilla custard and pour it over the loaf so each slice soaks, then chill to set and bake until puffed and golden. Finish with a quick sugar brûlée for the signature crackly top, or skip it for a softer surface. Expect about 10–15 minutes active time assembling, 2+ hours to chill, and 30–35 minutes to bake.

What you’ll need

1 loaf brioche or challah bread (stale or day-old is ideal)
4 large eggs
1 cup heavy cream
1 cup whole milk (or extra cream for richer custard)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Butter for greasing the baking dish
Sugar for caramelizing (optional)
Fresh berries or fruit for serving (optional)

Notes on ingredients and substitutions

• Brioche or challah are recommended for their eggy, tender crumb. A sturdy challah holds up best if you like thick slices.
• For a lighter custard, use all milk (skip some cream), or use half-and-half.
• If you don’t have a torch, coarse sugar and a hot broiler will work — see Tips below.
• For a dairy-free version, try full-fat coconut milk plus a non-dairy creamer, but texture will change.

Step-by-step instructions

1. Preheat and prepare: Butter a 9×13-inch (or similar) baking dish so the custard won’t stick.
2. Slice the bread: Cut the loaf into thick slices (about 1 to 1½ inches). Arrange the slices snugly in the greased dish, standing or slightly overlapping.
3. Make the custard: In a medium bowl, whisk 4 eggs until blended. Stir in 1 cup heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth.
4. Soak the bread: Pour the custard evenly over the arranged slices, pressing lightly so the liquid reaches between slices. Make sure each piece is coated.
5. Chill: Cover the dish and refrigerate for at least 2 hours or overnight for best texture and flavor.
6. Bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the custard-bathed bread for 30–35 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
7. Brûlée the top (optional): Sprinkle an even layer of granulated sugar over the warm baked custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crackly crust. If you don’t have a torch, place under a hot broiler for 1–2 minutes, watching closely.
8. Serve warm: Let the dish rest a few minutes after caramelizing, then serve slices with fresh berries or fruit.

Best ways to enjoy it

Plate a warm slice with a spoonful of fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup for extra sweetness. For a balanced brunch spread, pair the sweet French toast with a savory option like a simple egg-and-cheese toast or a creamy casserole so guests can choose — you can even link up a lighter toast idea like this air-fryer egg and cheese toast for contrast. If you want to serve something hearty alongside, a savory baked casserole complements the richness nicely.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place slices on a baking sheet and warm at 325°F (160°C) for 10–15 minutes, or reheat individual slices in a toaster oven until heated through. Avoid microwaving if you want to preserve texture — it can become soggy. To freeze, wrap individual slices tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Pro chef tips

• Day-old bread soaks better: Slightly stale brioche or challah absorbs custard without falling apart.
• Even soaking matters: Press the slices gently after pouring the custard to force the liquid into the crumb.
• Torch vs broiler: A kitchen torch gives the most controlled caramelization. Under the broiler, sugar can burn quickly — watch the dish at eye level and keep the oven door slightly ajar if your broiler is intense.
• Don’t overbake: The center should be set but still tender. It will continue to firm slightly as it cools.
• Make it ahead: Assemble and chill overnight. Bake just before serving to free up morning time.
• Safety note: Always cool to room temperature before covering tightly if you intend to refrigerate the leftovers immediately.

Flavor swaps

• Citrus-vanilla: Add 1 teaspoon orange or lemon zest to the custard for a bright lift.
• Chocolate-hazelnut: Spread a thin layer of Nutella between slices before soaking for a gooey center.
• Spiced apple: Stir 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg into the custard and top with warm sautéed apples.
• Vegan/dairy-free: Use full-fat coconut milk and a chia or flax egg mix; texture will be different but still tasty.
• Mini servings: Use a muffin tin and bake for shorter time to make individual brûlée French toast bites.

Your questions answered

How long does prep and cook time take?

Active prep is about 10–15 minutes. Chill for at least 2 hours or overnight for best results. Bake 30–35 minutes. Plan 3+ hours total if chilling, or overnight if making ahead.

Can I use stale bread or fresh bread?

Day-old or slightly stale brioche/challah is ideal because it soaks up custard without collapsing. Fresh bread will work but can become mushy if soaked too long.

Do I need a kitchen torch to caramelize the top?

No. A torch gives the best control and texture, but you can place the baked dish under a very hot broiler for 1–2 minutes to achieve a caramelized surface. Watch constantly to prevent burning.

How long will leftovers keep and how should I reheat them?

Keep leftovers in the fridge for 3–4 days in an airtight container. Reheat in a 325°F oven or toaster oven for best texture. Freeze individual slices up to 2 months; thaw overnight in the refrigerator before reheating.

Is this recipe safe for kids and pregnant people given the eggs?

The custard is fully baked, so the eggs are cooked through. Make sure the center is set before serving; this ensures food safety for pregnant people and young children.

Conclusion
If you want another take or a tested variation to compare, check this classic Crème Brûlée French Toast Recipe for technique ideas or inspirations from home cooks. For a very similar overnight approach with helpful tips on timing and serving, see Overnight Creme Brûlée French Toast Bake – Mel’s Kitchen Cafe.

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