Indulgent, creamy, and crowned with a rich caramelized layer, this Classic Overnight Crème Brûlée French Toast transforms simple ingredients into a show-stopping breakfast casserole. I soak thick slices of French bread in a velvety vanilla custard, let it rest overnight, and then bake it until golden and set. It’s the kind of dish that feels decadent without demanding much effort — a true gift when hosting brunch or preparing for a holiday morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 loaf French bread (about 10–12 slices, 1-inch thick)
1/2 cup unsalted butter
1 cup brown sugar, packed
2 tablespoons corn syrup
5 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1/4 teaspoon salt
Powdered sugar, for serving (optional)
Fresh berries, for garnish (optional)
Maple syrup, for serving (optional)
Directions
I start by melting the butter in a saucepan over medium heat. Once melted, I stir in the brown sugar and corn syrup, cooking until everything is smooth and combined. I pour this mixture into a greased 9×13-inch baking dish, spreading it evenly along the bottom.
I arrange the slices of French bread in a single layer over the caramel base.
In a large bowl, I whisk together the eggs, milk, cream, vanilla, and salt until everything is fully incorporated.
I pour the custard mixture over the bread, pressing the slices gently to help them soak up the liquid.
I cover the dish tightly and refrigerate it overnight, or for at least 6 hours.
The next morning, I take the dish out and let it sit at room temperature for about 20–30 minutes while I preheat the oven to 350°F (175°C).
I bake the French toast uncovered for 35–40 minutes, until the top is golden and the custard has set.
I let it rest for 5–10 minutes before serving. I sometimes finish it with a dusting of powdered sugar, some fresh berries, and a drizzle of maple syrup.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes (plus overnight chilling)
Calories: 365 kcal per serving
Variations
I sometimes swap the French bread for brioche or challah for a richer texture.
If I want an extra hit of flavor, I add a splash of orange liqueur or a teaspoon of cinnamon to the custard.
For a more caramel-forward flavor, I use dark brown sugar instead of light.
I’ve also tried adding thinly sliced bananas between the bread layers for a bananas foster twist.
For a nutty finish, I sprinkle some chopped pecans on top before baking.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I either microwave individual servings for 30–45 seconds or warm the whole dish in a 300°F oven until heated through, about 10–15 minutes. The texture holds up really well after reheating, making it just as delicious the next day.
FAQs
How far in advance can I make this?
I usually make it the night before, but it can be assembled up to 24 hours ahead. The longer it soaks, the more custard the bread absorbs.
Can I freeze this French toast?
Yes, I freeze it after baking. Once cooled, I wrap it tightly and freeze for up to 2 months. I reheat it in the oven at 325°F until warm throughout.
What’s the best bread to use?
I prefer French bread or brioche because they’re sturdy enough to hold up to the custard without falling apart.
Can I make this without corn syrup?
Yes, I’ve replaced the corn syrup with maple syrup or honey for a slightly different flavor, and it still turns out beautifully.
How do I know when it’s done baking?
I look for a golden top and check the center — it should be set and not jiggly. A knife inserted should come out mostly clean.
Conclusion
This Classic Overnight Crème Brûlée French Toast is my go-to for a luxurious, crowd-pleasing breakfast that doesn’t require morning stress. It delivers the perfect balance of creamy, custardy center and caramelized top — all prepped the night before. Whether it’s a holiday morning or a weekend brunch, I know I’ll be reaching for this recipe again and again.
Recipe:
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Classic Overnight Crème Brûlée French Toast
- Total Time: 55 minutes (plus overnight chilling)
- Yield: 6 servings
- Diet: Vegetarian
Description
This Classic Overnight Crème Brûlée French Toast is an indulgent, make-ahead breakfast casserole combining the elegance of crème brûlée with the comfort of baked French toast. Thick slices of French bread are soaked in a rich vanilla custard, layered over a buttery caramel base, and baked to golden perfection.
Ingredients
1 loaf French bread (about 10–12 slices, 1-inch thick)
1/2 cup unsalted butter
1 cup brown sugar, packed
2 tablespoons corn syrup
5 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1/4 teaspoon salt
Powdered sugar, for serving (optional)
Fresh berries, for garnish (optional)
Maple syrup, for serving (optional)
Instructions
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup, cooking until smooth and combined.
- Pour the caramel mixture into a greased 9×13-inch baking dish, spreading it evenly along the bottom.
- Arrange the slices of French bread in a single layer over the caramel base.
- In a large bowl, whisk together the eggs, milk, cream, vanilla extract, and salt until fully combined.
- Pour the custard mixture over the bread, pressing the slices gently to help them soak up the liquid.
- Cover the dish tightly and refrigerate overnight, or for at least 6 hours.
- In the morning, let the dish sit at room temperature for 20–30 minutes while preheating the oven to 350°F (175°C).
- Bake uncovered for 35–40 minutes, until the top is golden and the custard has set.
- Let rest for 5–10 minutes before serving. Optionally, dust with powdered sugar, garnish with fresh berries, and drizzle with maple syrup.
Notes
Brioche or challah can be substituted for French bread for a richer texture.
Add a splash of orange liqueur or cinnamon for extra flavor.
Use dark brown sugar for a deeper caramel taste.
Layer in sliced bananas for a bananas foster twist.
Sprinkle chopped pecans on top before baking for added crunch.
Leftovers can be stored in the fridge for up to 3 days and reheat well.
Freeze baked French toast for up to 2 months and reheat at 325°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
