Introduction
I still remember the first time I made this Overnight Crème Brûlée French Toast. It was one of those mornings when I wanted something extra special, but I didn’t want to get up at dawn to make it happen. I’d invited a couple of friends for brunch, and I knew I needed a dish that felt indulgent but didn’t keep me glued to the kitchen.
The night before, I mixed it all together and popped it in the fridge. The next morning, the house smelled like a dream—caramel, vanilla, and warm toasty bread. One bite and everyone was hooked. The bottom was gooey and buttery like a caramel flan, while the top was soft, custardy, and golden brown. Ever since then, it’s been my go-to for holidays, weekends, and anytime I want to impress with minimal effort.
A Short Story About the Recipe
This recipe was born out of a craving for something luxurious and comforting—without the stress. I’ve made it for birthdays, Mother’s Day, lazy Sundays, and even once for a breakfast potluck at work (yes, it traveled well and was gone in ten minutes). Every time, someone asks for the recipe.
It’s one of those dishes that tastes like you fussed for hours, but your only real job is pouring, soaking, and baking. It’s a little sweet, a little buttery, and completely addictive.
Why You’ll Love This Recipe
Versatile
You can serve it plain or top it with berries, powdered sugar, whipped cream, or a drizzle of maple syrup. It works for breakfast, brunch, or even dessert. You can also use different types of bread like brioche, challah, or even French baguette.
Budget-friendly
Most of the ingredients are pantry staples: eggs, milk, sugar, and bread. You won’t need to hunt down anything exotic. And because it’s baked in a casserole-style dish, you can feed a crowd without needing individual servings.
Ingredients for the Recipe
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1 loaf (about 400–500g) day-old challah or brioche, sliced
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½ cup unsalted butter
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1 cup packed light brown sugar
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2 tablespoons corn syrup or honey
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5 large eggs
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1 ½ cups whole milk
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½ cup heavy cream
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1 tablespoon vanilla extract
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¼ teaspoon salt
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Ground cinnamon (optional, for topping)
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Fresh berries or powdered sugar for serving (optional)
How to Make This Recipe
Step-by-Step Instructions
Step 1: Prepare the Caramel Base
Start by making the buttery caramel layer that sets this recipe apart. In a small saucepan over medium heat, melt ½ cup of unsalted butter. Once fully melted, stir in 1 cup of packed light brown sugar and 2 tablespoons of corn syrup or honey. Stir constantly until the mixture begins to bubble and becomes smooth—this usually takes about 3 to 5 minutes.
Immediately pour the caramel mixture into a greased 9×13-inch baking dish. Tilt the pan gently to spread the caramel evenly across the bottom. Set it aside to cool slightly while you prep the bread and custard.
Step 2: Slice and Arrange the Bread
Slice your loaf of day-old brioche or challah into 2 to 2.5 cm (¾ to 1-inch) thick slices. You want the slices thick enough to soak up the custard without becoming mushy. If your bread is very fresh, leave the slices out for 30–60 minutes to dry out slightly.
Layer the slices snugly over the caramel in the baking dish. You can lay them flat or slightly overlap them, depending on your style and the size of your slices. Try to cover as much of the caramel base as possible.
Step 3: Make the Custard Mixture
In a large bowl, whisk together 5 large eggs, 1 ½ cups of whole milk, ½ cup of heavy cream, 1 tablespoon of vanilla extract, and ¼ teaspoon of salt. Mix until everything is smooth and evenly combined.
If you want a subtle spice note, add a pinch of cinnamon or nutmeg here. This step is totally optional but adds a warm flavor.
Step 4: Pour the Custard
Slowly pour the custard mixture over the arranged bread slices. Be sure to distribute it evenly, soaking each slice well. Use a spatula or your fingers to gently press the bread down, helping it absorb the liquid. Don’t worry if the bread bounces back up—it will continue to soak as it sits.
Cover the dish tightly with foil or plastic wrap and place it in the refrigerator overnight or for at least 8 hours. This soaking time is essential for the rich, custardy texture.
Step 5: Bake the Next Morning
Preheat your oven to 175°C (350°F). Take the dish out of the fridge and let it sit at room temperature for about 20 minutes while the oven preheats. This helps the dish bake more evenly.
Remove the cover and place the dish in the middle rack of your oven. Bake uncovered for 40 to 45 minutes, or until the top is puffed and golden brown. The edges should be slightly crispy, while the center stays soft and custardy.
Check around the 35-minute mark. If the top is browning too fast, loosely tent it with foil for the last 10 minutes.
Step 6: Let It Rest Before Serving
Once baked, remove the dish from the oven and let it rest for 5–10 minutes. This helps everything settle and makes it easier to slice and serve.
When you scoop into it, the caramel layer on the bottom will have turned into a rich, golden sauce that bubbles up around the edges. Flip the slices gently with a spatula if you want to show off that golden glaze on top.
You can dust the top with powdered sugar, garnish with fresh berries, or serve it just as it is.
Quick and Easy
The beauty of this dish is how low-effort it feels. You make everything the night before, pop it in the oven the next day, and that’s it. No flipping, no standing over a stove, no mess. It’s a one-dish wonder that saves you time without sacrificing flavor.
You also don’t need any special equipment—just a saucepan, a mixing bowl, and a baking dish. It’s the kind of breakfast that tastes like you worked hard but took barely any effort.
Customizable
This French toast casserole is endlessly flexible. Want it fruitier? Add a layer of sliced bananas or berries between the bread slices before pouring on the custard. Want a more decadent version? Mix cream cheese or chocolate chips into the custard.
You can use different breads too—challah, croissants, sandwich bread, or even cinnamon raisin bread. Each one brings a unique texture and flavor to the dish.
Need it dairy-free? Use plant-based milk and a dairy-free butter alternative. It’ll still bake up beautifully and impress your guests.
Perfect for Guests
This recipe is a crowd-pleaser. It feeds 6 to 8 people generously, all from one dish. You can even double it and bake it in two pans if you’re serving a larger group.
The presentation is stunning enough for holidays, birthdays, or weekend brunches with friends. And since it’s prepped the night before, you can actually enjoy your morning instead of rushing around the kitchen. Just brew some coffee, maybe slice some fruit, and you’re good to go.
Guests always ask how it’s so crispy, custardy, and caramelized all at once—and you’ll smile knowing all you did was pour, soak, and bake.
FAQs (Frequently Asked Questions)
Can I use a different type of bread?
Yes. While brioche and challah give the richest texture, French bread, croissants, or even sandwich bread can be used. Drier bread absorbs the custard better, so day-old or slightly stale bread works best.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish in the oven at 160°C (325°F) until warmed through.
Can I make it without heavy cream?
Yes. If you don’t have heavy cream, simply replace it with more whole milk or use half-and-half. The texture will still be creamy, just a little lighter.
Can I make it less sweet?
Absolutely. Reduce the brown sugar in the caramel layer or skip the optional powdered sugar on top. You can also use unsweetened bread if your loaf is particularly sweet.
Does it freeze well?
Yes. You can freeze it after baking. Let it cool completely, then wrap tightly and freeze. Thaw in the refrigerator overnight and reheat in the oven.
Do I have to let it sit overnight?
Overnight soaking gives the best result, but if you’re short on time, soak for at least 2 hours in the fridge before baking.