Description
A rich and decadent overnight French toast featuring a caramelized brown sugar base, custardy brioche slices, and a brûléed sugar topping—perfect for holidays or brunch.
Ingredients
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
1 loaf brioche or challah bread, sliced into 1-inch thick slices
5 large eggs
1 1/2 cups half-and-half (or a mix of milk and cream)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
2–3 tablespoons granulated sugar (for brûlée topping)
Instructions
- In a saucepan over medium heat, melt butter with brown sugar and corn syrup, stirring until smooth and bubbly. Remove from heat.
- Pour the caramel mixture evenly into a 9×13-inch baking dish and spread to coat the bottom.
- Arrange brioche or challah slices over the caramel in a single layer, slightly overlapping if needed.
- In a mixing bowl, whisk eggs, half-and-half, vanilla, salt, and cinnamon until fully combined.
- Pour the custard evenly over the bread slices, pressing gently to help the bread absorb the mixture.
- Cover the dish tightly and refrigerate overnight (or at least 8 hours).
- Preheat oven to 350°F (175°C). Remove the dish from the fridge and let sit at room temperature for 15–20 minutes.
- Bake uncovered for 35–40 minutes, until puffed, golden, and set in the center.
- Let cool for 5 minutes after baking.
- Optional: Sprinkle granulated sugar on top and use a kitchen torch to caramelize for a brûlée finish.
- Serve warm, optionally with fresh berries or powdered sugar.
Notes
Swap brioche for cinnamon swirl bread for a spiced version.
Add orange zest to the custard for a citrus twist.
Include a splash of bourbon or rum for holiday flair.
Reduce brown sugar for a less sweet version.
Store leftovers in the fridge for up to 3 days.
Reheat in oven at 300°F or microwave individual slices.
- Prep Time: 15 minutes (plus overnight chill)
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg
