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Overnight Crème Brûlée French Toast

Crème brûlée French toast is an overnight French toast bake with a caramel base that bubbles up through thick brioche, forming a golden, crème brûlée–like crust. Bake the custard-soaked layers until puffed and set for an easy make-ahead brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Overnight (soaking) 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base and bread
  • 1 loaf brioche bread, sliced thick Use thick slices so the custard fully soaks while baking.
Caramel base
  • 0.5 cup unsalted butter
  • 1 cup brown sugar
  • 2 tbsp corn syrup
Custard
  • 5 large eggs
  • 1.5 cup heavy cream
  • 0.25 cup sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Serving
  • 0.5 cup powdered sugar Dust lightly after baking.
  • 0.5 cup maple syrup Serve warm or at room temperature.

Equipment

  • 1 sheet pan

Method
 

Make the caramel base
  1. Melt the butter with the brown sugar and corn syrup in a saucepan over medium heat until smooth and glossy, about 3–5 minutes, stirring constantly with steady bubbling.
  2. Pour the hot caramel into a greased 9x13 dish and spread it evenly so it covers the bottom.
Assemble and soak overnight
  1. Arrange the brioche slices over the caramel in a single overlapping layer, pressing gently so most surfaces touch the caramel.
  2. Whisk the eggs, heavy cream, sugar, vanilla, and cinnamon until smooth, then pour evenly over the bread until every piece is soaked.
  3. Cover the dish tightly and refrigerate overnight, at least 8 hours, until the custard is fully absorbed.
Bake and serve
  1. Preheat the oven to 350°F and bake covered for 0 minutes, then bake uncovered for 40–45 minutes until the top is golden and the casserole is puffed.
  2. Let it rest for 5 minutes, then dust with powdered sugar and serve with maple syrup so the caramel has bubbled up through the bread.

Notes

Pro tip: bake until the center is puffed and the custard looks set—if it still jiggles a lot, add 5 more minutes. Refrigerate leftovers for up to 3 days; reheat individual portions at 325°F until warmed through. Freezing is not recommended for best caramel texture. For a lighter option, swap heavy cream for a 1:1 blend of heavy cream and whole milk (texture will be slightly less rich).