Name: Caramelized Overnight Crème Brûlée French Toast
Prep time: 15 min
Cook time: 45 min
Total time: 9 h
Cuisine: French-American
Ingredients: 1 loaf brioche or challah bread, sliced thick; 1 cup heavy cream; 1 cup whole milk; 5 large eggs; 1 tablespoon vanilla extract; 1/4 teaspoon salt; 3/4 cup light brown sugar (for custard); 1/2 cup unsalted butter; 3/4 cup light brown sugar (for caramel base)

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This Caramelized Overnight Crème Brûlée French Toast is one of my favorite make-ahead breakfast recipes when I want to serve something luxurious without doing much in the morning. It’s rich, buttery, and sweet—with a golden caramelized crust and a silky-soft custard center. I love how it turns out like a cross between classic French toast and a decadent dessert, making it perfect for special occasions, brunch gatherings, or just treating myself on a slow weekend.

Why You’ll Love This Recipe

I love this recipe because everything gets prepped the night before—so when I wake up, all I need to do is bake it. The custard-soaked bread bakes into soft, pillowy layers while the top becomes caramelized and crisp. The combination of vanilla, cream, and brown sugar makes the kitchen smell amazing, and every bite is melt-in-your-mouth delicious. Whether I’m making this for a holiday breakfast or to impress brunch guests, it never fails. Caramelized Overnight Crème Brûlée French Toast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 loaf brioche or challah bread, sliced thick
1 cup heavy cream
1 cup whole milk
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
3/4 cup light brown sugar (for custard)
1/2 cup unsalted butter
3/4 cup light brown sugar (for caramel base)

Directions

Make the Caramel Base: I melt the butter and 3/4 cup brown sugar in a saucepan over medium heat until bubbly and smooth. Then I pour it evenly into the bottom of a greased 9×13-inch baking dish.
Layer the Bread: I arrange thick slices of brioche or challah in the dish over the caramel, slightly overlapping to cover the whole surface.
Mix the Custard: In a mixing bowl, I whisk together the eggs, heavy cream, whole milk, vanilla, salt, and the remaining 3/4 cup brown sugar. I pour this mixture evenly over the bread, making sure all the slices are soaked.
Chill Overnight: I cover the dish and refrigerate overnight to let the custard absorb fully.
Bake and Caramelize: In the morning, I preheat the oven to 350°F, uncover the dish, and bake for 40–45 minutes until the top is golden and slightly crisp, and the center is set.
Serve: I let it sit for a few minutes before slicing and serving. Sometimes I flip the slices to show off the caramelized bottom or sprinkle with powdered sugar for a pretty finish.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Chill time: Overnight (at least 8 hours)
Bake time: 45 minutes
Total time: ~9 hours (with chilling)

Variations

Sometimes I add orange zest or a splash of orange liqueur to the custard for a citrusy twist. If I want to go even more decadent, I top it with fresh berries and whipped cream. I’ve also tried it with cinnamon swirl bread for extra spice—it’s amazing.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I reheat slices in the oven at 325°F until warmed through to keep the edges crisp. The microwave works too, but it softens the caramel crust a bit more.

FAQs

Can I use another type of bread?

Yes, I’ve used French bread and Texas toast when I didn’t have brioche. As long as it’s thick-cut and slightly stale, it works great.

Do I have to let it sit overnight?

Overnight chilling gives the best texture, but if I’m short on time, I let it soak for at least 2 hours in the fridge.

Can I make this dairy-free?

I haven’t tried it dairy-free, but using coconut cream and almond milk with a dairy-free butter alternative could work. The flavor will be slightly different but still delicious.

Can I freeze this?

Yes! I freeze it baked, then thaw and reheat in the oven. It’s great for making ahead for holidays or guests.

How do I keep it from getting soggy?

I make sure to use slightly stale bread so it holds up to the custard. Also, baking uncovered helps caramelize the top and prevents sogginess.

Conclusion

Caramelized Overnight Crème Brûlée French Toast is my secret weapon for a brunch that feels indulgent without requiring me to wake up early. The custard-soaked bread, caramel base, and golden top make it rich and satisfying, and I love how easy it is to prep ahead. Whether it’s for a holiday, a gathering, or a lazy Sunday, this French toast always steals the show.