Description
Indulgent Overnight Crème Brûlée French Toast is a decadent brunch recipe combining the creamy richness of crème brûlée custard with the comforting texture of thick brioche bread. Soaked overnight and caramelized with a brûléed sugar crust, this dish offers a perfect blend of flavors and textures, ideal for a special breakfast or brunch gathering.
Ingredients
Scale
Bread and Eggs
- 10 slices Brioche Bread (Thick slices, day-old preferred for better absorption)
- 4 Eggs (Vital for richness and structure)
Dairy and Flavor
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Whole Milk (Alternative options can be used)
- 2 teaspoons Vanilla Extract (Pure vanilla recommended)
- 1 pinch Salt (Enhances sweetness)
Sugars and Butter
- 1/2 cup Brown Sugar (Adds caramel flavor)
- 3 tablespoons Butter (For richness and preventing sticking)
- 1/4 cup Granulated Sugar (For brûléed sugar crust)
To Serve
- Maple Syrup (to taste, for drizzling)
- Berries (to taste, fresh options like strawberries or blueberries)
Instructions
- Prepare the Custard Mixture: In a large bowl, whisk together the eggs, heavy cream, whole milk, vanilla extract, salt, and brown sugar until fully combined and smooth. This mixture forms the rich crème brûlée custard base that will soak into the bread.
- Soak the Brioche Bread: Arrange the brioche slices in a single layer in a baking dish or shallow pan. Pour the custard mixture evenly over the bread, ensuring all slices are well coated. Cover loosely with plastic wrap and refrigerate overnight, allowing the bread to absorb the custard fully, resulting in a custardy center.
- Preheat and Prepare for Cooking: The next day, preheat your oven to 350°F (175°C). Lightly butter a large skillet or oven-safe pan that will be used to cook the toast on the stovetop before finishing in the oven.
- Cook the French Toast: Heat the butter over medium heat. Remove the soaked brioche slices from the custard, allowing excess to drip off. Place them in the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly firm. This step prepares the toast to retain shape before oven finishing.
- Bake the Toast: Transfer the skillet or place the cooked slices on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the custard is set and the toast is cooked through with a delicate, creamy texture inside.
- Caramelize the Sugar Crust: Evenly sprinkle the granulated sugar on top of each slice of French toast. Using a kitchen torch, caramelize the sugar until it melts and forms a crisp, brûléed crust. If a torch is not available, you can place the slices under a broiler for 1-2 minutes, watching carefully to prevent burning.
- Serve with Toppings: Drizzle with maple syrup and garnish with fresh berries such as strawberries or blueberries. Serve immediately to enjoy the contrast between the creamy custard and the crisp caramelized sugar topping.
Notes
- Day-old brioche bread works best as it soaks the custard without becoming too soggy.
- For a lighter option, use half-and-half instead of heavy cream.
- If you don’t have a kitchen torch, a broiler can be used to caramelize the sugar but requires careful monitoring.
- Leftover French toast can be refrigerated and reheated gently in a skillet or oven.
- Maple syrup and fresh berries enhance the flavor but can be adjusted or omitted based on preference.
