Easy Crème Brûlée French Toast

This Easy Crème Brûlée French Toast transforms simple challah bread into a caramel-topped, custard-soaked brunch dream. Prepared the night before, it bakes into a golden, crackly, dessert-like breakfast your whole family will love.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: caramel french toast, challah french toast, Crème Brûlée French Toast, make-ahead brunch, overnight french toast

Prep Time: 20

Cook Time: 40

Overnight Chill: 8

Total Time: 9

Servings: servings

Calories: 380kcal

Cost: $10–$12

Equipment

1 9×13-inch baking dish Glass or ceramic works best for even browning
1 Small saucepan For melting butter and sugar
1 Large mixing bowl For whisking the custard
1 Whisk Helps create a smooth custard

Ingredients

For the Brown Sugar Base

½ cup unsalted butter 1 stick
1 cup brown sugar Packed
2 tablespoons corn syrup Helps caramelize

For the Bread

1 loaf challah bread 8–9 inchessliced into 1-inch slices; brioche works too

For the Custard

5 large eggs Room temperature preferred
1½ cups whole milk
½ cup heavy cream Adds richness
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg Freshly grated if possible
pinch salt Balances sweetness

Instructions

In a small saucepan, melt the [butter] and [brown sugar] with the [corn syrup] over medium heat. Stir until smooth and bubbly. I always let Olivia hold the whisk for this part, she says it smells like “warm candy morning.”
Pour the caramel mixture into your 9×13 baking dish and spread it evenly. This will become the glossy, crackly topping once baked.
Lay the sliced [challah bread] over the caramel layer. Overlap slightly if needed, this creates a beautiful, rustic look. Olivia loves arranging the slices “like little blankets.”
In a large bowl, whisk together the [eggs], [whole milk], [heavy cream], [vanilla], [cinnamon], [nutmeg], and [salt] until smooth. This rich custard is what transforms the bread into something magical.
Slowly pour the custard evenly over the bread. Gently press down so each slice absorbs the mixture. This is the step where my daughter loves to “pat the bread goodnight” before it chills.
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours. Overnight soaking creates that classic crème brûlée texture.
In the morning, preheat the oven to 350°F. Remove the plastic wrap and bake for 35–40 minutes, until golden and set.
Allow the casserole to cool for 5 minutes. Flip pieces over as you plate so the caramelized bottom becomes the star. Serve with berries or whipped cream if you like, Olivia insists it’s “non-negotiable.”

Notes

Use brioche instead of challah for an even richer version.
For a lighter option, replace heavy cream with half-and-half (texture will be slightly less custardy).
Leftovers keep 3 days in the fridge; reheat in oven for best texture.
Add orange zest or Grand Marnier for a citrus twist.
For bite-sized servings, cut bread into cubes and bake as mini French toast squares.

Nutrition