Name: Overnight Crème Brûlée French Toast
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 6–8 thick slices of brioche or challah; 1 cup whole milk; 1 cup heavy cream; 4 large eggs; ¼ cup granulated sugar; 2 tablespoons brown sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon (optional); Pinch of salt; 2–3 tablespoons coarse sugar (turbinado or sanding sugar) for caramelizing

A luxurious twist on classic French toast—rich custard-soaked bread with a crisp caramelized top, ready overnight and baked or pan-finished in the morning. It feels indulgent yet surprisingly easy to prepare ahead.

Why You’ll Love This Recipe

I love how this recipe brings together custardy richness and caramelized decadence with minimal morning effort. I prepare everything the night before, then pop it in the oven or torch the sugar topping after baking. It makes weekday breakfasts feel elegant or weekend brunches effortless and memorable.

ingredients

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

thick slices of brioche or challah
whole milk
heavy cream
eggs
granulated sugar
brown sugar
vanilla extract
cinnamon (optional)
pinch of salt
coarse sugar (like turbinado or sanding sugar, for torching)

directions

Prepare custard – In a bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla, cinnamon (if using), and salt until smooth.
Assemble – Arrange bread slices in a baking dish or casserole, overlapping slightly. Pour the custard mixture evenly over, pressing bread gently so it soaks up the liquid.
Refrigerate overnight – Cover tightly and let it chill for at least 6 hours or up to 12 hours.
Bake (morning) – Preheat the oven to 180 °C (350 °F). Remove from fridge, top with a light sprinkle of brown sugar, cover with foil, and bake 25 minutes. Remove foil and bake another 10–15 minutes until golden and puffed.
Caramelize topping – Evenly sprinkle coarse sugar on each slice or over the entire casserole. Use a kitchen torch to melt and bubble the sugar until crisp and amber. Alternatively, broil briefly—watching closely to avoid burning.
Serve warm – Let it rest for a couple of minutes, then slice and enjoy the contrast of creamy custard and crackling sugar.

Servings and timing

Servings: serves 6–8, depending on bread thickness and portion size
Prep time (night before): about 10–15 minutes
Refrigeration: minimum 6 hours (overnight)
Bake time (morning): about 35–40 minutes
Torching time: 1–2 minutes
Total active time (morning): around 45 minutes including caramelizing

Variations

I swap half the heavy cream for flavored cream (like coconut or almond) for a twist.
For a fruity note, I add sliced strawberries or berries between bread layers before soaking.
I sometimes stir citrus zest (orange or lemon) into the custard for brightness.
To go ultra rich, I swirl in a tablespoon of mascarpone or cream cheese before baking.
For a gluten-free version, I use sturdy gluten-free brioche or challah bread with good structure.

storage/reheating

I refrigerate any leftover French toast in an airtight container for up to 2 days. To reheat, I place slices on a baking sheet and warm at 160 °C (325 °F) for about 5–8 minutes until heated through and topping slightly crisp. Microwaving softens the sugar, so I finish with a quick torching if needed.

FAQs

1. Can I skip the overnight soak?

I don’t recommend it—letting it soak overnight ensures the custard fully seeps into the interior for that buttery-crisp contrast. You might get a soggy center without the rest.

2. Do I have to use a torch for the sugar topping?

No. I use a torch for precise control, but broiling works too. I just keep a close eye on it—broilers vary in intensity and can burn sugar quickly.

3. Can I make this dairy-free?

Yes—I substitute plant-based milk and cream like coconut or oat, and use an egg replacer if needed. The texture stays rich and creamy.

4. How far in advance can I prep this?

I prep the night before (6–12 hours ahead) and cook it the next morning for ideal texture and flavor.

5. Can I bake it the night before and reheat later?

I prefer baking and caramelizing fresh in the morning. If baked the night before, the custard firms up and textures shift; reheating often softens the crunchy sugar topping, so I’d torch again before serving.

Conclusion

I find Overnight Crème Brûlée French Toast striking the perfect balance between make-ahead convenience and indulgent flair. The custardy interior with its crackly caramelized crust feels special enough for guests yet fuss-free for everyday mornings. This has quickly become a cherished recipe in my breakfast lineup.