Dreamy Overnight Crème Brûlée Toast

This overnight French toast infusion takes regular breakfast to a whole new level without any morning hassle. I stumbled upon this idea when throwing my first holiday brunch gathering, and it soon became what everyone requested at family get-togethers.

I came up with this when looking for ways to make Christmas breakfast less stressful. The way my family's eyes lit up after tasting that sweet caramelized top told me we'd found our new family tradition.

What You'll Need

• French bread: slightly stale bread is actually better since it soaks up the egg mixture without turning mushy
• Large eggs: they give the base its firmness and creamy texture
• Heavy cream: brings that wow-factor smoothness - try to get one without extra additives
• Whole milk: combines with cream to make the perfect soaking mixture
• Granulated sugar: adds just enough sweetness to the egg base
• Vanilla extract: brings in that homey flavor - real vanilla makes a big difference
• Ground cinnamon: adds that warm spice kick that works with the sweet topping
• Salt: brings out all the other flavors and cuts the sweetness
• Unsalted butter: starts off the caramel layer - fancy European butter makes it even better
• Brown sugar: gives you that signature crackly sweet top
• Corn syrup: keeps the sugary topping smooth instead of grainy

How To Make It

Setting Up The Bread:

Cut your French bread into thick 1-inch slices and pack them tightly in a buttered 9×13 baking dish. Bread that's a day old works best since it won't fall apart when soaked.

Mixing The Egg Blend:

Grab a big bowl and mix eggs, heavy cream, milk, granulated sugar, vanilla, cinnamon, and salt until everything's well combined. Make sure there aren't any egg streaks left. Pour this mixture all over your bread slices, making sure each piece gets soaked. Gently push down on the bread so it drinks up the mixture.

Letting It Sit:

Wrap the dish with plastic and stick it in the fridge for at least 8 hours or leave it there overnight. This waiting part really matters because it lets the bread soak up all that goodness, so you'll get that pudding-like middle when it's baked. The longer it sits, the tastier it gets.

Making The Sweet Topping:

Next morning, heat your oven to 350°F and get started on the sweet topping. Put butter, brown sugar, and corn syrup in a pot over medium heat. Keep stirring until the butter's completely melted and everything's mixed into a slightly thick, smooth sauce (about 3-4 minutes). Don't let it get too hot or it might turn grainy.

Cooking It Through:

Take your soaked bread out of the fridge and uncover it. Pour the warm sweet mixture evenly across the top so every piece gets some. Put it in the hot oven and bake for 35-40 minutes. You'll know it's done when the top turns a beautiful golden color, the sweet stuff bubbles around the edges, and the middle puffs up nicely.

Finishing Up:

Let it cool for 5-10 minutes before serving. This cooling time helps the sweet topping set a bit so it doesn't just run off when you serve it. The top will have a nice crispy crust like a crème brûlée while the inside stays soft and custardy.

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Those two tablespoons of corn syrup are my little trick. Many folks try to skip it, but it's what keeps the sweet topping from getting grainy and helps create that perfect crackly surface. My grandma showed me this trick years ago, and I've never had a bad batch since I started using it.

Ways To Serve It

This French toast tastes best right out of the oven with a light sprinkle of powdered sugar on top. Adding fresh berries makes it look extra fancy and gives a nice tangy contrast to all that sweetness. You don't really need maple syrup since the caramelized sugar makes its own sauce, but I always put a small jug on the table so people can add more if they want. To round out the meal, I like to add some crispy bacon or breakfast sausage on the side to balance out the sweetness.

Keeping Leftovers

Any leftover pieces will stay good in the fridge for up to 3 days if you keep them in a sealed container. To warm them up, wrap in foil and heat in a 325°F oven for about 15 minutes until they're hot throughout. You can use the microwave if you're in a hurry, but you'll lose some of that crispy top. I wouldn't try freezing this dish though, as the egg mixture can get weird and grainy when you thaw it out.

Swap-Out Options

The original way makes the real deal experience, but you can switch things up if needed. Challah or brioche bread can work instead of French bread if you want something even richer. If dairy's an issue, try coconut cream instead of heavy cream and swap the milk for almond milk. You can use coconut sugar instead of white sugar, but your egg mixture will look a bit darker. Pure maple syrup works in place of corn syrup for the topping, just watch it carefully since it browns faster.

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Changing With The Seasons

You can tweak this basic recipe all year round with seasonal touches. In autumn, mix in 1/4 teaspoon of pumpkin pie spice with the egg mixture and sprinkle toasted pecans on top before serving. During summer months, try tucking fresh peach slices between the bread layers before adding the egg mixture. When the holidays roll around, put a teaspoon of orange zest in the egg mix and top with sugared cranberries. For spring brunches, a bit of lemon zest in the mix and fresh strawberries on top works wonders.

Common Questions

→ How do I keep the toast from getting too soggy?

Go for thick bread slices that are a day old so they'll soak up the custard without turning mushy.

→ Can I swap out the bread type?

Sure thing! Try brioche, challah or sourdough instead of French bread for different flavors and textures.

→ Can I make this without dairy?

You bet! Switch the milk and cream for almond, coconut or oat milk, and grab some plant-based butter.

→ What should I put on top when serving?

Try fresh berries, a sprinkle of powdered sugar, a dollop of whipped cream or some maple syrup drizzled over.

→ Can I save extras in the freezer?

Definitely! Put cooled leftovers in sealed containers and freeze them. Warm them up in your oven or microwave when you want them again.