Homemade Overnight Crème Brûlée French Toast
A decadent twist on a classic breakfast favorite, combining the creamy richness of crème brûlée with the comforting heartiness of French toast.
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
Ingredients
Bread
- 1 pound Challah Bread Cut into thick slices.
Custard Mixture
- 4 large Eggs Essential for the custard base.
- 1 cup Whole Milk Adds creaminess.
- 1 cup Heavy Cream Provides richness.
- 0.5 cup Granulated Sugar For sweetness and caramelization.
- 1 teaspoon Ground Cinnamon Adds warmth and spice.
- 1 pinch Salt Balances sweetness.
Topping
- 0.25 cup Brown Sugar For caramelized topping.
Optional Toppings
- 1 cup Fresh Berries For garnish.
Instructions
- Cut the challah bread into thick slices, about 1 to 1.5 inches wide.
- In a large mixing bowl, whisk together eggs, whole milk, and heavy cream until smooth.
- Gradually add granulated sugar, cinnamon, and salt, mixing until well combined.
- Grease a 9x13-inch baking dish and arrange the slices of challah in a single layer.
- Pour the custard mixture over the bread, ensuring each slice is soaked.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C) and remove the plastic wrap.
- Sprinkle brown sugar evenly over the top of the soaked bread.
- Bake for 35-40 minutes until golden brown and set.
- Allow to cool for a few minutes before serving, optionally garnished with fresh berries.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.